Ethical considerations are involved in every aspect of a food professional's education and career, but the subject is rarely taught explicitly. Unfortunate examples of ethical lapses abound in news reports and many issues of strategy have ethical components, but guiding principles are sometimes difficult to articulate. Some business and engineering colleges have adopted an emphasis on values and ethics, but these also need to be communicated to food professionals who have the opportunity to apply them in a practical sense. Practical Ethics for Food Professionals offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how the lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry including the treatment of animals; ethics in publishing; worker exploitation; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples. This volume is directed at food scientists, technologists and other professionals working in food manufacturing companies and food research institutions. It will also provide valuable reading for educators and students of food and agriculture-related subjects.

InhaltsangabeContributors ix Preface xi PART I PRINCIPLES 1 Fundamentals of ethics: the use of virtues 3 Edmund G. Seebauer 2 Lessons from medical ethics 21 Thomas A. Nairn 3 Ethical principles and the ethical matrix 39 Ben Mepham 4 An East Asian perspective on food ethics: implications for childhood obesity in mainland China 57 Vinh Sum Chau PART II ISSUES IN FOOD INDUSTRY ETHICS 5 Ethics in business 77 Timothy F. Bednarz 6 Ethics in publishing/reporting food science and technology research 93 Daryl Lund 7 Humane treatment of livestock 101 Temple Grandin 8 Sustainable food production and consumption 117 Jeanette Longfield 9 Good or bad foods? Responsible health and nutrition claims in Europe 135 Sue Davies 10 Worker exploitation in food production and service 153 Charlie Clutterbuck PART III EXAMPLES AND CASE STUDIES 11 Ethical practices in the workplace 173 J. Peter Clark 12 Ethical thinking and practice 189 Louis B. Clark 13 The fair trade movement 203 Richard Norman 14 A serious case: the Peanut Corporation of America 221 Mark F. Clark 15 Ethical aspects of nanotechnology in the area of food and food manufacturing 239 Herbert J. Buckenhuskes 16 Food commodity speculation - an ethical perspective 247 Chris Sutton PART IV CONCLUSION 17 Reflections on food ethics 265 Christopher Ritson Index 277

Leseprobe

InhaltsangabeContributors ix Preface xi PART I PRINCIPLES 1 Fundamentals of ethics: the use of virtues 3 Edmund G. Seebauer 2 Lessons from medical ethics 21 Thomas A. Nairn 3 Ethical principles and the ethical matrix 39 Ben Mepham 4 An East Asian perspective on food ethics: implications for childhood obesity in mainland China 57 Vinh Sum Chau PART II ISSUES IN FOOD INDUSTRY ETHICS 5 Ethics in business 77 Timothy F. Bednarz 6 Ethics in publishing/reporting food science and technology research 93 Daryl Lund 7 Humane treatment of livestock 101 Temple Grandin 8 Sustainable food production and consumption 117 Jeanette Longfield 9 Good or bad foods? Responsible health and nutrition claims in Europe 135 Sue Davies 10 Worker exploitation in food production and service 153 Charlie Clutterbuck PART III EXAMPLES AND CASE STUDIES 11 Ethical practices in the workplace 173 J. Peter Clark 12 Ethical thinking and practice 189 Louis B. Clark 13 The fair trade movement 203 Richard Norman 14 A serious case: the Peanut Corporation of America 221 Mark F. Clark 15 Ethical aspects of nanotechnology in the area of food and food manufacturing 239 Herbert J. Buckenhuskes 16 Food commodity speculation - an ethical perspective 247 Chris Sutton PART IV CONCLUSION 17 Reflections on food ethics 265 Christopher Ritson Index 277