Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace(Institute of Food Technologists Series)

This book 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 lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples. This volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people.

Table of Contents:
Contributors 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

About the Author :
Dr J. Peter Clark is Consultant to the Process Industries and Contributing Editor: Food Technology magazine (IFT), Oak Park, Illinois, USA Christopher Ritson is Emeritus Professor of Agricultural Marketing at the Centre for Rural Economy, School of Agriculture, Food and Rural Development, Newcastle University, UK

Review :
“Ethical practices, once a traditional component of basic education and daily living, appear to have too often slipped from our culture. The authors provide a practical guide for applying ethical principles to the global food production and processing industry while anchoring doing the “right” or “ethically best” thing to the foundations of Western philosophy. The volume leads the reader to conclude that application of practical ethics to each link of the commercial food chain would greatly benefit all, from the producer to the consumer.”  (Journal of Aquatic Food Product Technology, 22 April 2014) “I highly recommend the groundbreaking and very approachable book http://www.wiley.com/WileyCDA/WileyTitle/productCd-0470673435.html" Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace edited by J. Peter Clark and Christopher Ritson, to any academics, teachers, and students in any food related and agricultural program, business leaders in the food industry, primary agricultural producers, public policy makers, and activists seeking a clear and practical series of essays that offer a complete overview of values and ethics in the food industry. This book should be a must read for anyone making decisions within any part of the food industry.”  (Blog Business World, 27 July 2013)