Practical Ethics for the Food Professionals : Ethics in Research, Education and the Workplace.
Title:
Practical Ethics for the Food Professionals : Ethics in Research, Education and the Workplace.
Author:
Clark, J. Peter.
ISBN:
9781118506417
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (297 pages)
Series:
Institute of Food Technologists Ser. ; v.52
Institute of Food Technologists Ser.
Contents:
CONTENTS -- Contributors -- Preface -- PART I PRINCIPLES -- 1 Fundamentals of ethics: the use of virtues -- 2 Lessons from medical ethics -- 3 Ethical principles and the ethical matrix -- 4 An East Asian perspective on food ethics: implications for childhood obesity in mainland China -- PART II ISSUES IN FOOD INDUSTRY ETHICS -- 5 Ethics in business -- 6 Ethics in publishing/reporting food science and technology research -- 7 Humane treatment of livestock -- 8 Sustainable food production and consumption -- 9 Good or bad foods? Responsible health and nutrition claims in Europe -- 10 Worker exploitation in food production and service -- PART III EXAMPLES AND CASE STUDIES -- 11 Ethical practices in the workplace -- 12 Ethical thinking and practice -- 13 The fair trade movement -- 14 A serious case: the Peanut Corporation of America -- 15 Ethical aspects of nanotechnology in the area of food and food manufacturing -- 16 Food commodity speculation - an ethical perspective -- PART IV CONCLUSION -- 17 Reflections on food ethics -- Index.
Abstract:
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.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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