Practical Ethics for Food Professionals

J. Peter Clark 지음

Wiley-Blackwell 2013년 05월 07일 출간

작품소개

책소개

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.

목차

Contributors ixPreface xiPART I PRINCIPLES1 Fundamentals of ethics: the use of virtues 3Edmund G. Seebauer2 Lessons from medical ethics 21Thomas A. Nairn3 Ethical principles and the ethical matrix 39Ben Mepham4 An East Asian perspective on food ethics: implications for childhood obesity in mainland China 57Vinh Sum ChauPART II ISSUES IN FOOD INDUSTRY ETHICS5 Ethics in business 77Timothy F. Bednarz6 Ethics in publishing/reporting food science and technology research 93Daryl Lund7 Humane treatment of livestock 101Temple Grandin8 Sustainable food production and consumption 117Jeanette Longfield9 Good or bad foods? Responsible health and nutrition claims in Europe 135Sue Davies10 Worker exploitation in food production and service 153Charlie ClutterbuckPART III EXAMPLES AND CASE STUDIES11 Ethical practices in the workplace 173J. Peter Clark12 Ethical thinking and practice 189Louis B. Clark13 The fair trade movement 203Richard Norman14 A serious case: the Peanut Corporation of America 221Mark F. Clark15 Ethical aspects of nanotechnology in the area of food and food manufacturing 239Herbert J. Buckenhuskes16 Food commodity speculation &n- an ethical perspective 247Chris SuttonPART IV CONCLUSION17 Reflections on food ethics 265Christopher RitsonIndex 277

출판사 서평

“I highly recommend the groundbreaking and very approachable book 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)

작가정보

저자(글) J. Peter Clark

저자 :

저자 :

저자 :

저자 :

저자 :
저자 :
저자 :
Dr J. Peter Clarkis Consultant to the Process Industries and Contributing Editor: Food Technology magazine (IFT), Oak Park, Illinois, USAChristopher Ritsonis Emeritus Professor of Agricultural Marketing at the Centre for Rural Economy, School of Agriculture, Food and Rural Development, Newcastle University, UK