Practical Ethics for Food Professionals (eBook)

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

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

"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 href="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)