Practical Ethics for Food Professionals

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

• 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 – an ethical perspective 247Chris SuttonPART IV CONCLUSION17 Reflections on food ethics 265Christopher RitsonIndex 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 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)