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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.
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
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 Eth... MORE
7 Humane treatment of livestock 101
8 Sustainable food production and consumption 117
9 Good or bad foods? Responsible health and nutrition claims in Europe 135
10 Worker exploitation in food production and service 153
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
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
PART IV CONCLUSION
17 Reflections on food ethics 265