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Practical ethics for the food professional : ethics in research, education and the workplace

Author: J Peter Clark; Christopher Ritson
Publisher: Hoboken, NJ : John Wiley & Sons Inc., 2013.
Series: IFT Press series.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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
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Additional Physical Format: Online version:
Practical ethics for the food professional.
Hoboken, NJ : John Wiley & Sons Inc., 2013
(DLC) 2013018067
Document Type: Book
All Authors / Contributors: J Peter Clark; Christopher Ritson
ISBN: 9780470673430 0470673435
OCLC Number: 842307305
Description: xii, 283 pages ; 25 m.
Contents: 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
Series Title: IFT Press series.
Responsibility: edited by J. Peter Clark and Christopher Ritson.
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Focuses on the ethical issues confronting food industry professionalsIntroduces the general concepts of ethical reasoning before presenting issues faced by the food industryIncludes real life case  Read more...

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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 Read more...

 
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