{"product_id":"practical-ethics-for-food-professionals-isbn-9780470673430","title":"Practical Ethics for Food Professionals","description":"\u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eThis volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people.\u003c\/p\u003e  \u003cp\u003eContributors ix\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I PRINCIPLES\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Fundamentals of ethics: the use of virtues 3\u003cbr\u003e \u003ci\u003eEdmund G. Seebauer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Lessons from medical ethics 21\u003cbr\u003e \u003ci\u003eThomas A. Nairn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Ethical principles and the ethical matrix 39\u003cbr\u003e \u003ci\u003eBen Mepham\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 An East Asian perspective on food ethics: implications for childhood obesity in mainland China 57\u003cbr\u003e \u003ci\u003eVinh Sum Chau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II ISSUES IN FOOD INDUSTRY ETHICS\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5 Ethics in business 77\u003cbr\u003e \u003ci\u003eTimothy F. Bednarz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Ethics in publishing\/reporting food science and technology research 93\u003cbr\u003e \u003ci\u003eDaryl Lund\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Humane treatment of livestock 101\u003cbr\u003e \u003ci\u003eTemple Grandin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Sustainable food production and consumption 117\u003cbr\u003e Jeanette Longfield\u003c\/p\u003e \u003cp\u003e9 Good or bad foods? Responsible health and nutrition claims in Europe 135\u003cbr\u003e \u003ci\u003eSue Davies\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Worker exploitation in food production and service 153\u003cbr\u003e \u003ci\u003eCharlie Clutterbuck\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III EXAMPLES AND CASE STUDIES\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11 Ethical practices in the workplace 173\u003cbr\u003e \u003ci\u003eJ. Peter Clark\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Ethical thinking and practice 189\u003cbr\u003e \u003ci\u003eLouis B. Clark\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 The fair trade movement 203\u003cbr\u003e \u003ci\u003eRichard Norman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 A serious case: the Peanut Corporation of America 221\u003cbr\u003e \u003ci\u003eMark F. Clark\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Ethical aspects of nanotechnology in the area of food and food manufacturing 239\u003cbr\u003e \u003ci\u003eHerbert J. Buckenhuskes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Food commodity speculation – an ethical perspective 247\u003cbr\u003e \u003ci\u003eChris Sutton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IV CONCLUSION\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17 Reflections on food ethics 265\u003cbr\u003e \u003ci\u003eChristopher Ritson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 277\u003c\/p\u003e \u003cp\u003e“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.”  \u003cbr\u003e(\u003ci\u003eJournal of Aquatic Food Product Technology\u003c\/i\u003e, 22 April 2014)\u003c\/p\u003e \u003cp\u003e“I highly recommend the groundbreaking and very approachable book http:\/\/www.wiley.com\/WileyCDA\/WileyTitle\/productCd-0470673435.html\"\u003cbr\u003ePractical 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.”  \u003cbr\u003e(\u003ci\u003eBlog Business World\u003c\/i\u003e, 27 July 2013)\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr J. Peter Clark\u003c\/b\u003e\u003cbr\u003eis Consultant to the Process Industries and Contributing Editor: Food Technology magazine (IFT), Oak Park, Illinois, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChristopher Ritson\u003c\/b\u003e\u003cbr\u003eis Emeritus Professor of Agricultural Marketing at the Centre for Rural Economy, School of Agriculture, Food and Rural Development, Newcastle University, UK\u003c\/p\u003e  \u003cp\u003eEthical considerations are involved in every aspect of a food professional’s education and career, but the subject is rarely taught explicitly. Unfortunate examples of ethical lapses abound in news reports and many issues of strategy have ethical components, but guiding principles are sometimes difficult to articulate. Some business and engineering colleges have adopted an emphasis on values and ethics, but these also need to be communicated to food professionals who have the opportunity to apply them in a practical sense.\u003c\/p\u003e \u003cp\u003e\u003ci\u003ePractical Ethics for Food Professionals\u003c\/i\u003e 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 the lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry including the treatment of animals; ethics in publishing; worker exploitation; health claims and sustainability.\u003c\/p\u003e \u003cp\u003eSeveral further chapters present case studies which show how ethical thinking can be applied in real life examples.\u003c\/p\u003e \u003cp\u003eThis volume is directed at food scientists, technologists and other professionals working in food manufacturing companies and food research institutions. It will also provide valuable reading for educators and students of food and agriculture-related subjects.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989830811877,"sku":"NP9780470673430","price":238.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470673430.jpg?v=1761785607","url":"https:\/\/k12savings.com\/products\/practical-ethics-for-food-professionals-isbn-9780470673430","provider":"K12savings","version":"1.0","type":"link"}