Practical Ethics For Food Professionals Ethics In Research Education And The Workplace J Peter Clark by J. Peter Clark, Christopher Ritson 9780470673430, 9781118506394, 0470673435, 1118506391 instant download after payment.

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.

Content:
Chapter 1 Fundamentals of Ethics: The Use of Virtues (pages 1–19): Edmund G. Seebauer
Chapter 2 Lessons from Medical Ethics (pages 21–37): Thomas A. Nairn
Chapter 3 Ethical Principles and the Ethical Matrix (pages 39–56): Ben Mepham
Chapter 4 An East Asian Perspective on Food Ethics: Implications for Childhood Obesity in Mainland China (pages 57–74): Vinh Sum Chau
Chapter 5 Ethics in Business (pages 75–91): Timothy F. Bednarz
Chapter 6 Ethics in Publishing/Reporting Food Science and Technology Research (pages 93–99): Daryl Lund
Chapter 7 Humane Treatment of Livestock (pages 101–116): Temple Grandin
Chapter 8 Sustainable Food Production and Consumption (pages 117–133): Jeanette Longfield
Chapter 9 Good or Bad Foods? Responsible Health and Nutrition Claims in Europe (pages 135–151): Sue Davies
Chapter 10 Worker Exploitation in Food Production and Service (pages 153–169): Charlie Clutterbuck
Chapter 11 Ethical Practices in the Workplace (pages 171–187): J. Peter Clark
Chapter 12 Ethical Thinking and Practice (pages 189–202): Louis B. Clark
Chapter 13 The Fair Trade Movement (pages 203–219): Richard Norman
Chapter 14 A Serious Case: The Peanut Corporation of America (pages 221–238): Mark F. Clark
Chapter 15 Ethical Aspects of Nanotechnology in the Area of Food and Food Manufacturing (pages 239–245): Herbert J. Buckenhuskes
Chapter 16 Food Commodity Speculation – An Ethical Perspective (pages 247–262): Chris Sutton
Chapter 17 Reflections on Food Ethics (pages 263–275): Christopher Ritson