Practical Ethics For Food Professionals

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.

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral? This book addresses such issues by applying ethical principles to many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers.

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession as well as the description of existing codes of conduct of food industry and food scientist professionals, including ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics, easy to implement and already tested and confirmed as successful examples that engage students in this topic. Although professional ethics in food supply chain is claimed as an essential topic to be addressed in any degree program, few higher education institutions that currently include a module on ethics in their study programs. In g eneral, it is argued that ethics is a topic addressed along the curriculum and embedded in the contents of the modules. However, ethics, for its importance, needs a different teaching and educational approach, and this book achieves that..

After centuries of neglect, the ethics of food are back with a vengeance. Justice for food workers and small farmers has joined the rising tide of concern over the impact of industrial agriculture on food animals and the broader environment, all while a global epidemic of obesity-related diseases threatens to overwhelm modern health systems. An emerging worldwide social movement has turned to local and organic foods, and struggles to exploit widespread concern over the next wave of genetic engineering or nanotechnologies applied to food. Paul B. Thompson's book applies the rigor of philosophy to key topics in the first comprehensive study explore interconnections hidden deep within this welter of issues. Bringing to bear more than thirty years of experience working closely with farmers, agricultural researchers and food system activists, he explores the eclipse of food ethics during the rise of nutritional science, and examines the reasons for its sudden re-emergence in the era of diet-based disease. Thompson discusses social injustice in the food systems of developed economies and shows how we have missed the key insights for understanding food ethics in the developing world. His discussions of animal production and the environmental impact of agriculture break new ground where most philosophers would least expect it. By emphasizing the integration of these issues, Thompson not only brings a comprehensive philosophical approach to moral issues in the production, processing, distribution, and consumption of food -- he introduces a fresh way to think about practical ethics that will have implications in other areas of applied philosophy.

An actionable guide to mindfulness and practical ethics for any creative professional who wants to make a living without selling their soul. It can be difficult to live according to our values in a complicated world. At a time when capitalism seems most unforgiving but the need for paying work remains high, it is important to learn how we can be more mindful and intentional about our impact — personal, social, economic, and environmental. As designer and creative director Kelly Small had to do to navigate a crisis of ethics and burnout in their career in advertising, we can admit our complicity in problematic systems and take on the responsibility of letting our own conscience guide our decisions. Start with one or many of these 100+ rigorously researched, ultra-practical action steps: Co-create and collaborate Get obsessed with accessibility Demand diverse teams Commit to self-care Make ethics a competitive edge Be mindful of privilege Create for empowerment, not exploitation With a humorous and irreverent tone, Small reveals how when we release unnecessary judgement and become action-oriented, we can clarify the complicated business of achieving an ethical practice in the creative industries. Discover the power of incremental, positive changes in our daily work-lives and the fulfillment of purposeful work.

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.

For thirty years, Peter Singer's Practical Ethics has been the classic introduction to applied ethics. For this third edition, the author has revised and updated all the chapters and added a new chapter addressing climate change, one of the most important ethical challenges of our generation. Some of the questions discussed in this book concern our daily lives. Is it ethical to buy luxuries when others do not have enough to eat? Should we buy meat from intensively reared animals? Am I doing something wrong if my carbon footprint is above the global average? Other questions confront us as concerned citizens: equality and discrimination on the grounds of race or sex; abortion, the use of embryos for research and euthanasia; political violence and terrorism; and the preservation of our planet's environment. This book's lucid style and provocative arguments make it an ideal text for university courses and for anyone willing to think about how she or he ought to live.

Practical Ethics for Effective Treatment of Autism Spectrum Disorder, Second Edition is for behavior analysts working directly with, or supervising those who work with, individuals with autism. The book addresses the principles and values that underlie the Behavior Analyst Certification Board’s® Professional and Ethical Compliance Code for Behavior Analysts and factors that affect ethical decision-making. In addition, the book addresses critical and under-discussed topics, including scope of competence, evidence-based practice in behavior analysis, how to collaborate with professionals within and outside one’s discipline, and how to design systems of ethical supervision and training customized to unique treatment settings. Across many of the topics, the authors also discuss errors students and professionals may make during analyses of ethical dilemmas and misapplications of ethical codes within their practice. New to this revision are chapters on Quality Control in ABA Service Delivery, Ethical Issues in ABA Business Management and Standardizing Decision-making in ABA Service Delivery. Reviews new BACB codes Discusses factors that affect ethical decision-making Describes how to create systems for teaching and maintaining ethical behavior and how to identify your own scope of competence in autism treatment Describes the process of evidence-based practice and how it can be applied to behavior-analytic treatment for autism Discusses the importance of interdisciplinary collaboration and how to be a good collaborator Covers common mistakes students and supervisors make when analyzing ethical dilemmas, along with common misapplications of ethical codes