Practical Ethics for Food Professionals

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