Food Risk and Crisis Communication
Published on 15. May 2013
Book
Hardback
300 pages
978-0-8138-2293-8 (ISBN)
Description
Food Risk and Crisis Communication addresses the principals of effective risk communication and provides insight as to why messages that seem reasonable to the scientist may be ineffective in allaying fears of the lay public and putting their concerns in perspective. Examples are drawn from current issues in news including acrylamide, pesticides, "mad cow disease," pathogens like E coli O157:H7 and Salmonella, and new technologies like genetic engineering and irradiation. The authors draw from personal experience and research addressing what works, what doesn't and why. Understanding risk communication in crisis management and the role of society and culture in effective communication will help readers to individualize information and prepare for future communication needs. Coverage also includes communications in the face of activism and activist groups; communicating emerging health issues; the concepts of zero risk and absolutes; and steps for developing an action plan for communicating in the event of an actual emergency.
Food Risk and Crisis Communication will be a useful addition to the library of anyone in the food industry who communicates with the public, including food manufacturers and supermarket executives. It will be useful to the health professional and food safety educator, including dietitians, nurses, and school educators as well as those in communication.
Food Risk and Crisis Communication will be a useful addition to the library of anyone in the food industry who communicates with the public, including food manufacturers and supermarket executives. It will be useful to the health professional and food safety educator, including dietitians, nurses, and school educators as well as those in communication.
More details
Persons
Anthony O. Flood is Associate Director, Food Safety, for the International Food Information Council, Washington, DC. He has worked with IFIC for the past 10 years managing a number of food safety education and outreach programs. He coordinates the development of communication materials, education sessions and workshops at national health professional meetings on food safety topics ranging from acrylamide in food to food allergy management to risk communications. These education programs and workshops are part of an ongoing partnership activity cultivated between IFIC and opinion leaders and government organizations to increase understanding, outreach and education among consumers on numerous food safety issues. Flood is currently active with the International Association for Food Protection (IAFP), the Capital Area Food Protection Association (CAFPA), the Institute of Food Technologists (IFT) and various local and charitable organizations in Washington, DC, including the Family and Medical Counseling Services which provides food safety and nutrition education to at-risk populations. Christine M. Bruhn, Ph.D., is Director, Center for Consumer Research, UC-Davis. As a Consumer Food Marketing Specialist, Dr. Bruhn studies consumer attitudes toward food safety and quality and conducts educational programs which inform consumers about new products and new technologies. She recently served as Chair of FANSA, the Food and Nutrition Science Alliance composed of the American Society for Nutritional Sciences, the American Dietetic Association, the American Society for Clinical Nutrition, and the Institute of Food Technologists, is past Chair of the Institute of Food Technologists Food Science Communicators and the Nutrition Division, and served as a Scientific Lecturer for the Institute, from 1992-97. Research conducted by the Center for Consumer Research generates knowledge that lays the basis for effective decision making by consumers at a personal level and for effective policy and actions by public and private organizations.
Content
1. Overview of risk communication - William D. Hueston, University of Minnesota (tentative). 2. Practical applications of risk communications - Nancy C. Flores, Cooperative Extension Services, New Mexico State Univ., and Anthony O. Flood, International Food Information Council, Washington, DC. 3. Consumer perceptions of food safety - Christine M. Bruhn, Center for Consumer Research, Univ. of California, Davis. 4. The concepts of zero risk and absolutes - International Food Information Council Foundation (staff contribution), Washington, DC. 5. Putting chemical risk in perspective for consumers - acrylamide, pesticides and other environmental contaminants - Carl K. Winter, Univ. of California, Davis. 6. Putting risk of food pathogens in perspective for consumers - Robert R. Ulmer, University of Arkansas-Little Rock (suggested contributor). 7. Risk communication case scenario: BSE - Robert B. Gravani, Cornell Univ, Ithaca, NY. 8. Communications in light of emerging health issues - William D. Hueston, University of Minnesota (tentative). 9. Influence of societal values on risk perception and communication - George Gaskell, London School of Economics (suggested contributor). 10. Making food risk communications meaningful for women - Linda Aldoory, University of Maryland Department of Communication, Center for Risk Communication Research. 11. News Alert! The media's role in communicating risk to the public - David Ropeik, Harvard Center for Risk Analysis (suggested contributor). 12. Communications in the face of activism and activist groups - James Lukaszewski, The Lukaszewski Group Inc., White Plains, NY and Donald W. Schaffner, Rutgers University, (suggested contributor). 13. Fitting risk communication best practices into crisis communication - Matthew Seeger, Wayne State University, Detroit, MI. 14. Future trends and directions - Christine M. Bruhn, Center for Consumer Research, Univ. of California, Davis and Anthony O. Flood, International Food Information Council, Washington, DC. 15. Developing an Action Plan or Best Practices for Crisis Communication - Tim Sellnow, North Dakota State University (suggested contributor). Glossary: List of terms to be developed throughout the process of gathering chapter contributions with author input