Food Ethics Education (Integrating Food Science and Engineering Knowledge Into the Food Chain Book 13)

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.. Preface 6 Contents 8 Contributors 10 About the Editors 12 Part I: Introduction 13 Chapter 1: Teaching Food Ethics 14 1.1 Why Teach Ethics in Food Studies? 14 1.1.1 Ethics and Food Professionals 14 1.1.2 The Teaching of Ethics in Other Subjects 16 1.1.3 Notes on the History of Ethics and Teaching Ethics 17 1.1.4 Driving Forces to Teach Ethics in Food Studies 18 1.1.5 What Is Ethics? 19 1.2 Objectives of Food Ethics Courses 21 1.2.1 Aim of an Ethics Course 21 1.2.2 Course Outcomes 22 1.3 Implementing a Course on Food Ethics 25 1.3.1 Before the Implementation 25 1.3.2 Philosopher or Science and Technology Teacher? 26 1.3.3 A Single Course or Across the Curriculum? 26 1.3.4 Teaching Content 28 1.3.4.1 Ethics Theories 28 1.3.4.2 Food Issues and Case Studies 29 1.3.4.3 Ethical Decision-Making 29 1.3.5 Teaching Methods 30 1.3.5.1 Case Studies 31 1.3.5.2 Role-Playing 31 1.3.5.3 Socratic Seminar 32 1.3.5.4 Tools 32 1.3.6 Evaluation 33 References 33 Chapter 2: With a Little Help from Bioethics 36 2.1 A Little Bit of History 36 2.1.1 Bioethics 36 2.1.2 Decision-Making 37 2.1.3 Relationship with the Service Receiver 38 2.2 Food Professionals and Bioethics 39 2.2.1 Ethical Analysis 39 2.2.2 Bioethics and the Food Industry 40 2.2.3 Practice of the Profession 41 2.3 Should We Comply with the Deontological Codes? 42 2.3.1 Code Structure 42 2.3.2 Some Reasonable Doubts 44 2.4 A Proposal for Food Ethics Education 45 2.5 Conclusions 47 References 48 Part II: Food Ethics Issues 49 Chapter 3: Sustainability and Ethics Along the Food Supply Chain 50 3.1 Introduction 50 3.2 Defining Sustainability and Its Association to Ethics 52 3.3 The Food Supply Chain 53 3.4 Aspects of Sustainability Along the Food Supply Chain 57 3.4.1 Raw Material Production 57 3.4.2 Sustainable Food Processing 58 3.4.3 Sustainable Food Handling/Distribution 59 3.4.4 Sustainable Food Consumption 60 3.4.5 Sustainable Water Use 61 3.4.6 Sustainability and Food Waste 62 3.4.7 Sustainability and Energy 64 3.5 Evaluating the Sustainability of Food Supply Chain 65 3.6 Conclusions 67 References 67 Chapter 4: The Ethics of Consumption 71 4.1 The Consumer Society 71 4.2 Sustainability 73 4.3 Food Policy 74 4.4 Eating and Food Production Tendencies 75 4.5 Choice: The Freedom to Consume Well 76 4.5.1 Choice Based on Sustainability Arguments 77 4.5.2 Food Industry Influence on Food Choice 78 4.5.3 Choice as Person Identity 80 4.5.4 Social and Cultural Influences on Consumerism 80 4.5.5 Ethical Issues in Eating Meat 81 4.6 Food Product Formulation and Its Impact on Health 82 4.6.1 Humanistic Nutrition: Food for Life 84 4.6.2 Brain Function and Food Intake 85 4.6.3 Food Reformulation 85 4.6.4 Food for Health 86 4.7 Food Safety and Legislation 87 4.8 Conclusions 88 References 90 Chapter 5: Ethical Issues in the Food Supply Chain 93 5.1 Introduction 93 5.2 Production-Related Ethical Issues in the Food Industry 94 5.2.1 Working in the Food Supply Chain 94 5.2.2 Environmental Footprint of the Food Industry 96 5.2.2.1 Farming and Harvesting 96 5.2.2.2 Storage and Transportation 97 5.2.2.3 Food Packaging and Food Waste 98 5.2.3 Engineering Food 99 5.3 Consumption-Related Issues in the Food Industry 100 5.3.1 Marketing 100 5.3.2 Price Promotions 102 5.3.3 Labeling 102 5.3.4 Obesity 104 5.4 Conclusions 106 References 107 Part III: Ethics for Food Professionals 112 Chapter 6: Codes of Ethics of Food Professionals: Principles and Examples 113 6.1 Introduction 113 6.2 General Aspects 115 6.3 Codes of Ethics in the Food Science and Technology Sector 117 6.3.1 Food Enterprises and Business 118 6.3.2 Organizations Which Adopted Code of Ethics for Food Science and Technology Professionals 119 6.4 Aims and Contents of the Code of Ethics 121 6.4.1 Aims 121 6.4.2 Contents 122 6.4.2.1 Responsibilities on Food Ethics Concepts 123 6.4.2.2 Responsibilities as Researchers and Scientists 123 6.4.2.3 Responsibilities as Trainers and Educators 124 6.5 Conclusions and Perspectives 124 References 125 Chapter 7: Corporate Social Responsibility 126 7.1 Introduction 126 7.2 Rhetoric and Argument 127 7.2.1 Objective Argument 127 7.2.2 Rhetorical Argument 127 7.2.3 Eristic Argument 130 7.2.4 Types of Dialogue 131 7.3 Differentiating Business Morality and Business Ethics 133 7.4 Corporate Social Responsibility (CSR) 135 7.4.1 CSR Definition 135 7.4.2 CSP: Measuring CSR 139 7.5 The Interaction Between CSR, CSP, and Corporate Financial Performance (CFP) 142 7.6 Teaching Business Ethics 144 7.7 Conclusions 147 References 148 Chapter 8: Whistleblowing: Food Safety and Fraud 152 8.1 Introduction 152 8.2 Misperceptions 153 8.3 Regulations 154 8.4 The Impasse of Whistleblowers 155 8.5 Application to Food Safety and Risk Management 156 8.6 Whistleblowing: The Backbone of Risk Management 157 8.7 The Way Forward 158 8.8 Conclusions 159 References 160 Chapter 9: Communicating Food Safety: Ethical Issues in Risk Communication 162 9.1 Introduction 162 9.2 Ethics in Risk Communication 164 9.2.1 Concepts of Risk Communication 164 9.2.2 Ethics Dimensions in Risk Communication 166 9.2.3 Labeling 167 9.2.4 Media 169 9.3 Conclusions 170 References 170 Chapter 10: Publication Ethics 172 10.1 Introduction 172 10.2 The Research Procedure 173 10.3 Publication: Why? Where? To Whom? What for? 175 10.3.1 Master of Science (MSc) and Doctor of Philosophy (PhD) Theses 175 10.3.2 Papers in Refereed Journals 176 10.3.3 Conference Papers and Presentations. Posters 176 10.3.4 Popular Articles and Other Means of Publication 177 10.4 Quality Assessment in Science Publication 177 10.4.1 Peer Evaluation of Proposals for Articles 178 10.4.2 Recognition of the Merit of a Published Work 179 10.5 Values Underpinning Publication Ethics 180 10.5.1 Reproducibility 181 10.5.2 Verifiability 182 10.5.3 Quality, Dependability, and Responsibility 182 10.5.4 Clarity 182 10.5.5 Honesty and Transparency 183 10.5.6 Neutrality 183 10.5.7 Criticism and Openness to Debate 183 10.5.8 Acknowledgment of Other Peoples’ Work 183 10.6 Publication: Threats to Values 184 10.6.1 Pressure to Publish 184 10.6.2 Conflicts of Interest 184 10.6.3 Conflicts of Commitment 186 10.6.4 Insufficient Culture of Ethics 186 10.7 Error in Scientific Publication 187 10.7.1 Honest Mistakes 187 10.7.2 Errors Due to Misconduct in Research Not Involving Deception 188 10.7.3 Errors Due to Misconduct in Research Involving Deception 188 10.8 Consequences of Unethical Practices 191 10.8.1 The Spreading Effect 191 10.8.2 Loss of Confidence 191 10.8.3 Questionable Practices 191 10.8.4 Misconduct 192 10.8.5 The Assessment of Quality 193 10.8.6 Social Responsibility 193 10.9 Avoiding or Minimizing Negative Impacts 194 10.9.1 Managing Conflicts 194 10.9.2 Dealing with Errors in Scientific Publications 196 10.9.3 Promoting a Culture of Ethics 197 10.9.4 Reacting to Misconduct in Scientific Publication 198 10.10 Conclusions 199 References 199 Part IV: Food Ethics Case Studies 201 Chapter 11: Operation Aberdeen 202 11.1 Background 202 11.1.1 Wholesale Meat 203 11.1.2 Licensed Low-Throughput Cutting Plant 204 11.1.3 Market Trade and Wholesaler 204 11.2 Surveillance 205 11.3 The Raid 205 11.4 Scale of Investigation 206 11.5 Results of Trial 208 11.6 Conclusions 210 11.7 How to Use This Case Study 210 References 210 Chapter 12: Bushmeat 212 12.1 Background 212 12.2 Zoonotic Diseases 214 12.3 Chemical Poisoning 216 12.4 Bushmeat Trade 217 12.5 Bushmeat Cases in the UK 218 12.6 Conclusions 220 12.7 How to Use This Case Study 221 References 222 Chapter 13: Food Labelling Case Studies 224 13.1 Introduction 224 13.2 Case Study 1: JuicyCo Cranberry Juice Drinks 225 13.3 Case Study 2: Supertreat Hot Dogs 229 13.4 Conclusions 235 References 236 Index 237 "Although many consider professional ethics in the food supply chain an essential topic that should be covered in any degree program, few higher education institutions currently include a module on ethics in their study programs. Instead, ethics is taught in tandem to the core curriculum and is often embedded in the contents of other modules rather than treated as a subject in its own right. Ethics, however, is important enough to warrant a different teaching and educational approach. This book provides support for development of a course in ethics for food studies education. The book is divided into 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular attention given to 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 descriptions of existing codes of conduct for food industry and food scientist professionals. These include codes for the 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. These approaches are easy to implement and have already been tested and confirmed as successful examples that engage students in this topic."--Publisher's description Front Matter ....Pages i-xi Front Matter ....Pages 1-1 Teaching Food Ethics (Rui Costa)....Pages 3-24 With a Little Help from Bioethics (Adelino M. Moreira dos Santos)....Pages 25-37 Front Matter ....Pages 39-39 Sustainability and Ethics Along the Food Supply Chain (Harris N. Lazarides, Athanasia M. Goula)....Pages 41-61 The Ethics of Consumption (Anna McElhatton)....Pages 63-84 Ethical Issues in the Food Supply Chain (Judith Schrempf-Stirling)....Pages 85-103 Front Matter ....Pages 105-105 Codes of Ethics of Food Professionals: Principles and Examples (Paola Pittia)....Pages 107-119 Corporate Social Responsibility (Louise Manning)....Pages 121-146 Whistleblowing: Food Safety and Fraud (Yasmine Motarjemi)....Pages 147-156 Communicating Food Safety: Ethical Issues in Risk Communication (Merve Yavuz-Duzgun, Umit Altuntas, Mine Gultekin-Ozguven, Beraat Ozcelik)....Pages 157-166 Publication Ethics (Luis Adriano Oliveira)....Pages 167-195 Front Matter ....Pages 197-197 Operation Aberdeen (Simon Dawson)....Pages 199-208 Bushmeat (Simon Dawson)....Pages 209-220 Food Labelling Case Studies (Vitti Allender)....Pages 221-233 Back Matter ....Pages 235-239