reading

Contents

Cover

IFT Press

Title Page

Series

Contributors

Preface

WAYS TO USE THIS BOOK

EDITORS' ACKNOWLEDGMENT

PART I: Principles

Chapter 1: Fundamentals of ethics: the use of virtues

1.1 THE IMPORTANCE OF ETHICS IN FOOD SCIENCE

1.2 ANTHROPOLOGICAL FOUNDATIONS OF ETHICS

1.3 THE VIRTUE ETHICS MODEL FOR THE PERSON

1.4 THE FOUR CLASSICAL VIRTUES

1.5 THE ROLE OF INTENTION

1.6 MAINTAINING THE HABIT OF ETHICAL BEHAVIOR

1.7 APPLICATIONS OF THE VIRTUES

1.8 VIRTUE ETHICS IN A BROADER CONTEXT

ACKNOWLEDGMENT

REFERENCES

Chapter 2: Lessons from medical ethics

2.1 INTRODUCTION

2.2 FOUR METHODS IN MEDICAL ETHICS

2.3 POSSIBLE LESSONS FROM MEDICAL ETHICS FOR THE ETHICS OF FOOD PRODUCTION

2.4 CONCLUSION

REFERENCES

Chapter 3: Ethical principles and the ethical matrix

3.1 INTRODUCTION

3.2 THE COMMON MORALITY

3.3 ETHICAL THEORIES AND ETHICAL PRINCIPLES

3.4 ETHICS AND THE FOOD INDUSTRY

3.5 THE ETHICAL MATRIX

3.6 SUMMARY

REFERENCES

Chapter 4: An East Asian perspective on food ethics: implications for childhood obesity in mainland China

4.1 INTRODUCTION

4.2 CULTURAL VALUES (AND RELIGIOUS INFLUENCES) IN EAST ASIA

4.3 CHILDHOOD OBESITY

4.4 COGNITIVE CONDITIONS AND SCOPE OF BUSINESS OPPORTUNITIES

4.5 CHINESE CULTURAL VALUES AND THE MARKETING OF OBESITY-RELATED FOOD PRODUCTS

4.6 CHINESE CULTURAL VALUES AND THE THREE COGNITIVE STATES

4.7 CONCLUSION

REFERENCES

PART II: Issues in food industry ethics

Chapter 5: Ethics in business

5.1 INTRODUCTION

5.2 WHY THE NEED FOR ETHICS IS JUSTIFIED?

5.3 WHAT ARE ETHICS?1

5.4 THE CORRELATION BETWEEN ETHICS AND INTEGRITY

5.5 THREE CLASSES OF ETHICAL BEHAVIOR2

5.6 ETHICAL CONDUCT IN THE WORKPLACE

5.7 ORGANIZATIONAL CULTURE, LAWS AND REGULATIONS

5.8 ETHICAL ACTIVITIES AND EXPECTATIONS

5.9 SHADES OF GRAY

5.10 VALUES

5.11 TESTING ETHICAL BEHAVIOR

5.12 CONCLUSION

REFERENCES

Chapter 6: Ethics in publishing/reporting food science and technology research

6.1 INTRODUCTION

6.2 WHO SHOULD BE LISTED AS AN AUTHOR ON A PUBLICATION OR A REPORT?

6.3 IS THE RESEARCH CONDUCTED IN AN ETHICAL MANNER?

6.4 IS THERE A CONFLICT OF INTEREST BY THE RESEARCHERS?

6.5 IS THERE BIAS BASED ON FUNDING SOURCE?

6.6 WHAT IS PLAGIARISM AND WHAT ARE ITS CONSEQUENCES?

6.7 SUMMARY

REFERENCES

Chapter 7: Humane treatment of livestock

7.1 INTRODUCTION

7.2 IMPROVE MEAT QUALITY

7.3 BEHAVIORAL NEEDS

7.4 BIOLOGICAL SYSTEM OVERLOAD

7.5 CORE CRITERIA – CRITICAL CONTROL POINTS FOR WELFARE

REFERENCES

Chapter 8: Sustainable food production and consumption

8.1 INTRODUCTION

8.2 A WORKING DEFINITION OF SUSTAINABLE FOOD AND FARMING

8.3 ELEMENTS OF SUSTAINABLE AGRICULTURE

8.4 SUSTAINABLE PROCESSING AND PACKAGING

8.5 SUSTAINABLE CONSUMPTION

8.6 ASKING THE IMPOSSIBLE?

REFERENCES

Chapter 9: Good or bad foods? Responsible health and nutrition claims in Europe

9.1 A DIET CRISIS

9.2 THE RIGHT CHOICE

9.3 A GROWING MARKET

9.4 TRUST IN CLAIMS

9.5 GREATER SCRUTINY OF NUTRITION CLAIMS

9.6 RESPONSIBLE HEALTH CLAIMS

9.7 MOVES TOWARDS SELF-REGULATION

9.8 REGULATORY ACTION

9.9 DEFINITIONS FOR NUTRITION CLAIMS

9.10 APPROVAL OF HEALTH CLAIMS

9.11 CATEGORIZING HEALTH CLAIMS

9.12 THE SUBSTANTIATION PROCESS

9.13 TAKING STOCK

9.14 EVOLUTION OF PROFILES

9.15 COMMUNICATION IN CONTEXT

9.16 WIDER NUTRITION INFORMATION

9.17 LEGAL LABELING FIGHT

9.18 HEALTHY AND SUSTAINABLE?

9.19 CONCLUSION

REFERENCES

Chapter 10: Worker exploitation in food production and service

10.1 INTRODUCTION

10.2 FOOD EMPLOYMENT – IS IT “EXPLOITATIVE” OR “ETHICAL?”

10.3 ETHICAL MATRIX

10.4 WELLBEING

10.5 AUTONOMY

10.6 FAIRNESS

10.7 ETHICS IN PRACTICE

10.8 CONCLUSION

REFERENCES

PART III: Examples and case studies

Chapter 11: Ethical practices in the workplace

11.1 INTRODUCTION

11.2 WORKPLACES AND ROLES

11.3 ETHICAL CHALLENGES

11.4 PRINCIPLES FOR GUIDANCE

11.5 SUMMARY

REFERENCE

Chapter 12: Ethical thinking and practice

12.1 EDUCATIONAL PROGRAM ON ETHICS

12.2 RESULTS

REFERENCES

Chapter 13: The fair trade movement

13.1 HISTORY

13.2 THE GROWTH OF THE FAIRTRADE SYSTEM

13.3 FAIRTRADE AND FAIRNESS

13.4 CRITICISMS

13.5 TENSIONS

REFERENCES

Chapter 14: A serious case: the Peanut Corporation of America

14.1 INTRODUCTION

14.2 JUST ANOTHER FOOD POISONING CASE

14.3 FDA SANCTIONS

14.4 SALMONELLA CAN BE COMMON

14.5 THE BLAKELY PLANT

14.6 TRACING A FOOD POISONING OUTBREAK

14.7 OTHER INCIDENTS

14.8 PCA CEO MAINTAINS INNOCENCE

REFERENCES

Chapter 15: Ethical aspects of nanotechnology in the area of food and food manufacturing

15.1 INTRODUCTION

15.2 DEFINITION

15.3 NATURE AND NANO

15.4 NANOETHICS

15.5 RISK DEBATE

15.6 FURTHER ETHICAL ASPECTS

15.7 CONCLUSION

ACKNOWLEDGMENT

REFERENCES

Chapter 16: Food commodity speculation – an ethical perspective

16.1 INTRODUCTION

16.2 FINANCIAL DERIVATIVES AND AGRICULTURE

16.3 SPECULATION OR FINANCIALIZATION?

16.4 COMPLEXITY

16.5 BURDEN OF PROOF

16.6 ECONOMIC ASSUMPTIONS

16.7 TOWARDS A PRECAUTIONARY APPROACH

16.8 SPECULATION AND SOCIAL VALUE

16.9 FINANCIALIZATION

16.10 POLICY APPROACHES TO SPECULATION

REFERENCES

PART IV: Conclusion

Chapter 17: Reflections on food ethics

17.1 INTRODUCTION

17.2 ISSUES IN FOOD ETHICS

17.3 CASE STUDIES

17.4 CONCLUDING COMMENTS: FOOD MARKETING AND CONSUMER CHOICE

REFERENCES

Index

Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing.

Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, U
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
111 River Street, Hoboken, NJ 07030-5774, USA

For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.

The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.

Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book.

Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

Library of Congress Cataloging-in-Publication Data has been applied for.

ISBN 978-0-4706-7343-0 (hardback)

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Titles in the IFT Press series

Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)
Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li - Chan, and Bo Jiang)
Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)
Calorimetry in Food Processing: Analysis and Design of Food Systems (G ö n ü l Kaletunç)
Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)
Food Carbohydrate Chemistry (Ronald E. Wrolstad)
Food Ingredients for the Global Market (Yao - Wen Huang and Claire L. Kruger)
Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan)
Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)
High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)
Hydrocolloids in Food Processing (Thomas R. Laaman)
Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)
Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)
Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)
Microbiology and Technology of Fermented Foods (Robert W. Hutkins)
Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)
Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean - Fran ç ois Meullenet, Rui Xiong, and Christopher J. Findlay
Nanoscience and Nanotechnology in Food Systems (Hongda Chen)
Natural Food Flavors and Colorants (Mathew Attokaran)
Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)
Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa - C á novas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)
Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)
Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O ’ Bryan)
Packaging for Nonthermal Processing of Food (Jung H. Han)
Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)
Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal - Eldin)
Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)
Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)
Resistant Starch: Sources, Applications and Health Benefits (Yong - Cheng Shi and Clodualdo Maningat)
Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)
Sustainability in the Food Industry (Cheryl J. Baldwin)
Thermal Processing of Foods: Control and Automation (K.P. Sandeep)
Trait - Modified Oils in Foods (Frank T. Orthoefer and Gary R. List)
Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa - Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)
Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)

Contributors

Timothy F. Bednarz
Majorium Business Press
2025 Main Street
Stevens Point, WI 54481-3019
USA

Herbert J. Buckenhüskes
European Federation of Food Science
   and Technology (EFFoST)/DLG e.V.
   (Deutsche Landwirtschafts-
   Gesellschaft/German
   Agricultural Society)
Frankfurt
Germany

Vinh Sum Chau
Senior Lecturer in Strategy
Kent Business School, University of Kent
Parkwood Road
Canterbury CT2 7PE
UK

Louis B. Clark
Computer Consultant,
Swampscott, MA 01907
USA

J. Peter Clark
Consultant to the Process Industries
644 Linden Avenue
Oak Park, IL 60302
USA

Mark F. Clark
World Bank (Retired)
Silver Spring, MD
USA

Charlie Clutterbuck
Research Fellow, Centre for Food Policy,
City University,
10 Mayville Road,
Brierfield
Nelson BB9 5RP
UK

Sue Davies
Chief Policy Adviser
Which? (UK)
2 Marylebone Road
London NW1 4DF
UK

Temple Grandin
Dept. of Animal Science
Colorado State University
Ft. Collins, CO 80523
USA

Jeanette Longfield
Co-ordinator
Sustain: the alliance for better
food and farming
94 White Lion Street
London N1 9PF
UK

Daryl Lund
Editor in Chief Institute of Food
   Technologists' Peer-Reviewed
   Journals
Professor Emeritus University of
   Wisconsin-Madison
Madison, WI 53715-1149
USA

Ben Mepham
Special Professor in Applied Bioethics
Centre for Applied Bioethics
School of Biosciences
University of Nottingham
Sutton Bonington Campus
Loughborough LE12 5RD
UK

Thomas A. Nairn
Catholic Health Association of the US
4455 Woodson Road
St. Louis, MO 63134
USA

Richard Norman
Emeritus Professor of Moral Philosophy
University of Kent,
34 St Michael's Place
Canterbury CT2 7HQ
UK

Christopher Ritson
Emeritus Professor of Agricultural
Marketing
Newcastle University
Agriculture Building
Newcastle upon Tyne NE1 7RU
UK

Edmund G. Seebauer
Department of Chemical & Biomolecular
Engineering
University of Illinois
Urbana, IL 61801
USA

Chris Sutton
Director, Little Purple Dot CIC
6 Ivy Mews, Ivy Place
Hove BN3 1BG
UK

Preface

This volume was inspired by a symposium, ‘Everyday ethics for the food scientist: Ethics in research, education and the workplace’, co-sponsored by the student programming and the education divisions of the Institute of Food Technologists at the 2009 Annual Meeting. Additional topics and authors with an international perspective have been introduced to produce a comprehensive treatment that, it is hoped, will serve a wide audience.

Ethical considerations are involved in every aspect of a food professional's education and career, but the subject is rarely taught explicitly. Unfortunate examples of ethical lapses abound in news reports. Large issues of strategy have ethical components, but guiding principles are sometimes difficult to articulate.

Some business and engineering colleges have adopted an emphasis on values and ethics, but these need to be communicated to food professionals who have the opportunity to apply them in a practical sense.

The editors hope that this book will be the foundation for a seminar in colleges of agriculture, where departments of food science and technology are usually found. We think it should also be on the desk of every executive or would-be executive responsible for important decisions about marketing, resources, sustainability, the environment and people in the food industry.

There are numerous broad issues relating to food that have been discussed and debated at great length. Some of these are treated in this volume as well, but the emphasis here is on practical issues that individuals face and can affect.

The book has sections on: principles, issues, examples, and a concluding chapter.

Principles

Four chapters address principles of ethics from several points of view: the use of virtues, lessons from medical ethics, ethical principles derived from moral philosophy, and an East Asian view.
Issues in food industry ethics

Issues and applications include: ethics in publishing, humane treatment of livestock, sustainable food production and consumption, health claims, and worker exploitation.
Examples and case studies

Examples and case studies include: ethical practices in the workplace, ethical thinking and education, the fair trade movement, the Peanut Corporation of America Salmonella case, nanotechnology and commodity speculation.
Conclusion

Finally, a concluding chapter summarizes and synthesizes the individual chapters.

WAYS TO USE THIS BOOK

This book could serve as a primary text or supplementary resource for a one or two semester course or seminar on ethics for undergraduate students in food science or related fields. An instructor will need to generate his or her own assignments and discussion questions, but they should flow naturally from the material provided.

The editors hope as well that it will serve as an educational and inspirational resource for people at all phases of a career in the food industry. There are many other sources of information on the topics, some of which are listed as references. Students, readers and instructors must stay current in this field, as issues evolve and new challenges arise. The principles are timeless, but their application requires constant self-education and vigilance.

EDITORS' ACKNOWLEDGMENT

The editors thank David McDade, Samantha Thompson and Mark Barrett of the staff of John Wiley & Sons for their patience and skill in shepherding this project. We also thank all the author contributors for their generosity in participating.

J. Peter Clark
Christopher Ritson