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Author: Rui Costa
Publisher: Springer
ISBN: 3319647385
Category : Technology & Engineering
Languages : en
Pages : 241
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Book Description
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..
Author: Rui Costa
Publisher: Springer
ISBN: 3319647385
Category : Technology & Engineering
Languages : en
Pages : 241
Get Book Here
Book Description
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..
Author: Anne Barnhill
Publisher: Oxford University Press
ISBN: 0190699248
Category : Social Science
Languages : en
Pages : 817
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Book Description
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.
Author: Paul B. Thompson
Publisher: Oxford University Press, USA
ISBN: 0199391696
Category : Philosophy
Languages : en
Pages : 345
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Book Description
Paul B. Thompson covers diet and health issues, livestock welfare, world hunger, food justice, environmental ethics, Green Revolution technology and GMOs in this concise but comprehensive study. He shows how food can be a nexus for integrating larger social issues in social inequality, scientific reductionism, and the eclipse of morality.
Author: Philip Cam
Publisher: ACER Press
ISBN: 1742863442
Category : Education
Languages : en
Pages : 201
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Book Description
Teaching Ethics in Schools Teaching Ethics in Schools shows how an ethical framework forms a natural fit with recent educational trends that emphasise collaboration and inquiry-based learning.
Author: Philip Ackerman-Leist
Publisher: Chelsea Green Publishing
ISBN: 1603584242
Category : Business & Economics
Languages : en
Pages : 370
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Book Description
Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home—and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters. But now it's time to take the conversation to the next level. That's exactly what Philip Ackerman-Leist does in Rebuilding the Foodshed, in which he refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead. Changing our foodscapes raises a host of questions. How far away is local? How do you decide the size and geography of a regional foodshed? How do you tackle tough issues that plague food systems large and small—issues like inefficient transportation, high energy demands, and rampant food waste? How do you grow what you need with minimum environmental impact? And how do you create a foodshed that's resilient enough if fuel grows scarce, weather gets more severe, and traditional supply chains are hampered? Showcasing some of the most promising, replicable models for growing, processing, and distributing sustainably grown food, this book points the reader toward the next stages of the food revolution. It also covers the full landscape of the burgeoning local-food movement, from rural to suburban to urban, and from backyard gardens to large-scale food enterprises.
Author: Ronald L. Sandler
Publisher: Routledge
ISBN: 113504547X
Category : Philosophy
Languages : en
Pages : 217
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Book Description
Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including: • Should we eat animals? • Are locally produced foods ethically superior to globally sourced foods? • Do people in affluent nations have a responsibility to help reduce global hunger? • Should we embrace bioengineered foods? • What should be the role of government in promoting food safety and public health? Using extensive data and real world examples, as well as providing suggestions for further reading, Food Ethics: The Basics is an ideal introduction for anyone interested in the ethics of food.
Author: Anne Barnhill
Publisher: Oxford University Press, USA
ISBN: 9780199321742
Category : Food
Languages : en
Pages : 0
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Book Description
Food, Ethics, and Society: An Introductory Text with Readings presents seventy-three readings that address real-world ethical issues at the forefront of the food ethics debate. Topics covered include hunger, food justice, consumer ethics, food and identity, food and religion, raising plants and animals, food workers, overconsumption, obesity, and paternalism. The selections are enhanced by chapter and reading introductions, study questions, and suggestions for further reading. Ideal for both introductory and interdisciplinary courses, Food, Ethics, and Society explains basic philosophical concepts for new students and forges new ground on several ethical debates.
Author: Carlos M. Romeo Casabona
Publisher: BRILL
ISBN: 9086867103
Category : Science
Languages : en
Pages : 532
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Book Description
Food security will exist when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life (as stated in the Rome Declaration in 1996). Given the dimension of the current global food crisis, food security means adopting effective and specific actions at individual, household, national, regional and global levels. Food security invites us to reflect upon ethical principles like human equity, justice between current and future generations, respect for human dignity and sustainable food production. We strive to maintain our basic ethical convictions and engage in societal debates about other important values. While we do this, we may have to change our ways of life and learn to create new priorities in the face of global responsibility. Science and technology are key tools to reach the Millenium Goals, providing both society and decision makers alike with relevant information and new options within an ethical framework. The contributions found in this publication bring together the perspectives of a diverse group of authors. Coming from the academic world, the public sector and non-governmental organisations (NGOs), they provide the latest views on ‘Global food security: ethical and legal challenges’.
Author: Ben Mepham
Publisher: Routledge
ISBN: 1134803427
Category : Philosophy
Languages : en
Pages : 193
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Book Description
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.
Author:
Publisher: BRILL
ISBN: 9004430717
Category : Education
Languages : en
Pages : 372
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Book Description
This book can be viewed as a series of investigations into the ongoing imbrications of the practices of art, ethics and education as conducted within each author’s specific context of practice as artist, educator, researcher. It constitutes an international anthology of explorations that are by no means exclusive but conscious of the ongoing iterations, mutations and individuations of relations between art, ethics and education, which, in turn, seek to expand how we might conceive these terms as practices. This ongoing evolution reminds us that as practices art, ethics and education are always incomplete processes affected by and affecting their specific milieus and environments. Chapters within the book cover a wide range of ethical questions and educational contexts, broaching subjects as varied as higher education, artificial intelligence, animal ethics, transcultural encounters, collaborative art, the education of senior citizens and experiences of conflict. Art, ethics and education are not conceived in terms of established orders, representations, ideals, criteria or bodies of knowledge and practice, but rather in terms of dynamic, relational processes and their potentialities, that arise within specific locations, cartographies and ecologies of practice. The notions of art, ethics and education are viewed in terms of assemblages that have the capacity to generate new modes of practice that may question established values and advance new overlappings of aesthetic, ethical and political relations. Contributors are: Dennis Atkinson, Hashim Al Azzam, John Baldacchino, Bazon Brock, Carl-Peter Buschkühle, Sahin Celikten, Ana Dimke, Brian Grassom, Leena Hannula, Brian Hughes, jan jagodzinski, Timo Jokela, Mira Kallio-Tavin, Joachim Kettel, Guillermo Marini, Catarina Martins, Joe Sacco, Francisco Schwember, Juuso Tervo, Raphael Vella and Branka Vujanovic.
