Food Ethics Education PDF
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Integrating Food Science and Engineering Knowledge Into the Food Chain Rui Costa Paola Pittia Editors Food Ethics Education Integrating Food Science and Engineering Knowledge Into the Food Chain Series Editor Kristberg Kristbergsson More information about this series at http://www.springer.com/series/7288 ISEKI-Food Series Series editor: Kristberg Kristbergsson, University of Iceland, Reykjavík, Iceland FOOD SAFETY: A Practical and Case Study Approach Edited by Anna McElhatton and Richard J. Marshall ODORS IN THE FOOD INDUSTRY Edited by Xavier Nicolay UTILIZATION OF BY-PRODUCTS AND TREATMENT OF WASTE IN THE FOOD INDUSTRY Edited by Vasso Oreopoulou and Winfried Russ PREDICTIVE MODELING AND RISK ASSESSMENT Edited by Rui Costa and Kristberg Kristbergsson EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS Edited by Maria Margarida Vieira Cortez and Peter Ho CASE STUDIES IN FOOD SAFETY AND ENVIRONMENTAL HEALTH Edited by Maria Margarida Vieira Cortez and Peter Ho NOVEL TECHNOLOGIES IN FOOD SCIENCE: Their Impact on Products, Consumer Trends, and the Environment Edited by Anna McElhatton and Paulo José do Amaral Sobral TRADITIONAL FOODS: General and Consumer Aspects Edited by Kristberg Kristbergsson and Jorge Oliveira MODERNIZATION OF TRADITIONAL FOOD PROCESSES AND PRODUCTS Edited by Anna McElhatton and Mustapha Missbah El Idrissi FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS Edited by Kristberg Kristbergsson and Semih Ötles FOOD PROCESSING Edited by Kristberg Kristbergsson and Semih Ötles APPLIED STATISTICS FOR FOOD AND BIOTECHNOLOGY Edited by Gerhard Schleining, Peter Ho and Severio Mannino PHYSICAL CHEMISTRY FOR FOOD SCIENTISTS Edited by Stephan Drusch and Kirsi Jouppila PROCESS ENERGY IN FOOD PRODUCTION Edited by Winfried Russ, Barbara Sturm and Kristberg Kristbergsson CONSUMER DRIVEN DEVELOPMENT OF FOOD FOR HEALTH AND WELL BEING Edited by Kristberg Kristbergsson, Paola Pittia, Margarida Vieira and Howard R. Moskowitz BOOK ON ETHICS IN FOOD PRODUCTION AND SCIENCE Edited by Rui Costa and Paola Pittia Rui Costa • Paola Pittia Editors Food Ethics Education Editors Rui Costa Paola Pittia CERNAS Faculty of Bioscience and Technology for College of Agriculture of the Polytechnic Food, Agriculture and Environment Institute of Coimbra University of Teramo Bencanta, Coimbra, Portugal Teramo, Italy Integrating Food Science and Engineering Knowledge Into the Food Chain ISBN 978-3-319-64736-4 ISBN 978-3-319-64738-8 (eBook) https://doi.org/10.1007/978-3-319-64738-8 Library of Congress Control Number: 2017954934 © Springer International Publishing AG 2018 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland Preface Education standards for food studies have been only relatively recently been devel- oped thanks to the activities carried out within networking projects funded within the Erasmus framework, and all include a focus on ethics. Since the start of the FOODNET project (1998–2001) to the ISEKI_Food-4 (2011–2014) Erasmus Thematic Networks, despite the recognized importance, scarce attention has been paid to the inclusion of ethics contents and courses in food science and technology study programmes at any higher education level aimed to develop an ethical mindset of the graduates and future food professionals. Recently some books on food ethics have been published, whilst clear guidelines, supporting references and documents for training ethics on food aspects are still missing. Abundant literature can be found on teaching ethics in other subjects, such as medicine and business, but this is scarce in food ethics. This observation prompted the ISEKI_Food-4 network to develop teaching material to promote the implemen- tation of food ethics in the food studies curricula, and this book is a consequence of that will. This book provides a simple, straightforward framework which can be differ- ently used as a training tool for a specific food ethics discipline/course or as trans- versal support to curriculum development. The book consists of a series of chapters divided in three main sections focused on the implementation of the ethical principles in the food value chain and the best practices applied in the food sector. In the first part, contributions of experts highlight the main societal issues that affect the food value chain and that justify the need of teaching food ethics and provide contents to implement the teaching of food ethics, including a view on bioethics. The second part includes chapters where ethical issues of the food production chain are described and that can be used by both teachers to prepare training materi- als and students to become aware of food ethics issues as future professionals or employees. Specific chapters are dedicated to existing tools to promote the profes- sional integrity of professionals and ethical responsibility of food companies like code of ethics and corporate social responsibility. v vi Preface The third part includes three case studies on ethical issues along with their critical points for a deeper discussion in a classroom. Due to the complexity of the food product chain and its value in our society, competences of different areas are required to consider all the various aspects of food ethics. Thus, this book has been written by an interdisciplinary team of experts of different areas, including food technologists, experts of food law, food safety, business and economics that agreed to collaborate in the development of this impor- tant tool to improve ethical skills and competences of the current and future food professionals. Coimbra, Portugal Rui Costa Teramo, Italy Paola Pittia Contents Part I Introduction 1 Teaching Food Ethics ............................................................................. 3 Rui Costa 2 With a Little Help from Bioethics ........................................................ 25 Adelino M. Moreira dos Santos Part II Food Ethics Issues 3 Sustainability and Ethics Along the Food Supply Chain.................... 41 Harris N. Lazarides and Athanasia M. Goula 4 The Ethics of Consumption ................................................................... 63 Anna McElhatton 5 Ethical Issues in the Food Supply Chain ............................................. 85 Judith Schrempf-Stirling Part III Ethics for Food Professionals 6 Codes of Ethics of Food Professionals: Principles and Examples ..... 107 Paola Pittia 7 Corporate Social Responsibility ........................................................... 121 Louise Manning 8 Whistleblowing: Food Safety and Fraud ............................................. 147 Yasmine Motarjemi 9 Communicating Food Safety: Ethical Issues in Risk Communication ......................................................................... 157 Merve Yavuz-Duzgun, Umit Altuntas, Mine Gultekin-Ozguven, and Beraat Ozcelik vii viii Contents 10 Publication Ethics .................................................................................. 167 Luis Adriano Oliveira Part IV Food Ethics Case Studies 11 Operation Aberdeen ............................................................................... 199 Simon Dawson 12 Bushmeat ................................................................................................ 209 Simon Dawson 13 Food Labelling Case Studies ................................................................. 221 Vitti Allender Index ................................................................................................................ 235 Contributors Vitti Allender Cardiff Metropolitan University, Cardiff School of Sport and Health Sciences, Cardiff, UK Umit Altuntas Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey Rui Costa CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal Simon Dawson Cardiff Metropolitan University, Cardiff School of Health Sciences, Cardiff, UK Athanasia M. Goula Aristotle University of Thessaloniki, Department of Food Science and Technology, Thessaloniki, Greece Mine Gultekin-Ozguven Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey Harris N. Lazarides Aristotle University of Thessaloniki, Department of Food Science and Technology, Thessaloniki, Greece Louise Manning Harper Adams University, Newport, Shropshire, UK Anna McElhatton University of Malta, Faculty of Health Science, Msida, Malta Adelino M. Moreira dos Santos Coimbra Health School of the Polytechnic Institute, Coimbra, Portugal Yasmine Motarjemi Consultant, Rue de la Porcelaine, Nyon, Switzerland Luis Adriano Oliveira Mechanical Engineering Department, Faculty of Sciences and Technology of the University of Coimbra, Rua Luís Reis Santos, Coimbra, Portugal Beraat Ozcelik Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey ix
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