Professionals in food chains
Within the public debate surrounding food, people often contend that the key to meeting current challenges is changing consumer behaviour. Professionals and practitioners such as farmers, retailers, veterinarians, or researchers only occupy the limelight during media coverage of so-called ‘food scandals’. If we are to better understand and negotiate current and future problems in the food supply chain, it will be essential to pay more attention to the role and position of professionals involved. ‘Professionals in food chains’ addresses questions as: What are the main ethical challenges for professionals in the food supply chain? Who within this complex field holds responsibility for what? What does it mean for the food-related professions to operate in an atmosphere of immense social tension and high expectations? Which virtues are required to do a ‘good’ job? In brief: What can be said about the roles, responsibilities, and ethics of professionals across this dynamic field? This book brings together work by scholars from a wide range of disciplines, addressing a broad spectrum of topics pertaining to professionals in the food supply chain. Topics covered include general issues on professional roles and responsibility, sustainable food supply chains, novel approaches in food production systems, current food politics, the ethics of consumption, veterinary ethics, pedagogical/educational and research ethics, as well as aquacultural, agricultural, animal, and food ethics.
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Section 2 Sustainable food production
Section 3 Ethics of production and consumption
Section 4 Food ethics
policy and legislation
methods concepts and theory
Section 9 Media transparency and trust
Section 10 Animal ethics
Section 11 Animal research
Section 12 Biotechnology
Section 13 Aquaculture
Section 14 Water ethics
Accessed according agriculture analysis animal welfare applied approach argue aspects assessment Available behaviour benefits breeding challenges choice communication concept concerns considered consumers consumption context culture dairy debate decision discussion disease economic effects environment environmental et al ethical example experience farmers farming fish further future global human impact important increasing indicators individual industry insects interests involved issues Journal killing knowledge labelling living means meat medicine methods milk moral nature normative organic patient person perspective pigs positive possible potential practice present Press problems production professional protection question reasons References regarding regulation relevant requires respect responsibility risk role Science situation slaughter social society species stakeholders status suffering sustainable theory treatment understanding University veterinary wild