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- W4307457896 abstract "Ethics is the philosophy of doing the right thing – morally. And it is an important discipline in the food sector which may cause multiple societal and environmental challenges in relation to food and food production. Dealing with these challenges may affect important values for stakeholders of the food industry, such as autonomy, animal welfare, transparency, social justice (equality), health (food safety) and environmental prosperity. This leads to ethical dilemmas when possible decisions lead to opposing – and mutually exclusive – ethical solutions. To deal with such dilemmas we need to understand how people take ethical decisions, and how normative theories can help justify these decisions. For instance, consumers may want to balance different values when they decide on what food they purchase and may want to see such moral considerations reflected in the strategies of the food business; business leaders may want to reconcile profits or societal and ecological values in their business strategies; governmental institutions may want to adopt balanced food policies respecting these involved values; and non-governmental organisations may want to address ethical issues in the food sector that may not be fully recognised by other stakeholders. The aim of this chapter is to offer the reader an introduction to the most important theories in applied food ethics, with a focus on ethical decision-making. To this end, we will explore contemporary issues in food ethics, discuss the basics of empirical and normative ethics, introduce business ethics, and then conclude with some expectations for the near future." @default.
- W4307457896 created "2022-11-01" @default.
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- W4307457896 date "2022-10-28" @default.
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- W4307457896 title "3. Food ethics" @default.
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- W4307457896 doi "https://doi.org/10.3920/978-90-8686-933-6_3" @default.
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