Practical Ethics for Food Professionals edited by J. Peter Clark & Christopher Ritson - Book review

Practical Ethics for Food Professionals

Ethics in Research, Education and the Workplace

Edited by: J. Peter Clark, Ph.D., Christopher Ritson, Ph.D.

Published: July 29, 2013
Format: Hardcover, 298 pages
ISBN-10: 0470673435
ISBN-13: 978-0470673430
Publisher: Wiley-Blackwell











"Ethical considerations are involved in every aspect of a food professional's education and career, but the subject is rarely taught explicitly", write Consultant to the Process Industries and Contributing Editor, Food Technology magazine, IFT, J. Peter Clark; and Emeritus Professor of Agricultural Marketing at the Centre for Rural Economy, School of Agriculture, Food and Rural Development, Newcastle University, UK, Christopher Ritson, editors of the very comprehensive and food strategy oriented book Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace. The editors provide a series of contributors by leading global experts on the guiding principles and ethics in the entire food industry, including a series of case studies demonstrating the various concepts in real world settings.

J. Peter Clark (photo left) and Christopher Ritson recognize that business and agricultural colleges have increased their emphasis on teaching ethics and values. These courses are helpful and effective for integrating ethical thinking into student thinking, and actions. In this volume, the editors address the necessity of transferring the food related values and ethics to professionals in all areas of the food industry.

The contributions present principles and components for the inclusion of ethics in all areas of food industry strategic planning and execution. This book bridges that knowledge gap between the classroom and the rest of the food industry by addressing the issues of ethics and values in a practical and systemic based format.

Christopher Ritson (photo left) and J. Peter Clark understand that values and ethics affect every aspect of the food industry, as well as every professional within the food system. As a result, the editors include articles written by authorities on marketing, resource use, the environment and sustainability, and the management and treatment of people working in all areas of the food industry. The editors selected contributions that consider the practical and real world application of the principles and ideas.

The editors developed an anthology with very wide ranging perspectives on ethics and values in the global food industry. The book is divided into four overarching sections to cover the complete gamut of concepts and opinion regarding food industry ethics and values. The four areas are as follows:

* Principles: Ethics from several viewpoints
* Issues in food industry ethics: Issues and practical applications
* Examples and case studies: Ethics and values in the real world
* Conclusion: Summary and synthesis of the various chapters and their concepts

For me, the power of the book is how J. Peter Clark and Christopher Ritson present a complete range of essays that cover the most important points of food industry values and ethics. The editors include contributors from all over the world, who bring varying viewpoints and perspectives to the subject matter. The first section of the book, on ethical principles, establishes the concept of ethics drawn from global, philosophical, and multi-disciplinary perspectives.

With those principles in place, the essays turn to the consideration of ethics and values in areas as diverse as publishing, food production and consumption, and the impact on people through every step of the industry. The next group of essays consists of case studies that illustrate the concepts and impact of ethical values and behavior in the workplace, research, education fair trade, technology, commodity speculation, and disastrous events. Overall, this is an excellent guide and textbook for teaching and incorporating values and ethics into every aspect of the food industry.

I highly recommend the groundbreaking and very approachable book Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace edited by J. Peter Clark and Christopher Ritson, to any academics, teachers, and students in any food related and agricultural program, business leaders in the food industry, primary agricultural producers, public policy makers, and activists seeking a clear and practical series of essays that offer a complete overview of values and ethics in the food industry. This book should be a must read for anyone making decisions within any part of the food industry.