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Ethical Issues in the Food Supply Chain

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Food Ethics Education

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 13))

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Abstract

The objective of this chapter is to provide an overview of the most prominent ethical issues in the food industry. Persistent criticism regarding some of the food industry’s practices has led to governmental regulation and the creation of alternatives such as the organic food market.

The first part of the chapter focuses on production-related ethical issues (working conditions, environmental effects, and engineering food), while the second part of the chapter elaborates on consumption-related ethical issues (advertising, pricing, labeling, and obesity).

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Authors and Affiliations

  1. Robins School of Business, University of Richmond, Richmond, VA, USA

    Judith Schrempf-Stirling

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  1. Judith Schrempf-Stirling
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Correspondence to Judith Schrempf-Stirling .

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Editors and Affiliations

  1. CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Coimbra, Portugal

    Rui Costa

  2. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

    Paola Pittia

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Schrempf-Stirling, J. (2018). Ethical Issues in the Food Supply Chain. In: Costa, R., Pittia, P. (eds) Food Ethics Education. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 13. Springer, Cham. https://doi.org/10.1007/978-3-319-64738-8_5

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