عنوان

Professionals in food chains :

(Number (ISBN

908686869X

(Number (ISBN

9789086868698

Erroneous ISBN

9086863213

Erroneous ISBN

9789086863211

Title Proper

Professionals in food chains :

General Material Designation

[Book]

Other Title Information

EurSafe 2018, Vienna, Austria 13-16 June 2018 /

First Statement of Responsibility

edited by Svenja springer, Herwig Grimm.

Place of Publication, Distribution, etc.

Wageningen :

Name of Publisher, Distributor, etc.

Wageningen Academic Publishers,

Date of Publication, Distribution, etc.

2018.

Date of Publication, Distribution, etc.

©2018

Specific Material Designation and Extent of Item

1 online resource (535 pages) :

Other Physical Details

illustrations

Text of Note

Includes bibliographical references and index.

Text of Note

1. Protecting society: the value of the professional regulatory model -- 2. Beyond technocratic management in the food chain -- towards a new responsible professionalism in the Anthropocene -- 3. Should we help wild animals suffering negative impacts from climate change? -- Section 1. Professional responsibility in the food chain -- 4. Connecting parties for improving animal welfare in the food industry -- 5. Roles and responsibilities in transition? Farmers' ethics in the bio-economy -- 6. Linking professionals in the food chain: a modified ethical matrix to debate zootechnical interventions -- 7. Negotiating welfare in daily farm practice -- how employees on Danish farms perceive animal welfare -- 8. How to use theory to elucidate values rather than pigeonhole professionals in agriculture? -- 9. Richard Haynes and the views of professionals in the animal welfare science community -- 10. Modernising the Kenyan dairy sector? -- Section 2. Sustainable food production -- 11. On the ethics and sustainability of intensive veal production -- 12. Organic animal production -- a tool for reducing antibiotic resistance? -- 13. Gene-edited organisms should be assessed for sustainability, ethics and societal impacts -- 14. Representing non-human animals: committee composition and agenda -- ^15. The challenge of including biodiversity in certification standards of food supply chains -- 16. Ranging in free-range laying hens: animal welfare and other considerations -- 17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs -- Section 3. Ethics of production and consumption -- 18. Animals as objects: defining what it means to 'professionally' treat animals in meat production -- 19. Breeding Blues: an ethical evaluation of the plan to reduce calving difficulties in Danish Blue cattle -- 20. Dual-purpose chickens as alternative to the culling of day-old chicks -- the ethical perspective -- 21. On-farm slaughter -- ethical implications and prospects -- 22. Toward the research and development of cultured meat for captive carnivorous animals -- 23. Don't be cruel: the significance of cruelty in the current meat-debate -- 24. Understanding food markets and their dynamics of exchange -- 25. Exploring young students attitudes towards a sustainable consumption behaviour -- 26. Ethical aspects of the utilization of wild game meat -- Section 4. Food ethics -- 27. Questioning long-term global food futures studies: a systematic, empirical, and normative approach -- 28. Four sociotechnical imaginaries for future food systems -- 29. Ethical perspectives on molecular gastronomy: food for tomorrow or just a food fad? -- 30. Identity or solidarity food -- ex-ante responsibility as a fair culture approach -- ^Section 5. Food politics: policy and legislation -- 31. EU Welfare States, food poverty and current food waste policy: reproducing old, inefficient models? -- 32. How should people eat according to the United Nations' 2030 Agenda for Sustainable Development? -- 33. Sustainability, ethics, and politics: NGOs' advocacy discourses on anti-GM food -- 34. Technology neutrality and regulation of agricultural biotechnology -- 35. The single story about the foodbank -- 36. Things, patents, and genetically modified animals -- Section 6. Veterinary ethics: methods, concepts and theory -- 37. The recognition of animals as patients -- the frames of veterinary medicine -- 38. Considering animal patients as subjects? -- 39. Handle with care: an alternative view on livestock medicine -- 40. Being a veterinary patient and moral status: a disentanglement of two normative dimensions -- 41. Manifold health: the need to specify One Health and the importance of cooperation in (bio)ethics -- 42. Entangled health -- reconsidering zoonosis and epidemics in veterinary ethics -- Section 7. Veterinary ethics: in practice -- 43. Veterinary responsibilities within the One Health framework -- 44. The role of Canadian veterinarians in improving calf welfare -- 45. The vet in the lab: exploring the position of animal professionals in non-therapeutic roles -- 46. Antimicrobial resistance and companion animal medicine: examining constructions of responsibility -- ^47. What challenges is the veterinary profession facing -- an analysis of complaints against veterinarians in Portugal -- 48. Clinical ethics support services in veterinary practice -- Section 8. Veterinary ethics: in teaching -- 49. Log-in for VEthics -- applying e-learning in veterinary ethics -- 50. Filling the gap: teaching human-animal studies in European vet departments -- Section 9. Media, transparency and trust -- 51. Tracing trust -- on tracking technologies and consumer trust in food production -- 52. Achieving effective animal protection under the threat of 'Ag-gag' laws -- 53. The GMO debate reloaded -- a survey on genome editing in agriculture -- 54. Public opinion on dogs as a first step for solving dog welfare problems -- 55. Portraying animals to children: the potential, role, and responsibility of picture books -- Section 10. Animal ethics -- 56. Personalism as a ground for moderate anthropocentrism -- 57. Objectification and its relation to Kant's moral philosophy -- 58. Legal protection of animal intrinsic value -- mere words? -- 59. Why insect sentience might not matter very much -- 60. Animal protection vs species conservation: can the relational approach solve the conundrum? -- 61. Ethical dilemmas of fertility control in wildlife -- the case of white-tailed deer -- 62. The black box of rodents perceived as pests: on inconsistencies, lack of knowledge and a moral mirror -- ^Section 11. Animal research -- 63. Prosocial animals showing human morality -- on normative concepts in natural scientific studies -- 64. The logic, methodological and practical flaws of the harm-benefit-analysis in Directive 2010/63/EU -- 65. Raising the stakes in the stakeholder theory: should animals be considered stakeholders by businesses that affect them? -- Section 12. Biotechnology -- 66. The ethical dilemma with governing CRISP/Cas genome editing -- 67. Could crispy crickets be CRISPR-Cas9 crickets -- ethical aspects of using new breeding technologies in intensive insect-production -- 68. Potato crisps from CRISPR-Cas9 modification -- aspects of autonomy and fairness -- Section 13. Aquaculture -- 69. Aspects of animal welfare in fish husbandry -- 70. Recirculation aquaculture systems: sustainable innovations in organic food production? -- 71. 'As close as possible to nature': possibilities and constraints for organic aquaculture systems -- Section 14. Water ethics -- 72. Water ethics -- lessons from post-normal science.

0

Text of Note

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.

Title

Professionals in food chains.

International Standard Book Number

9789086863211

Animal welfare-- Moral and ethical aspects.

Food industry and trade-- Moral and ethical aspects.

Food supply-- Moral and ethical aspects.

Veterinary medicine-- Moral and ethical aspects.

Animal welfare-- Moral and ethical aspects.

BUSINESS & ECONOMICS-- Business Ethics.

Food industry and trade-- Moral and ethical aspects.

Food supply-- Moral and ethical aspects.

Veterinary medicine-- Moral and ethical aspects.

BUS-- 008000

JFCV

JFMG

SOC-- 055000

Number

Edition

Class number

Grimm, Herwig

Springer, Svenja

European Society for Agricultural and Food Ethics., Congress(15th :2018 :, Vienna, Austria)

Date of Transaction

20200823213950.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y