UID:
kobvindex_HPB1043616186
Format:
1 online resource (537 pages)
ISBN:
9789086868698
,
908686869X
Content:
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 prof.
Note:
22. Toward the research and development of cultured meat for captive carnivorous animals.
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Intro; Table of contents; Acknowledgments; Reviewers; Foreword: an ethical focus on the role of professionals in the food chain; Keynote contributions; 1. Protecting society: the value of the professional regulatory model; S.A. May; 2. Beyond technocratic management in the food chain -- towards a new responsible professionalism in the Anthropocene; V. Blok; 3. Should we help wild animals suffering negative impacts from climate change?; C. Palmer; Section 1. Professional responsibility in the food chain; 4. Connecting parties for improving animal welfare in the food industry.
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M.R.E. Janssens1*, and, F. van Wesel25. Roles and responsibilities in transition? Farmers' ethics in the bio-economy; Z. Robaey*, L. Asveld, and, P. Osseweijer; 6. Linking professionals in the food chain: a modified ethical matrix to debate zootechnical interventions; H. Grimm1*, S. Fromwald2, and, S. Springer1; 7. Negotiating welfare in daily farm practice -- how employees on Danish farms perceive animal welfare; I. Anneberg1*, and, P. Sandøe2; 8. How to use theory to elucidate values rather than pigeonhole professionals in agriculture?; O. Shortall.
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9. Richard Haynes and the views of professionals in the animal welfare science communityJ. Deckers; 10. Modernising the Kenyan dairy sector?; C.J. Rademaker1*, S.J. Oosting2, and, H. Jochemsen1; Section 2. Sustainable food production; 11. On the ethics and sustainability of intensive veal production; S. Aerts1*, and, J. Dewulf2; 12. Organic animal production -- a tool for reducing antibiotic resistance?; S. Gunnarsson1*, and, A. Mie2; 13. Gene-edited organisms should be assessed for sustainability, ethics and societal impacts; A.I. Myhr1*, and, B.K. Myskja2.
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14. Representing non-human animals: committee composition and agendaM. Vinnari*, and, E. Vinnari; 15. The challenge of including biodiversity in certification standards of food supply chains; S. Stirn*, and, J. Oldeland; 16. Ranging in free-range laying hens: animal welfare and other considerations; J.-L. Rault; 17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs; N. Čobanović*, D. Vasilev, M. Dimitrijević, V. Teodorović, and, N. Karabasil; Section 3. Ethics of production and consumption.
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18. Animals as objects: defining what it means to 'professionally' treat animals in meat productionM.-T. Schlemmer*, H. Grimm, and, J. Benz-Schwarzburg; 19. Breeding Blues: an ethical evaluation of the plan to reduce calving difficulties in Danish Blue cattle; P. Sandøe*, L.F. Theut, and, M. Denwood; 20. Dual-purpose chickens as alternative to the culling of day-old chicks -- the ethical perspective; N. Brümmer*, I. Christoph-Schulz, and, A. Rovers; 21. On-farm slaughter -- ethical implications and prospects; J. Hultgren1*, C. Berg1, A.H. Karlsson1, K.J. Schiffer2, and, B. Algers1.
Additional Edition:
Print version: Springer, Svenja. Professionals in food chains. Wageningen : Wageningen Academic Publishers, ©2018 ISBN 9789086863211
Language:
English
URL:
https://doi.org/10.3920/978-90-8686-869-8
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