The theme of this book evolved from the idea of linking three concepts around food: traceability, ethics and informed choice. We believe that the current devel- ment and implementation of traceability in the agri-food sector offers an interesting way not only of handling food safety but also of addressing and communicating ethical issues arising from current food production practices. Practices in the agri-food sector worry food consumers (as we all are, since we need to eat and drink to stay alive). But how can consumers act upon their concerns? Paradoxically, although consumers are bombarded with information on food - from the media, the food industry, food authorities, NGOs and interest groups - details about how foods are actually produced is often hard to find. Much of the infor- tion available is superficial, conflicting or partial, and it is hard for consumers seeking to mak e informed food choices to know which information to trust. The consumers we interviewed for this project felt that information about food products was withheld and manipulated. Traceability, which provides a record of the history and journey of a given food, and which is increasingly used in the food sector for legal and commercial reasons, has the potential to communicate a more authentic picture of how food is produced.
Covers a topic that is currently high on the agenda of the food industry and policy makers
The first book to link traceability (which is proliferating in food chains) to the ethics of food production, hence ethical traceability
Uniquely, it approaches the subject from three angles:
- It looks at the philosophical underpinnings of food ethics
- It examines the role of traceability in contemporary food governance
- It investigates the practicalities of applying traceability to production ethics in three important food chains
Explores the possibilities for using ethical traceability to communicate with consumers, to help them make informed choices