...When it comes to food ethics I would have to say that wasting good food is probably at the top or near the top of the list. Pojman says it the best by stating that if there were ten children at the table the healthiest eat the best, but throw away most of their food. Two of the children get enough food in order to get by. The next three just manage to avoid hunger pains by eating rice and bread. The other two are unable to get enough food to survive and eventually die of hunger related diseases (Pojman & Pojman, 2012). This is something that hits home for me. I have children that will throw away good food and not think twice about it. They are young children that do not yet understand the concept that other kids in other places of the world...
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...Ethics and the Food Industry By: Diana Rhyne and John Hanley In early 2009, Peanut Corp. of America was discovered to have allowed Salmonella tainted peanuts to be distributed across the United States causing an outbreak that resulted illnesses in 714 people across 46 states with nine resulting in deaths ("Department of Health and Human Services; Centers for Disease Control and Prevention", 2009). In this paper, we will explore the concept of corporate social responsibility and some of the current ethical dilemmas many corporations in the food industry face today. We will further discuss the many arguments (in favor of and in opposition to) these ethical dilemmas, or why these issues pose an ethical dilemma. Finally, we will examine the consequences of unethical behavior in the food industry and how consumer demand/behavior affects corporate decision-making. In the food industry, a corporation’s actions/inactions are often far reaching. Corporate Social Responsibility (CSR) is not a new concept. The idea that a business (or business person) should behave in an ethical and socially responsible manner has roots in Biblical times with the advent of usury laws. During the 1700s, Benjamin Franklin was an early advocate for business ethics, going so far as to form a club for young businessmen, tradesmen, and merchants to come together to discuss business philosophies and further their careers (Finamore, 2005: 35-38). CSR is generally based on the idea that companies...
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...Ethical Food Labeling and Packaging After seeing the ad on television or in the weekly grocer flyer, seeing the actual labeling on a product is what consumers have to make informed choices. What started out to be another form of advertising and last attempt to sell a product, food packaging and labeling has been regulated through the FDA and FD&C to require certain information. It was declared to be the policy of the Congress to assist consumers and manufacturers in reaching these goals in the marketing of consumer goods (Regulatory). Beyond giving the name of the food, net quantity of contents, name and address of manufacturer, statement of ingredients and nutrition information, a product can still be misleading beyond the principal display panels. Accurate and legally complete labels make sense from the standpoints of both ethics and good business (Scott par. 1). Consumers depend on product labels every day to make informed decisions when buying products and those misleading and deceptive labels make it much more difficult to make good purchasing decisions. Proper labeling to provide the consumer with useful, factual information was the rationale for the original FDCA misbranding provisions, and that motivation has not changed in more than half a century (Committee). Label information can be used to mislead the consumer by providing untrue information or to exaggerate their products’ features. As an example, nutrient information claiming “low fat”, “100% natural”...
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...Works Cited Amer, Suzie. "Here comes trouble." Restaurant Business 101.10 (2002): 14-16, 18, 23-8, 30, 32. Business Full Text. Web. 22 May 2010. Calkins, Martin. "How Casuistry and Virtue Ethics Might Break the Ideological Stalemate Troubling Agricultural Biotechnology." Business Ethics Quarterly 12.3 (2002): 305-30. Business Full Text. Web. 22 May 2010. Cebrzynski, Gregg. "Improving food safety by increasing inspector ranks needs to be a top priority for the USDA." Nation's Restaurant News 42.13 (2008): 23. Business Full Text. Web. 22 May 2010. Elan, Elissa. "Industry's beef with meat recall centers on USDA inability to enforce regulations." Nation's Restaurant News 42.10 (2008): 4, 67. Business Full Text. Web. 22 May 2010. Finamore, Catherine. "Common Good, Common Sense." The Internal Auditor 62.4 (2005): 35-8. Business Full Text. Web. 22 May 2010. Fishman, Charles. "The Anarchist's Cookbook." Fast Company July 2004: 70-8. Business Full Text. Web. 22 May 2010. Garber, Amy. "McD seeks less cruel way to kill chickens." Nation's Restaurant News 39.4 (2005): 1, 43. Business Full Text. Web. 22 May 2010. "Genetically Modified Foods and Organisms ." Human Genome Project Information. genomics.energy.gov, 05 Nov 2008. Web. 25 Jun 2010. <http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml>. “Investigation Update: Outbreak of Salmonella Typhimurium Infections, 2008–2009." Department of Health and Human Services; Centers for Disease Control...
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...Ethics is a set of moral principles. Principles that people tend to follow on an everyday basis, determining right from wrong. Research ethics is a system that incorporates ethical principles into research practice. Research ethics has three objectives, the first objective is to protect human and animal participants, the second objective is to make sure the research interests the people (individuals, groups and or society) and the third objective is to analyze particular research exercises and ventures for their moral soundness, taking a gander at issues, for example, the administration of hazard, assurance of classification and the procedure of educated assent. Generally, research ethics has customarily centered around issues in biomedical...
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...Food Science and the Ethics of Botulinum Toxin A In today’s youth obsessed culture, millions of men and women are turning to the needle to try and cheat aging—in fact, some people are even hosting Botox parties, wherein several men and women gather for cocktails and “wrinkle-banishing” injections (Neer, 2001). Despite its recent popularity, very few people know that Botox has its origins in food science and medicine. Review of Literature Botox is a trade name for botulinum toxin A, a neurotoxin produced by the bacterium Clostridium Botulinum (Neer, 2001). Botulinum toxin has been used for medical purposes for over fifty years, but it was not until 2002 when the FDA approved the use of Botox in cosmetic procedures that its use became widespread. Botox was initially used to treat strabismus (lazy eye), blepharospasm (involuntary and uncontrolled eye movements) and cervical dystonia (wry neck). Since its FDA approval in 2002, Botox has been used successfully in over eleven million patients (Schlessinger, n.d.) Botox treatment takes approximately ten minutes to perform and it involves injecting tiny quantities of botulinum toxin A directly into the problem muscles. Because the toxin is injected directly into a certain muscle or muscle group, there is very little risk of it spreading to other areas of the body. The procedure does not require anaesthesia, as discomfort is usually minimal and brief (Brannon, 2008; Neer, 2001). Botox works by blocking the acetylcholine receptors...
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...“…if someone’s going to use my name, charge their customers extra money because of my name, and then pocket the money? It’s fraud.” This quote comes from Troy Johnson’s article Farm to Fable where he interviewed an organic farmer named Tom Chino of Chino farms. This shows how the farmers are affected by restaurants benefitting from their name without actually using their products. Having too many greenhouse gases in our atmosphere is creating a much warmer earth and making it easier for glaciers to melt. So, lessening the gases that we give off as a nation is very important so that Earth stays healthy. One way that our nation could start with is by changing the way we produce food products. Food production in the United States needs to be revamped...
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...of farming and agriculture. Humans were barely learning the basics in food preservation, as their ancestors had previously relied on hunting and gathering to obtain food. In Sean Hammond's article, he talks about how in the past, the lack of food preservation to transport food for long distances caused serious health issues to people. Some of the issues mentioned in the article include, "…bacteria and fungi rapidly colonize, increase in population, and produce toxic and distasteful chemicals" (Hammond). Soon enough, technological advances brought forth industrial food supplies that transported food all over the place. Because this was so new to people, no one bothered to take into account...
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...ETH/316: Ethics and Social Responsibility University of Phoenix Cross-Cultural Perspectives Cross-Cultural Perspectives 2 McDonald’s is the largest fast food chain restaurant in the world. Ray Kroc founded the franchise in 1955 in California. McDonald’s server millions of customers daily. The company pride itself on their tasty hamburgers and delicious french-fries. McDonald’s is also known for its quick service and its drive through. The company went from one restaurant location, to locations in different states, to a global corporation. McDonald’s continue to thrive on providing meals at a low cost to customers. McDonald’s have more than 30,000 restaurant locations in more than 100 countries around the world. McDonald’s makes billions of dollars each year but they still issues in the global sector (McDonald’s, 2011). McDonald’s established their first restaurant in Japan in 1971 (McDonald’s, 2011). This establishment brought about some issues because of the cultural differences. Some of the issues are food preparation, food organization, and food delivery. Even though McDonald’s way of doing business contradicted with the Japanese ethics, and traditions, through compromise, and social responsibility they have managed to minimized there differences. Besides McDonald’s other businesses have expanded globally such as auto companies like Ford Motor Company. However, their approach was different in comparison to McDonald’s. McDonald’s Cultural Issues in Japan: Food organization...
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...18.0 Bioethical Issues 18.1 Biotech & Human Health MULTIPLE CHOICE 1. Who was the physician who created the oath that is taken by all doctors? |a. |Socrates | |b. |Hippocrates | |c. |Galileo | |d. |Reed | 2. It looks promising that stem cell research will provide a cure for what disease? |a. |Diabetes | |b. |Parkinson’s | |c. |Lung cancer | |d. |Both a and b | 3. What is one of the greatest ethical questions in biotechnology? |a. |When does life begin? | |b. |When does life end? | |c. |Should sex changes be allowed? | |d. |Is it moral to transplant organs? | 4. Which president halted further stem cell research from human embryos? |a. |Ronald Reagan | |b. |Jimmy Carter | |c. |Bill Clinton | |d. |George W. Bush | 5. Injuries to the nervous system are difficult to treat...
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...pace, different from standard weekend establishments. As the entertainment side starts to grow, we would slowly start to expand the growth of the menu by introducing certain items on the respected entertainment night. Depending on the response from the patrons of the menu items, this will determine what we should be adding or what will not. When we conclude the research with menu items that work, we would then make the move toward a daytime set up with lunch menu items. The lunch introduction would give the restaurant an over all well rounded look with day and evening service. This is a great business because there are no surprises with profitability. The profitability of the restaurant is determined by evaluating the intake at the door, the food and beverages on a daily basis. The profit from the restaurant is determined after one has come even with his or her initial investment of advertisement, employee's salaries, and product profitability. To keep the profit and profitability flowing we must be mindful of supply and demand. If we notice that a particular night is not working we would have to re-evaluate either the entertainment or the night it falls on. If we notice a menu item is not selling, we would need to re-evaluate the item to see if either the taste or the...
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...Assignment #2: Chama Gaucha Brazilian Steakhouse Student name. Strayer University BUS 100 – BUSINESS Dr. Latasha Bennett March 16, 2014 1. All Chama gaucha Brazilin Steakhouse staff should follow the Work Ethics code. a. Environmental Care in Chama Chaucha: the have to maintain a clean food preparation, all the equipment and utensils, premises and environment for the purpose of the fellow workers and customer’s health and to care towards the environment sanitation. b. Quality & Food Safety in Chama Gaucha: All Chama Gaucha Staff should provide services diligently according to the rules and food preparation procedure of Chama Gaucha Brazilian Steakhouse. All the food term used inside this guideline is to inclusive a raw of food material and beverages items. c. Professionalism at Chama Gaucha: Any new employees that want to work at chama gaucha need to increase the knowledge, have skills to take of the customers and competencies in the operation of the restaurant. d. Honesty at Chama Gaucha: to implement honest on a restaurant services under any circumstances, from the interaction with all the customers, toward the preparation of the food. 2. Explain the key steps that the company should take to ensure that employees follow the code of conduct: e. Before you start working on Chama Gaucha Brazilian Steakhouse you have to go Chama Gaucha Brazilian Steakhouse Training Center so you can get the most professional training that we...
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...After difficulties and hardships, only a person’s true character remains. In Cormac McCarthy’s post-apocalyptic novel The Road, the father and son balance between their earnest scavenge for food and a dying code of human ethics. Taking place in world with no resources remaining, the types of meals throughout the novel symbolizes the survivors’ changing, or persisting, values and integrity. Throughout their journey, the father and son’s shared meals offers insight into the old world’s enduring morals. When the pair share “hard and brown and shriveled” apples found in a barn, the relic from the past suggests that, perhaps, goodness still exists (121). The ancient apples, a symbol of knowledge and temptation, implies how wisdom about teaching...
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...Cross-Cultural Perspectives McDonald’s is the largest fast food chain restaurant in the world. Ray Kroc founded the franchise in 1955 in California. The company pride itself on their tasty hamburgers and delicious french-fries. McDonald’s is also known for its quick service and its drive through. The company went from one restaurant location, to locations in different states, to a global corporation. McDonald’s continue to thrive on providing meals at a low-cost to customers. McDonald’s have more than 30,000 restaurant locations in more than 100 countries around the world. McDonald’s makes billions of dollars each year but they still issues in the global sector (McDonald’s, 2011). McDonald’s established their first restaurant in Japan in 1971 (McDonald’s, 2011). This establishment brought about some issues because of the cultural differences. Some of the issues are food preparation, food organization, and food delivery. Even though McDonald’s way of doing business contradicted with the Japanese ethics, and traditions, through compromise, and social responsibility they have managed to minimize their differences. Besides McDonald’s other businesses have expanded globally such as, auto companies like Ford Motor Company. However, their approach was different in comparison to McDonald’s. McDonald’s Cultural Issues in Japan: Food organization The Japanese are known for preparing home cooked meals. Besides home cooked food preparation, the way it is design is also very important...
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...Ana English 1301 Tuesday – Thursday 5:30 – 7:00 As I walk through the supermarket, my mind wonders back to two of the most interesting stories that I have read in my lifetime. “An Ethic of Eating” by Michael Pollan and “Home Cooking” by Barbara Kingsolver, both very different aspects, but the very same subject. Food, were it comes from and how it’s changed over time. In “An Ethic of Eating” Michael Pollan says “don’t eat anything your great grandmother wouldn’t recognize as food”, because we live in a time were “food” simply just isn’t food anymore. As I’m walking through the aisles I try to find the healthiest food for my family, and I’m fooled box after box as I read, “healthy” “nutritious” and I ask myself “is it really?” After so much uncertainty I walk over to my favorite aisle and have no problem picking up the frozen microwavable food or my favorite pastries. And my mind wonders back to the time when I was younger and I would travel to Mexico and all of the food had a different taste. Everything was much more fulfilling, and delicious. So I decide to go to a local home grown produce market and see prices like $6.99/lb. and 4.99/lb. and realize that it’s easier and cheaper to drive to the corner fast food restaurant and get 3 meals drinks included and maybe a snack for the same amount as a pound of organically grown apples. And I don’t have to slave over a hot stove we eat, we’re done, throw it away and lets go. And we forget about the true joy of having, and...
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