(2008), "Sustainable Food Production and Ethics", International Journal of Sustainability in Higher Education, Vol. 9 No. 2. https://doi.org/10.1108/ijshe.2008.24909bae.001Download as .RIS
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Copyright © 2008, Emerald Group Publishing Limited
Sustainable Food Production and Ethics
Article Type: Books and resources From: International Journal of Sustainability in Higher Education, Volume 9, Issue 2.
Edited by Werner Zollitsch, Christoph Winckler, Susanne Waiblinger and Alexander HaslbergerWageningen Academic PublishersWageningenThe Netherlands2007550 pp.ISBN-13-978-90-8686-046-3e59/US$79
Sustainability has become an issue widely debated in many countries. Given the central role of food supply and the emotional relationship that modern mankind still has to its food, sustainability is seen as a value which has to be maintained throughout food supply chains. The complexity of modern food systems invokes a variety of ethical implications which emerge from contrasts between ideals, perceptions and the conditions of technical processes within food systems, and the concerns connected to this.
This book covers a broad range of aspects within the general issue of sustainable food production and ethics. Linking different academic disciplines, topics range from reflections about the roots of sustainability and the development of concepts and approaches to globalisation and resilience of food systems as well as specific ethical aspects of organic farming and animal welfare. Modern technologies which are intensely advocated by certain stakeholder groups and their societal challenges are addressed, as are many other specific cases of food production and processing, consumer perception and marketing. A table of contents can be seen at: www.WageningenAcademic.com/eursafe2007