9 found

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  1.  1
    Understanding Halal Food Market: Resolving Asymmetric Information.Glen Filson & Bamidele Adekunle - 2020 - Food Ethics 5 (1-2).
    People consume food not only to satisfy hunger but also for cultural, religious and social reasons. In Islam there is an emphasis on cleanliness in both spirit and food. Eating is perceived to be a form of worship. Halal is Islamic dietary law derived from the Quran and Hadith, the practices of the Prophet Mohammad, Ijma and Qiyas. Halal goes beyond religious obligation. It is part of the Islamic way of life which includes not only dietary requirements but also behaviour, (...)
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  2. Ready, Fire, Aim: The Underperformance of Current Food Access Efforts and “Food for Thought” Regarding Potential Solutions.Mark D. Fulford & Robert A. Coleman - 2020 - Food Ethics 5 (1-2).
    For more than 20 years, both here and abroad, significant efforts have been undertaken to provide equal access to nutritional food for all citizens. Yet, the numbers of under-nourished continue to rise, as do those afflicted with non-communicable diseases such as obesity, diabetes, hypertension, and heart disease. Clearly, current efforts are not working. Relying on the psychological phenomena of learned helplessness and fundamental attribution error, it is argued that certain individuals may not be willing, or able, to take actions that (...)
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  3.  2
    FoodSmart City Dublin: A Framework for Sustainable Seafood.Poul Holm & Cordula Scherer - 2020 - Food Ethics 5 (1-2).
    We propose the FoodSmart City framework as a transdisciplinary avenue to promote sustainable seafood consumption. We argue that a change in human seafood consumption towards eating at lower trophic levels may be helped by discovering forgotten cultural practices and tapping into locally-sourced marine resources. We set out a framework of knowledge exchange and production between academia, businesses, and civil society to promote and assist healthy and ecologically sustainable living using digital tools and intangible cultural heritage while engaging with innovative chefs (...)
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  4.  2
    Stockfish Production, Cultural and Culinary Values.Terje Inderhaug - 2020 - Food Ethics 5 (1-2).
    The article depicts the traditional fishing, the outdoor drying of Stockfish, and its cultural and culinary uses in a historic context and today. The fishing of the North East Arctic cod is a sustainable coastal fishery for millennia in the North of Norway, but climate change challenges the outdoor drying of stockfish. The article follows the stockfish history during the hanseatic office in Bergen until the present trade. The early commercial production of stockfish was due to urban expansion, fasting rules (...)
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  5.  2
    Lost in Translation? Multiple Discursive Strategies and the Interpretation of Sustainability in the Norwegian Salmon Farming Industry.Jessica Marks, Inger Elisabeth Måren, Heidi Wiig, Siri Granum Carson & Bernt Aarset - 2020 - Food Ethics 5 (1-2).
    The term ‘sustainability’ is vague and open to interpretation. In this paper we analyze how firms use the term in an effort to make the concept their own, and how it becomes a premise for further decisions, by applying a bottom-up approach focusing on the interpretation of ‘sustainability’ in the Norwegian salmon-farming industry. The study is based on a strategic selection of informants from the industry and the study design rests on: 1) identification of the main drivers of sustainability, and (...)
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  6. Governing the Transformation of Regional Food Systems: The Case of the Walloon Participatory Process.Agathe Osinski & Jonathan Peuch - 2020 - Food Ethics 5 (1-2).
    Food systems are made of a myriad of actors, visions and interests. Collaborative governance arrangement may foster their transformation towards greater sustainability when conventional means, such as state-oriented planning, technological developments or social innovations provide insufficient impetus. However, such arrangements may achieve transformative results only under certain conditions and in specific contexts. Despite an abundant literature on participatory schemes, the success for collaborative governance arrangements remains partially understood and deserves academic attention, in particular in the field of food systems reform. (...)
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  7.  1
    Guarantee of Harmful Gamma Radiation Absence as Part of the Consumer Information Rights: A Behavioural Experiment Under a Public Health Perspective.Arnau Rodríguez-Illamola - 2020 - Food Ethics 5 (1-2).
    Gamma radioactivity produced by human technology is the most dangerous industrial product to life. Two recent global catastrophic events in which nuclear plants were involved, separated only by 25 years, have confirmed that, independently of the usage of nuclear weapons, achieving the 100% of security in the nuclear energy management was and still is a complete unrealistic idea. Although the guarantee of offering information of food and drink products quality concerning the date of expiry or the ingredients content is nowadays (...)
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  8.  8
    Fish Welfare – Between Regulations, Scientific Facts and Human Perception.Carsten Schulz, Lina Weirup & Henrike Seibel - 2020 - Food Ethics 5 (1-2).
    Farming of fish and other aquatic species has increased in recent decades and never before have there been more controversial debates on animal welfare in fish husbandry. The practices used and associated welfare issues are becoming increasingly focused on by scientists, consumers and policy makers. International and national organisations have issued recommendations and guidelines concerning fish welfare but there is still a lot of information lacking. Due to § 2 of the German animal protection law, animals must be adequately nourished, (...)
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  9.  1
    To Buy or Not to Buy? The Moral Relevance of the Individual Demand in Everyday Purchase Situations.Rebecca Ullrich & Bernward Gesang - 2020 - Food Ethics 5 (1-2).
    The question of the moral relevance of the individual demand is fundamental to many purchase decisions of daily consumer life. Can a single purchase make a difference for the better or worse? Each individual consumer could argue that companies are unlikely to adjust their production due to one single item more or less being sold. He might therefore decide not to change his consumption behavior but instead to rely on the effort of others, a pattern commonly referred to as collective (...)
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