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Operationalizing ethics in food choice decisions

By D. H. Hepting, J. Jaffe, T. Maciag

Category Journal Articles

There is a large gap between attitude and action when it comes to consumer purchases of ethical food. Amongst the various aspects of this gap, this paper focuses on the difficulty in knowing enough about the various dimensions of food production, distribution and consumption to make an ethical food purchasing decision. There is neither one universal definition of ethical food. We suggest that it is possible to support consumers in operationalizing their own ethics of food with the use of appropriate information and communication technology. We consider eggs as an example because locally produced options are available to many people on every continent. We consider the dimensions upon which food ethics may be constructed, then discuss the information required to assess it and the tools that can support it. We then present an overview of opportunities for design of a new software tool. Finally, we offer some points for discussion and future work.

Date 2014
Publication Title Journal of Agricultural & Environmental Ethics
Volume 27
Issue 3
Pages 453-469
ISBN/ISSN 0893-4282
Publisher Springer
DOI 10.1007/s10806-013-9473-8
Language English
Author Address University of Regina, Regina, SK, S4S 0A2,
Additional Language English
Cite this work

Researchers should cite this work as follows:

  1. Agriculture
  2. Animal roles
  3. APEC countries
  4. Canada
  5. Commonwealth of Nations
  6. Computers
  7. Consumers
  8. Decision making
  9. Developed countries
  10. Documentation
  11. Economics
  12. Eggs
  13. Ethics
  14. Food economics
  15. Food purchasing
  16. Information
  17. OECD countries
  18. open access
  19. Psychiatry and psychology
  20. Social psychology and social anthropology
  21. technology
  22. Telecommunications
  23. United States of America
  1. open access