Food Ethics: A Critique of Some Islamic Perspectives on Genetically Modified Food

al-Attar, Mariam

doi:10.1111/zygo.12328

Cited by 7 publications

(3 citation statements)

References 30 publications

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“…Can there be a varied interpretations of these issues in other international contexts that are non-US and non-Europe centric, regions that are the source of majority of academic research? Cultural and social influences can present dilemmas in ethical deliberations and have been noted in the literature in context of food ethics (Al‐Attar, 2017). The central interest in these discussions is whether there needs to be clearly defined “absolute” global guidelines for food ethics and foodservice ethics or whether these guidelines reflect the relative social and cultural realities (Tangwa, 2004).…”

Section: Future Research Implicationsmentioning

confidence: 99%

Principles of foodservice ethics: a general review

Sharma

Jolly

Chiles

et al. 2021

IJCHM

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Purpose Moral aspects of food are gaining increased attention from scholars due to growing complexity of the food system. The foodservice system is a complex arrangement of stakeholders, yet has not benefited from similar scholarly attention on the moral facets. This gap is of significance given that the foodservice system has increased in importance with the larger proportion of food consumed in foodservice environments. This paper aims to focus on the foodservice system with the goal of applying moral perspectives associated with the theoretical discussion on the principles of food ethics. Design/methodology/approach Food ethics is described within the theoretical framework of three principles, namely, autonomy, justice and well-being. These ethical principles are reviewed in context of the foodservice system comprised of food distribution (supply chains), preparation (foodservice establishments) and consumption (consumer demand). The review also includes international perspectives on foodservice system ethics to assess relativism (versus universalism) of moral issues. Findings As the foodservice system increases in complexity, greater discussion is needed on the ethics of this system. This study observes that ignoring ethical principles can negatively impact the ability of consumers, businesses and communities to make informed choices, and on their well-being. Alternatively, a focus on understanding the role of food ethics can provide an anchor for research, practice and policy development to strengthen the foodservice system. While these moral principles are universal truths, they will require relative introspection globally, based on local experiences. Originality/value This paper presents a moral principle-based description of food ethics that incorporates the various components of the expanding foodservice system.

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Section: Future Research Implicationsmentioning

confidence: 99%

Principles of foodservice ethics: a general review

Sharma

Jolly

Chiles

et al. 2021

IJCHM

View full text Add to dashboard Cite

show abstract

“…A particular religion can be the point of departure, its theological resources being drawn upon for the perspective it offers on scientific understandings of the world or on moral issues due to medicine and technology. We have in recent years published various articles on Islamic bioethics (e.g., Ghaly 2013, and further articles in the same issue, as well as Al‐Attar ). A tradition can be also the object of study, as ideas and practices have been shaped by science and technology as well as by other historical circumstances.…”

Section: Religions and Naturalismmentioning

confidence: 99%

FOCUS AND FLEXIBILITY: ZYGON'S PROFILE AND PRACTICE

Drees

2018

Zygon

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“…In 2018, Turkey imported a total of 1.4 million head of cattle, which was 63 percent higher than in 2017. Turkey also imported live cattle to address the needs during Eid al Adha for sacrifice rituals in2010, 2017(USDA 2019). sustainable halal?…”

mentioning

confidence: 99%

Sustainable Halal? The Intersection of Halal, Organic and Genetically Engineered Food in Turkey

Atalan-Helicke

2020

Sociol. Islam

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Despite standardization initiatives among states, businesses and non-profit agencies, the understanding and practice of halal requirements vary. This fragmentation of halal certification is particularly significant in terms of genetically engineered food. Studies in both global North and South show that women consumers are more concerned about food choices. This paper examines the convergence of halal and organic through genetically engineered food with recourse to women consumers’ definitions of ‘wholesome food’ in Turkey. Using data from a total 13 focus groups carried in the cities of Ankara and Konya in the summer of 2015, and in the cities of Ankara and Balikesir in the summer of 2019, the paper examines the concerns of women consumers about food in a Muslim majority country fully integrated into globalized markets. It also questions how women consumers negotiate their food choices particularly in relation to genetically engineered food, halal and organic food. The paper argues that both secular and devout Muslim women consumers as mothers have growing concerns in feeding their family with clean and healthy food. However, halal certified food does not address their expectations about ‘wholesome food’. The discussions about the convergence of halal, organic and genetically engineered food highlight the tensions in the alternative food movement about what clean and good food look like.

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Food Ethics: A Critique of Some Islamic Perspectives on Genetically Modified Food

Cited by 7 publications

References 30 publications

Principles of foodservice ethics: a general review

Principles of foodservice ethics: a general review

FOCUS AND FLEXIBILITY: ZYGON'S PROFILE AND PRACTICE

Sustainable Halal? The Intersection of Halal, Organic and Genetically Engineered Food in Turkey

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