4738: Social and Ethical Aspects [of Organic Food Provisioning]

Torjusen, Hanne; Kjærnes, Unni and O'Doherty Jensen, Katherine (2005) Social and Ethical Aspects [of Organic Food Provisioning]. Working Paper, National Institute for Consumer Research (SIFO), Norway, & Dept. of Human Nutrition, KVL, Denmark.^**

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Summary

This paper indicates the character of social and ethical concerns of consumers with respect to the production, distribution and marketing of organic food, discusses the extent to which these concerns can be addressed within the framework of risk analysis with reference to 'Critical Control Points'(CCPs), and presents examples of control measures with regard to particular risks. Four types of marketing risk, as seen from the standpoint of suppliers, are distinguished. It is shown that risks arising from the fact that some suppliers fail to live up to existing standards can be addressed within a CCP framework, providing particular conditions (regarding, for example, traceability) are met. Other kinds of risk, however, call for the introduction of quite different measures that cannot be successfully addressed by introducing controls at specific critical points of production and distribution.

Document Language:	English
Keywords:	Consumers, consumer ethics, risk analysis, 'Critical Control Points', food quality, food safety
Subject Areas:	Values, standards and certification > Consumer issues
Research affiliation:	Denmark > DARCOF II (2000-2005) > III.8 (DISTRUSTING) Distribution channels for organic foods and consumer trust Norway > SIFO - National Institute for Consumer Research Denmark > KVL - The Royal Veterinary and Agricultural University European Union > Organic HACCP
Funding Part:	5-25%
Orgprints ID Number:	4738
Contact:	O'Doherty Jensen, Associate Professor Katherine
Deposited On:	03 May 2005
EPrint Type:	Working paper
Published?:	Unpublished
Peer Review Status:	Not peer-reviewed
Additional Publishing Information:	This paper is a draft of Chapter 9 to appear in: L. Lück & K. Brandt (eds.) Organic Food Production: Safety and Quality Assurance, which will according to plan be published by Blackwell, Oxford, in the course of 2005.

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