“Ethical practices, once a traditional component of basic education and daily living, appear to have too often slipped from our culture. The authors provide a practical guide for applying ethical principles to the global food production and processing industry while anchoring doing the “right” or “ethically best” thing to the foundations of Western philosophy. The volume leads the reader to conclude that application of practical ethics to each link of the commercial food chain would greatly benefit all, from the producer to the consumer.”  (Journal of Aquatic Food Product Technology, 22 April 2014) “I highly recommend the groundbreaking and very approachable book Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace edited by J. Peter Clark and Christopher Ritson, to any academics, teachers, and students in any food related and agricultural program, business leaders in the food industry, primary agricultural producers, public policy makers, and activists seeking a clear and practical series of essays that offer a complete overview of values and ethics in the food industry. This book should be a must read for anyone making decisions within any part of the food industry.”  (Blog Business World, 27 July 2013)