Introduction
Corporations carry the responsibility of ensuring their own profitability, the key to their survival. Yet they have widespread impacts on people that share the social space with them, people who are in turn instrumental to their profitability. The food sector, perhaps more than any other, brings into sharp focus the contradictions inherent in this setup. Food is a basic human need, critical for sustenance, health, and well-being. Innovation is at the heart of increasing yields, lowering production costs, and optimizing profit margins. Yet what if they come at the cost of lowered quality or safety of the food thus produced? Such dangers have led to increased awareness and a keener knowledge of food and nutrition issues among consumers, which in turn has put public pressure for greater transparency and accountability from the food sector.
Lawmakers have recognized the need...
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Godard, B., Aruldhas, J. (2013). Responsible Innovation in the Food Sector. In: Thompson, P., Kaplan, D. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-6167-4_174-3
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DOI: https://doi.org/10.1007/978-94-007-6167-4_174-3
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