Encyclopedia of Food and Agricultural Ethics

Living Edition
| Editors: David M. Kaplan

Informed Food Choice

  • Christian Coff
Living reference work entry
DOI: https://doi.org/10.1007/978-94-007-6167-4_246-1

Introduction

An informed food choice is an informed choice made about food consumption. It is a choice that is not made blindly. It is an enlightened choice made by the individual based on information, which has been obtained by the consumer.

When consumers make choices about buying something or not, or choose between different foodstuffs, information is believed to give clarity to the options. The aim of disclosing information is to increase the transparency of the food market, which is believed to enable consumers to judge, compare, and choose foodstuffs according to the values and preferences they find relevant.

Informed food choice is an ethical concept based mainly on two ethical principles: autonomy and integrity. The idea of autonomy emphasizes the consumers’ rights to noninterference and self-governance. Informed food choice is a concept that relates to and to some extent is based on the ideas of informed consent and voluntary consent to be found within medical ethics. Common...

Keywords

Food Consumption Food Choice Ethical Consumption Food Literacy Food Consumer 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access.

References

  1. Baudrillard, J. (1998). The consumer society (Original 1970). London: Sage.Google Scholar
  2. Beauchamp, T. L. (2010). Autonomy and consent. In A. Wertheimer & F. Miller (Eds.), The ethics of consent. Theory and practice. Oxford: Oxford University Press.Google Scholar
  3. Beekman, V., et al. (2008). Communicating ethical traceability. In C. Coff, D. Barling, M. Korthals, & T. Nielsen (Eds.), Ethical traceability and communicating food. New York: Springer.Google Scholar
  4. Berg, L., & Gornitzka, Å. (2011). The consumer attention deficit syndrome: Consumer choices in complex markets. Acta Sociologica, 55(2), 159–178.CrossRefGoogle Scholar
  5. Coff, C. (2006). The taste for ethics. Dordrecht: Springer.Google Scholar
  6. Coff, C. (2013). A semiotic approach to food and ethics in everyday life. Journal of Agricultural and Environmental Ethics, 26, 813–825.CrossRefGoogle Scholar
  7. Coff, C., Korthals, M., & Barling, D. (2008). Ethical traceability and informed food choice. In C. Coff, D. Barling, M. Korthals, & T. Nielsen (Eds.), Ethical traceability and communicating food. New York: Springer.CrossRefGoogle Scholar
  8. Frewer, L. J., et al. (2002). Public preferences for informed choice under conditions of risk uncertainty. Public Understanding of Science, 11, 363–272.CrossRefGoogle Scholar
  9. Hausman, A. (2012). Hedonistic rationality: Healthy food consumption choice using muddling-through. Journal of Business Research, 65, 794–801.CrossRefGoogle Scholar
  10. HM Government. (2004). Choosing health: Making healthier choices easier. London: HM Government.Google Scholar
  11. Klompenhouwer, T., & van den Belt, H. (2003). Regulating functional food in the European Union: Informed choice versus consumer protection. Journal of Agricultural and Environmental Ethics, 16, 545–556.CrossRefGoogle Scholar
  12. Korthals, M. (2004). Before dinner. Philosophy and ethics of food. Dordrecht: Springer.Google Scholar
  13. O’Neill, O. (2002). Autonomy and trust in bioethics. Cambridge: Cambridge University Press.CrossRefGoogle Scholar
  14. Rendtorff, J. D., & Kemp, P. (2000). Basic ethical principles in European bioethics and biolaw. Barcelona: Centre for Ethics and Law, Copenhagen and Institut Borja de Bioética.Google Scholar
  15. Rippe, K. P. (2000). Novel food and consumer rights: Concerning food policy in a liberal state. Journal of Agricultural and environmental Ethics, 12, 71–80.CrossRefGoogle Scholar
  16. Schwartz, B. (2004). The paradox of choice. New York: Harper Collins Publishers.Google Scholar
  17. Taylor, C. (1991). The ethics of authenticity. Cambridge: Harvard University Press.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Centre for Ethics and Law and Metropolitan University CollegeCopenhagenDenmark