Ethical Certification Workshop
The US Dept. of the Interior, US Fish and Wildlife Service, National Conservation Training Center in Shepherdstown, West Virginia
If free-range eggs once occupied a little part of the shelf, now the situation is completely reversed, with a dizzying array of options trumpeting eggs that are organic, or Omega-3 enriched, from hens that are cage-free, local, vegetarian fed, cage-free, or merely enjoying “outdoor access.” As it becomes increasingly complex for consumers to navigate supermarket shelves, the need for ethical guidance and information for consumers grows.
Last year, the Johns Hopkins Berman Institute of Bioethics and the Bloomberg School of Public Health embarked on a project to address this need. A key step involved bringing together a broad range of academic and industry experts to grapple with the myriad debates that emerge around trying to find ethical consensus. To ensure a lively and informed debate, we drew upon the expertise of purchasers, retailers, farmers, water conservation experts, food safety specialists, nutritionists, and academics focused on animal welfare, labor and human rights, crops and agriculture, the environment, and the evaluation of standards.
In preparation for the workshop seven academic members of the team wrote white papers to cover the core subject areas of the project: crop production; animal welfare; water utilization and impact; public health and nutrition; food safety; environmental impact; and labor and community issues. These papers provided on overview of the topic and highlighted moral issues to consider for ethical certification. In addition to providing background information on the subject matter, the white papers were also used to inform the statements of ethical concern formulated as Candidate Criteria.
The views, opinions and positions expressed by these authors and blogs are theirs and do not necessarily represent that of the Bioethics Research Library and Kennedy Institute of Ethics or Georgetown University.