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Ethicurean- A Study on ethical Food Trends, Opportunities and Risks.

Sarkar, Prasenjit (2014) Ethicurean- A Study on ethical Food Trends, Opportunities and Risks. In: Advances in Hotel, Travel and Tourism Research: A Global Perspective. Babarasidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi, pp. 93-102. ISBN 978-81-920850-3-6

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Abstract

There is no comprehensible, unanimously established definition of ethical foods and this study has tried to ‘build up’ a picture of the traits that constitute ethical foods based on an understanding of the literature and to assess the current scenario of the ethical food movement along with the opportunities and risks associated with it. A major shift in consumer behavior in the food sector has been observed globally. Along with factors like pricing and convenience, their purchasing decision is also influenced by ethical concerns regarding the process of food production. These apprehensions include environmental and animal safety issues, the ergonomics of people producing the food, the consequence of various chemicals and techniques of production and the upshot on local producers. This has given rise to Ethical food which avoids over packaging, thus saving resources, reducing, reusing and recycling everything possible. It ensures fair deal for customers, suppliers, the environment and animals and also promotes sustainable farming methods producing functional foods. Consumers’ growing awareness has increased demand for ethical foods, resulting in reasonable growth of Organic and Fair-trade market. The sector is estimated to account 5 %-10% of the total food and beverage market globally. The spirit of Ethical food lies with “good food that won’t cost the earth”, thereby promoting health, environment and agriculture along with a mutual attempt to fabricate a locally-based, self-dependant food economics.

Item Type: Book Section
Uncontrolled Keywords: Ethicurean, Fair trade, Free Range and Animal Welfare, Local Sourcing, Slow Food Movement, Environmentally Responsible and Sustainable Production System
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 08 Nov 2014 10:08
Last Modified: 08 Nov 2014 10:08
URI: http://eprints.manipal.edu/id/eprint/141015

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