Third-party certification in the global agrifood system

Hatanaka, Maki; Bain, Carmen; Busch, Lawrence

doi:10.1016/j.foodpol.2005.05.006

Cited by 538 publications

(400 citation statements)

References 30 publications

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“…Third party certification (e.g. Global GAP) is in general accepted to increase food safety because the auditors are independent and have no stake in the outcome of the transaction (Hatanaka, Bain, & Busch, 2005).…”

Section: Rapid Alert Systems Such As the Rapid Alert Systems For Foodmentioning

confidence: 99%

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

et al. 2013

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(word count = 400)In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain. Food safety experts from various stakeholder types in the farm-to-fork chain were represented: farmer related organizations (n=6), fresh produce processing and trading companies (n=17), retail (n=3), consumer organizations (n=2), competent authorities (n=7) and lastly research institutes and universities (n=19). The experts were grouped in nine discussion groups per type of stakeholder and asked to rank food safety issues via a scoring approach according to perceived importance from their stakeholder type point of view. Also information sources for opinion making, appropriate food safety control measures and perceived contextual factors increasingly challenging governance of food safety in fresh produce were ranked according to perceived importance. Although some differences were noted between opinions of the different stakeholders, there was in general an agreement on the main priorities in food safety of fresh produce. Bacterial pathogens were overall considered to be the most important food safety issue for fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. Alert systems such as the European Commission"s Rapid Alert System for Food and Feed (RASFF) were considered as the most important source of information of food safety issues, followed by reports of international organizations (e.g. WHO, EFSA), legislative documents (e.g. EU legislation), national reports (e.g. on monitoring hazards, foodborne outbreaks) and exchange of information between people (informal contacts).Concerning the control measures, the application of good agricultural practices (GAP) was identified to be the most important control measure to assure the safety of fresh produce, followed by the application of good hygienic practices (GHP) and the certification of food safety management systems (FSMS). Increasing international trade and globalization were overall expected to have a large impact on food safety in fresh produce. Other contextual 3 factors perceived to be important were the food safety policies by governments and the (lack of) food safety knowledge by consumers and other stakeholders of the fresh produce supply chain. Although the various stakeholder groups may conceive issues differently from their proper position in the fresh produce supply chain, no deep disagreements emerged. This type of workshop enhances interaction and communication between stakeholders and contributes to a better understanding of each other"s concerns, constraints and motivating interests to deal with the food safety of the increasingly complex and globalized fresh produce supply chain. Key wordsdiscussion group, fresh produce, food safety issue, control measures, contextual factors, information source 4 IntroductionFresh produce is an important part of a healthy diet. Its consumption is known to have a protective health effe...

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Section: Rapid Alert Systems Such As the Rapid Alert Systems For Foodmentioning

confidence: 99%

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

et al. 2013

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“…Pivotal is the transparency for consumer's bodies, media, and science in order to debate publicly animal welfare claims in the livestock chain (cf. Hatanaka et al 2005). One of the subjects of that public debate can be the first-party position VanDrie and DSPA have regarding the hallmark, because they share the responsibility of the quality they offer.…”

Section: Conclusion and Discussionmentioning

confidence: 99%

Moral Entrepreneurship: Resource Based Ethics

Pompe

2012

J Agric Environ Ethics

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This article studies the role of entrepreneurship in business ethics and promotes a resource-based ethics. The need for and usefulness of this form of ethics emerge from an analysis of contemporary business ethics that appears to be inefficacious and from a moral business practice formed out of the relationship between the veal calf industry of the VanDrie Group and the Dutch Society for the Protection of Animals (DSPA) in their development and implementation of a Welfare Hallmark for calves. Both organizations created jointly a new meat segment in the market by trust-building and partnership. The relationship shows a remodeling of capabilities of both organizations in the light of co-creation of values. The VanDrie Group established an effectuation of moral goals by being socially sensitive and resource-minded. The DSPA created openings for dialogue by being pragmatic in its ideals. Philosophically, this article sketches a resource-based ethics with Deweyan concepts as end-in-view and transactionality of means and ends. Both organizations show in their entrepreneurship the ability to create, what is called ''Room for Maneuver'' by exploring, socializing, individualizing, and growing. By maneuvering they set off a form of co-evolution between business and ethics. This article demonstrates what actual moral entrepreneurship can do in bringing about moral change by combining effectively social, policy, norm, and economic related values.

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“…Thirdly, they may favor certain market niches, thereby enabling price premiums and boosting sales for producers who follow organic practices (Lockie, 2009;Hinrichs, 2000). Hatanaka et al (2005) are also interested in complementary functions. Their work stresses that ecolabeling processes in organic agriculture operate through three mechanisms: a principle of regulation and normalization of production; an instrument of verification predicated on food safety and human health; and an attribute of guarantee of food quality.…”

Section: Social Theory and Certificationmentioning

confidence: 99%

Ecolabeling as a Sustainability Strategy for Smallholder Farming? The Emergence of Participatory Certification Systems in Brazil

Radomsky¹,

Leal²

2015

JSD

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This article explores the emergence of ecolabeling of organic products in the context of the contemporary debate on global risks related to food production and consumption, focusing in particular on the implications for smallholder farming in Brazil. Independent certification is sustained by technical and bureaucratic mechanisms, sanctioned by international organizations and multilateral agencies whose power structures encourage the production of rules and systems of enforcement. By contrast, local food movements and civil society initiatives point to the emergence of alternative, participatory forms of ecolabeling. These local organizations have come up with new ways of constructing collective quality seals and assurances for products. They have spurred debates on the technologies, power structures and risks associated with corporate agriculture, large-scale pesticide use and chemically grown produce. As an alternative, ecolabeling requires a multi-level articulation of smallholder farming, food cooperatives and farmer markets, in order to create a local certification system for eco-sustainable produce and maintain the sustainability of traditional modes of existence of small farmers. Grounded in a long-term ethnographic study among ecological family farming in the western region of Santa Catarina, Brazil, this paper examines ecolabeling legal frameworks both globally and locally. It highlights the complexity of the eco-labeling process in Brazil, a context where diverse farmers' movements, non-governmental organizations and technical and State political actors grapple with questions relating to the social and economic values of sustainable organic agriculture. The data presented here is based on bibliographical, documental research and analysis of laws, decrees and norms. The study examines the recent historical process involving certification rules and regulations, especially those affecting agriculture. It also surveys the literature on the topic, bringing to light interpretive variations and other cases offering a contrast to Brazil's experience.

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Third-party certification in the global agrifood system

Cited by 538 publications

References 30 publications

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Moral Entrepreneurship: Resource Based Ethics

Ecolabeling as a Sustainability Strategy for Smallholder Farming? The Emergence of Participatory Certification Systems in Brazil

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