ETHICAL REGULATION OF FOOD PRODUCTION AND MARKETING AS ONE OF THE CHALLENGES FOR THE EDUCATION OF AGRICULTURAL AND AGRI-FOOD EXPERTS
DOI:
https://doi.org/10.61357/sehs.v18i2.15Keywords:
agriculture, agri-food education, ethics, moral competences, moral profile, institutionalizing ethicsAbstract
The quality and quantity of food to ensure the quality of life of the population is primarily the responsibility of entrepreneurs engaged in agriculture, agri-food and business. In their activities, entrepreneurs should also employ ethics, which, as one of the regulatory mechanisms, should regulate the production and sale of food to improve the quality of life of the population while respecting the requirement of sustainability. First, an argument is made for the need for ethical regulation of agricultural business and agri-food industry in Slovakia based on a qualitative analysis of theoretical sources in the field of ethics, applied ethics, sociology and other social sciences and humanities, and using knowledge from the field of economics and management of agriculture and food industry,. Given the lack of ethics programmes in these areas of the economy to fulfil this role, the need to implement ethics and applied ethics in the education of professionals for these areas of the economy is explained, with the aim to provide safe and quality food to the population and thus a better quality of life.
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