Social and ethical dimensions of future food from the oceans: Hig | 42395
Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Social and ethical dimensions of future food from the oceans: Highlights from a high-level EU background paper

8th International Conference on Food Safety and Regulatory Measures

June 11-12, 2018 | Barcelona, Spain

Matthias Kaiser

University of Bergen, Norway

Scientific Tracks Abstracts: J Food Microbiol Saf Hyg

Abstract :

Author was appointed a member of a high level European expert group to provide The European Commission a state of the art report and advice on the following question: How can more food and biomass be obtained from the oceans in a way that does not deprive future generations of their benefits?- The group included natural and social scientists, including some from the humanities. The interesting aspect about the report is that it is very explicit about the fact that higher productivity of seafood is indeed partially constrained by limits of the natural resources and partially by technology and its environmental impacts, but that a huge challenge for further growth and development is due to social and cultural factors. Society and people��?s attitudes and values are bottlenecks for some technological developments. The task for the future is to align these forces to a much greater extent, and this means also a significant challenge to our social and humanistic sciences. Author will deepen these points with examples from the report.

Biography :

Matthias Kaiser is a Director of the Centre for the Study of the Sciences and Humanities (SVT) at the University of Bergen, having studied at the Universities of Munich, Oslo, Stanford and Frankfurt. His areas of expertise include philosophy of science, ethics of science and technology assessment. His areas of competence include social studies of science and technology, history of science, ethics, logic, and history of philosophy. His topics of interest include but are not restricted to: risk, the precautionary principle, uncertainty and complexity, aquaculture, food ethics, governance, value studies, integrity in science, energy, public participation, GM-organisms. He is an internationally recognized specialist in fields relating to ethics of science, food ethics, and integrity of science; he is Co-Editor-in-Chief of the scientific journal Food Ethics (Springer), and past President of the European Society for Agricultural and Food Ethics. He has published widely, more than 150 articles.