Show Summary Details

Page of

PRINTED FROM OXFORD HANDBOOKS ONLINE (www.oxfordhandbooks.com). © Oxford University Press, 2018. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a title in Oxford Handbooks Online for personal use (for details see Privacy Policy and Legal Notice).

date: 22 September 2019

Abstract and Keywords

From Fair Trade to Organic certification, the ethical labeling of food represents a growing phenomenon in the twenty-first century. The proliferation of labeling initiatives in recent years has provoked debate on the effectiveness of this form of voluntary, market-based regulation. Advocates understand ethical food labeling as a way of safeguarding environmental, labor, and health standards in food production that are unprotected by the state by empowering consumers as political actors. Conversely, critics view ethical food labeling as an elitist system plagued by problems of transparency, accountability, scalability, and consumer misinformation—ultimately an inadequate substitute for stronger state regulation. This chapter provides an overview of ethical labeling standards for food, outlining the claims made by proponents, the critiques that have been raised, and the relevant research, focusing particularly on Fair Trade and Organic standards.

Keywords: fair trade, organic, labeling, certification, regulation, food ethics, ethical labeling standards, environment, health, labor

Access to the complete content on Oxford Handbooks Online requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.