The social aspects of food biotechnology: a European view

被引：27
|
作者：
Barling, D
de Vriend, H
Cornelese, JA
Ekstrand, B
Hecker, EFF
Howlett, J
Jensen, JH
Lang, T
Mayer, S
Staer, KB
Top, R
机构：
[1] Thames Valley Univ, Ctr Food Policy, London, England
[2] Consumers & Biotechnol Fdn, The Hague, Netherlands
[3] Dept Sci & Knowledge Disseminat, Dept Agr Nat Management & Fisheries, The Hague, Netherlands
[4] Swedish Inst Food & Biotechnol, Gothenburg, Sweden
[5] Minist Agr Nat Management & Fisheries, Dept Vet & Food & Gen Environm Policy Affairs, The Hague, Netherlands
[6] Cultor Food Sci, Redhill, Surrey, England
[7] Levnedsmiddelkontrollen & Kobenhavn, Copenhagen, Denmark
[8] GeneWatch, Buxton, England
[9] Novo Nordisk AS, Enzyme Regulatory Affairs, DK-2880 Bagsvaerd, Denmark
[10] Minist Hlth Welf & Sports, Rijswijk, Netherlands
来源：
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY | 1999年 / 7卷 / 02期
关键词：
food; food biotechnology; genetic modification; genetically modified organisms; risk analysis; social impact analysis; trust; public participation and decision making; consumer choice in the food chain; European Union;
D O I：
10.1016/S1382-6689(99)00009-5
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The application of the modern biotechnology to food, notably through the use of GM, has raised concern amongst the European public. Values that underlie this public concern about food biotechnology, include perceptions of: trust, choice, need, and carl for a sustainable society and natural balance. Recommendations are advocated for addressing these social aspects, in terms of improving consumer choice, promoting greater public involvement in decision making and achieving a sustainable society. A model of risk analysis for genetically modified organisms (GMOs) and genetically modified food that incorporates this social dimension, through the integration of risk analysis with a social impact analysis is proposed, in order to build greater popular trust into the decision making processes. (C) 1999 Elsevier Science B.V. All rights reserved.
引用
收藏
页码：85 / 93
页数：9
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