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Ethical Food

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What is ethical food?

Ethical food is a general term for food produced and distributed based on "ethical consideration." It's grounded in the idea of evaluating food's value not only by "taste or price" but by "social significance" — improving labor conditions, fair trade, environmental protection, contribution to local communities, and more.

Concrete examples include fair-trade food, organic food, products that make use of non-standard vegetables, and upcycled food.

The features and background of ethical food

Definition: food that emphasizes consideration for the environment, society, and human rights

Background: since the adoption of the SDGs (2015), consumers' purchasing values have diversified

Representative examples: fair-trade coffee, organic vegetables, products using non-standard vegetables

Benefits: social contribution through purchasing is possible, and it also contributes to enhanced brand value

Trend: demand is expanding, centered on Generation Z and millennials

Examples of Agriture's use of ethical food

Drying and powder-processing non-standard vegetables to propose them as sustainable OEM products

Developing ethical food combining fair-trade raw materials and domestic dried vegetables

OEM support for ethical novelties and gift foods

Planning "local-production-for-local-consumption ethical food" through partnership with local farmers

Related keywords

Ethical Consumption

Fair trade

Organic food

Non-standard vegetables

Upcycling

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FAQ

Q1. What is the difference between ethical food and organic food?
A. Organic food is based on "cultivation methods that don't use pesticides or chemical fertilizers," while ethical food is a broader concept that includes "consideration for the environment and society as a whole."

Q2. Is ethical food expensive?
A. Prices are generally on the higher side, but social significance such as fair trade and environmental consideration is valued as added value.

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Author of this article

小島 怜's avatar Rei Kojima Agriture CEO

CEO of Agriture Inc. Runs a contract processing and OEM business centered on dried vegetables and dried fruit. In partnership with farmers within Kyoto Prefecture, he pursues “sustainable food distribution” through the use of non-standard vegetables and support for sixth-industrialization. Drawing on extensive hands-on experience at manufacturing sites, he provides support that walks alongside every business considering OEM—from product planning and prototyping to small-lot handling, packaging design, and sales-channel development.

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