The main objective of the project is to develop the concept of food ethical traceability as the basis for consumers informed choice. This will be done by: - Mapping relevant food ethical issues (philosophically and sociologically) for the consumers, produ cers and retailers - Investigating how food ethical issues can be developed and used within food producing companies and retailers to assure effective communication strategies and the informed choice by consumers. The project consists of four parts: A. Et hical Traceability: the Basic Frame of Food Ethics: mapping philosophical concepts relevant for the common food ethical concerns. Selected concepts and principles will be investigated within the context of food production. B. Sociological Investigation and Description of the Consumers'and Producers'Needs/Wishes for Information Concerning Food Ethical Issues: The design of the empirical study will reflect selected theoretical and philosophical perspectives from part A. This will be examined by case studies. C. Documentation on Food Ethical Principles and Concepts of Traceability in EU: documentation of existing ethical principles in the food area and scientific articles, legislation, ethical policies of companies and other materials on food ethical issues, tr aceability etc. D. Knowledge Management and Communication Strategies on Food Ethics: how should food ethical issues be communicated by producers and retailers in order to respect the informed choice of the consumers.'