Think of a world where allergens are suddenly found in the factory.

But how much more energy is needed to develop such a system? And what if by accident you were told to throw away your food for no reason?

Some of the questions are about the ethical implications of the use of artificial intelligence in the food industry by creating objects from the ‘modern’ imaginary new world, including Lancaster University’s design policy and future thinking professor. .

Their article “Considering the ethical implications of digital collaboration in the food sector” was published today in the November issue of the Journal of Data Science Solutions. Styles.

Food production is the largest sector in the UK manufacturing industry. Complex food production processes and systems involving millions of people and organizations produce a huge amount of information every day.

However, the article states that in order for opportunities to be fully realized, it is necessary to work together safely, share and access various sources of information throughout the food sector. Efficient sharing and efficient use of information such as AI and other innovative technologies can reduce waste, increase sustainability, and maintain health.

To meet this need, the various parties in the supply chain need a reliable approach to enable each party to make informed decisions about the reliability of different sources of information. However, companies can be careful not to share confidential information, so new systems are being developed to protect the privacy of the collected information.

The article warns that new technology could introduce ethical issues and unintended consequences.

“Creating such information collaboration requires the integration of both modern technologies and social, institutional and policy components to ensure that the system works equally well and fairly for all parties,” the statement added.

“For example, if AI is to be implemented, we must address the perceived ethical challenges in this area, such as discrimination and accountability, creating systems that are responsible for their implementation, and prioritizing human security,” he said.

The project used a ‘design fiction’ technique to bring people together with different types of knowledge, explore ethical implications for food information, and evaluate existing technologies.

Lead author Dr. Naomi Jacobs at the University of Lancaster’s Imaging Laboratory says: If we start again – we wonder what the world would be like if there was ‘confidential information’ (designed to protect personal data from being used by others).

As part of a large-scale project set up by the Internet Food Network + (led by Lincoln University) to test the credibility of information related to the food sector, the research team created objects that served as ‘propos’ from that fictional world. Documentary about the supermarket note and the instant supermarket ready-to-eat food packaging film. These propaganda were used in a set of cards designed to be associated with the so-called moral-IT deck. Using these, they assessed the ethical benefits, risks, and challenges they may face with food and technology experts.

“In this process we have learned about important issues,” Dr. Jacobs added. “For example, it is important to consider where energy is found in these systems, how positive or negative impacts large companies, small companies and private consumers are, and the need for a variety of behavioral aspects such as sustainability and security, privacy and transparency. These should be taken into account when building these types of data trust.

The article sets out a possible approach to the ethical implications of technological advancement, particularly in the context of digital collaboration in the food sector, and in particular AI in terms of shared information management and use and importance. Responsible creativity.

Funding for the project was provided by the Internet of Food Network + and AI for Scientific Discovery Network +. Co-authors include: Imagination Lancaster, LICA, Lancaster University; Lincoln Agri Food Technology Institute, University of Lincoln; Future Food Beacon School of Excellence and Biology, University of Nottingham; School of Chemistry, Faculty of Engineering and Physical Sciences, University of Southampton; School of Business and Administration, Royal Hollow University of London, and Royal Agricultural University, Cirencester.

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