Literary work is often the mouthpiece of society. All forms of writing, including food journalism, should rely on an ethical code to support the authenticity of the work individuals produce. The Association of Food Journalists’ Code of Ethics is geared toward food journalists specifically. These individuals must have a set of guidelines, as “wining and dining” is a literal part of the job. 

        The AFJ relies on five core principles: respecting the work of others, not abusing their positions, avoiding conflicts of interest, recognizing and respecting diversity, and total transparency.  

These five principles are necessary to ensure the credibility of journalists and their work, across a variety of media and prints. Similar to the Society of Professional Journalists, these ethical codes are not actively policed; however, membership into the AFJ can be revoked if unethical practices are discovered after review. 

Respecting the work of others is key for personal and professional growth. Many authors and chefs, such as Nick Malgieri, have found their recipes published in magazines, food blogs, and cookbooks without any credit or permission to use the material. Committing plagiarism could result in legal consequences and a loss of opportunities. For example, Food Network host Anne Thornton’s show was not renewed in 2012 after it was discovered that she took recipes from chefs like Ina Garten and Martha Stewart.

Moreover, it is equally important to avoid abusing your position and avoid conflicts of interest. Abusing your position could include acts like receiving monetary favors or reservations in exchange for favorable reviews and other things.

 Conflicts of interest are not only limited to individual relationships but also editorial responsibilities and personal advertisements. These two entities are to remain separate and all sponsorships and ads should be clearly labeled and noted. This also connects to the need for total transparency. Acknowledging samples, ads, and the nature of their relationships with those they write about is necessary. Making this information public ensures the honesty and credibility of the writer.

        Ultimately, the main goal of a food journalist is to produce enticing and relevant work. This can be accomplished through the aforementioned actions. While creating this work, it is also important to recognize and respect diversity. An article published on First We Feast recognized that food media lacks representation for women and diverse groups, often placing those individuals into a niche of “ethnic” food or minimizes their presence. Terms like that perpetuate an idea that limits chefs and alienates entire communities. To combat this issue, food journalists should be wary of outdated language and stereotypes. 

In conclusion, food journalism can be a competitive industry. It runs fully on the cooperation of journalists and the community. A poor decision could risk the integrity of the journalists and their publications, along with businesses and brands they may have communicated with. Journalists, and writers of all kinds, should strive to uphold a strong ethical code and foundation.  More information about AFJ Code of Ethics can be found here.