CASE STUDY: Since the 1960s, Eticos Marco has been a fixture in Ottawa's cultural and culinary landscape. Marco, chef and owner for the past twenty years, practically grew up in the kitchen. He learned all the basics of the restaurant business from his parents. He learned that a good chef must always respect the products and respect the consumer. By working with passion and dedication, he has developed a loyal clientele and has received excellent reviews that place the restaurant at the top of the charts of the best restaurants in Canada. Proud of his restaurant's reputation, Marco is concerned about certain common practices in the restaurant industry. In particular, Marco laments that huge amounts of food are wasted every day. This is a problem that Marco sees in his own restaurant. Recently, Marco had an idea. He decided that every Monday, the restaurant would be closed to the public and for some time now, he has been welcoming poor people who can come and eat for free. The meals are prepared with the surplus food of the week. Since its inception, his initiative has been favorably received by the press and by various social aid organizations. Despite the positive publicity, Marco has noticed a significant drop in his regular clientele. Perhaps some customers do not want to be associated with the image he wants to give his business. Even though his profit margin is reduced, Marco is committed to this project because he believes it will have a positive impact on the poor and the community. Last week, Marco was visited by municipal food safety inspectors. As part of a routine inspection, they noted that the refrigeration system did not meet temperature standards. A refrigeration expert, in this case his friend, assessed that the entire system needed to be replaced, at significant cost. Marco does not have the means to pay for the replacement at this time as he is already looking for additional funding to maintain this project to help the poor. If he completes the necessary replacement work, Marco will have to abandon the project he holds so dear. If he chooses not to do the work, the authorities will force the restaurant to close. The refrigeration expert suggests another solution. It would be easy to make some minor adjustments to the system. This would give the inspectors a false temperature reading and make the refrigeration system appear to be up to code. Marco is reluctant to consider this option. He doesn't believe that the health of customers is really at risk with a refrigeration system that is a little higher than the standards and nobody would really know. He is also very committed to maintaining the free day for the poor. He sees all the benefits that this project brings to the community. On the other hand, Marco has never misled inspectors in the past. He has always been honest in his dealings with inspectors and he recognizes the importance of regulation in the restaurant industry.

Guidelines Marco is calling on you. You are to make a recommendation as to an approach he should take to resolve the problem he is facing, taking into account all the essential factors of the situation. To do this, you will need to apply a process of careful deliberation in formulating your recommendation, which must be supported by one or more of the ethical approaches discussed.

Referring to the elements discussed in steps 1 through 3, write a 750-word paper (with supporting sources) that answers the following question:

If you were faced with a complex ethical situation and were asked to act, how would you think about the situation?

In your final response, you must present relevant arguments that support your thinking.

You should also take into account the arguments and points of view that have been raised in the discussion forums by your colleagues.

Utilitarian ethical approach: What are the consequences of the chosen action? Who benefits from the chosen action? Who suffers? Does the action maximize pleasure for all involved?.