Towards a Code of Ethics for Food (and other) Bloggers!

I have come across a blog called “Food Blog Code of Ethics”, compiled by two food bloggers in America, which has raised the important issue of ethics in food blogging, which principles can apply to wine and other blogging too.  The Code raises important issues for South African bloggers in dealing with the ethics of blogging.

Brooke Burton writes the blog ‘FoodWoolf’, subtitled “the restaurant insider’s perspective”, and Leah Greenstein’s blog is called ‘SpicySaltySweet’.  They got together with other food bloggers to create an ‘union of ethical food bloggers’, setting “Reviewers’ Guidelines” and compiling the Code of Ethics.   We do not necessarily agree with all their principles, but welcome it as a foundation for a Blogging Code of Conduct that we may jointly subscribe to as members of the Food & Wine Bloggers’ Club.

The blog post on reviewing restaurants states the following principles they subscribe too – our comments are in italics.

1.   One should visit the restaurant more than once, and state if the review is based on only one visit – we do not agree that a review should be based on more than visit, as the strengths and weaknesses of a restaurant are usually the same and apparent immediately.   Restaurants should strive for consistency, so that the reviewer should experience it in the same way on any visit.  Reviews help restaurants improve their food and service quality, if they are smart about facing them and learning from them, not always a strength of restaurantsMultiple visits are expensive, as most visits are paid for by the reviewer.  On our Blog we will update our impression with a Postscript, as we did recently for La Mouette, for example, in that the experience was vastly different compared to previous ones, highlighting a consistency problem.

2.  One should sample the full range of dishes on the menu – this is a hard one to implement, as many menus are excessively big.  Taking a partner to lunch/dinner and ordering different dishes helps, so that the reviewer can try a larger number.  Recently we were criticised by Richard Carstens’ sister-in-law, Leigh Robertson, for not having a starter at Chez d’Or, and that writing a review based on tasting three dishes only was not fair to the restaurant.  I doubt if a starter would have made my review any more positive.  Having a wide range of dishes, when paying for it, is a cost and a space consideration.

3.   One should be fair to a new restaurant and wait for a month after its opening, to give it a chance “to work out some kinks”, and should qualify reviews as ‘initial impressions’ if the review is done in less than a month after opening – bloggers have become very competitive, and some want to write a review about new restaurants before their colleagues do.  Our reviews state when the restaurant opened if it is new, so that the reader can read such “kinks” into it.  The first ‘Rossouw’s Restaurants’ review of La Mouette raised the issue of how quickly one can/should review a new restaurant, one of Rossouw’s inspectors having been at the restaurant on its first or second day of opening.  Two visits to Leaf Restaurant and Bar on two subsequent days showed their acceptance of customer feedback by moving the ghetto-blaster they have set up on the terrace from on top of a table, to below it, after my comments to them about it.   No other business, play or movie has a second chance in reviews being written about it, in that they are normally done after opening night – so why should restaurants be ‘protected’ in this way?   No business should open its doors when it is not ready to do so (Leaf held back its opening because it had problems in getting a credit card machine installed by the bank)!

4.  One should specify if one received a meal, or part of it, or any other product for free, and should also declare if one was recognised in the restaurant – absolutely agree on the declaration of the freebie, and we have regular Blog readers and Commenters who delight in checking blogs for the freebies.  Some bloggers are labelled by such readers as not having credibility, in that they usually only write about meals they received for free, and usually are very positive about them, so that they can be invited back in future!   The recognisablity of the reviewer is an interesting issue.  I always book in the name of “Chris”, with a cell number.   If I know the owner or a staff member of the restaurant, I will state that in the review.

5.   One should not use pseudonyms in writing reviews, and reviewers should stand up and be counted by revealing their names – absolutely agree.  In Cape Town we have a strange situation of Food bloggers who hide behind pseudonyms.  Andy Fenner (JamieWho) wanted to remain unidentified when he started blogging, yet appointed a PR agency to raise his profile, and was “outed” by Food & Home, when they wrote about him, using his real name.  He is now open about his real name (probably being irritated by being called Jamie more often than Andy, I assume).  One wonders what bloggers using pseudonyms have to hide?  Wine bloggers seem to be more open and upfront about who they are.   I would like to add here how difficult it is to make contact with Food Bloggers in particular .  Most do not have a telephone number nor an e-mail address to contact them on their blogs, and one has to use a Comment box to contact them, which most do not respond to.   Yet many of these bloggers are looking to make money from advertising on their blogs. 

The Code of Ethics which the two bloggers prepared with their colleagues is as follows:

“1. We will be accountable

  • We will write about the culinary world with the care of a professional. We will not use the power of our blog as a weapon. We will stand behind our claims. If what we say or show could potentially affect someone’s reputation or livelihood, we will post with the utmost thought and due diligence.
  • We understand why some bloggers choose to stay anonymous. We respect that need but will not use it as an excuse to avoid accountability. When we choose to write anonymously for our own personal or professional safety, we will not post things we wouldn’t be comfortable putting our names to.
  • If we review a restaurant, product or culinary resource we will consider integrating the standard set of guidelines as offered by the Association of Food Journalists.

2. We will be civil

  • We wholeheartedly believe in freedom of speech, but we also acknowledge that our experiences with food are subjective. We promise to be mindful—regardless of how passionate we are—that we will be forthright, and will refrain from personal attacks.

3. We will reveal bias

  • If we are writing about something or someone we are emotionally or financially connected to, we will be up front about it.

4. We will disclose gifts, comps and samples

  • When something is given to us or offered at a deep discount because of our blog, we will disclose that information.  As bloggers, most of us do not have the budgets of large publications, and we recognize the value of samples, review copies of books, donated giveaway items and culinary events. It’s important to disclose freebies to avoid be accused of conflicts of interest.

5. We will follow the rules of good journalism

  • We will not plagiarize. We will respect copyright on photos. We will attribute recipes and note if they are adaptations from a published original. We will research. We will attribute quotes and offer link backs to original sources whenever possible. We will do our best to make sure that the information we are posting is accurate. We will factcheck. In other words, we will strive to practice good journalism even if we don’t consider ourselves journalists”.

The above aspects are clear and need no elaboration.  The last sentence of the Code is odd though, in that we are “new age” journalists, and must play by the same rules as the print, radio and TV media do.  That means we must research our stories, to ensure their accuracy.   One can correct a blog post if one makes an error, including spelling and grammar ones.  An American food blog recently added a note about getting the name of a restaurant reviewer wrong – she did not change it in the blog post, but wrote an apology at the bottom of her post, highlighting the error, which most readers probably would not have picked up.  A controversial issue is the announcement of Reuben Riffel taking over the maze space at the One&Only Hotel Cape Town, which Riffel has denied.   No correction or apology to Riffel or the hotel has been posted,

We encourage Bloggers and Blog readers to give us their views on the Code of Ethics as well as the Restaurant Review guidelines, which we will be happy to post.  I would like to get the ball rolling by stating that the Code should include the publishing of Comments, even if they are controversial, as long as they do not attack the writer or the subject of the blog post with malice, and the Commenter is identified, as is the family or other relationship of the Commenter (e.g. JP Rossouw’s and Richard Carstens’ sisters-in-law).   I would also like to hear views about revealing to the restaurant that one is writing a review, in that I was recently criticised by the co-owner of Oskar Delikatessen for not asking permission to write a review and to take photographs, which contradicts the Code on writing unidentified.  A third issue is the acceptance of advertising on one’s blog, or accepting sponsorships for brands, and how this should be revealed.

POSTSCRIPT 22/8 : Reuben Riffel’s appointment as the new operator of the restaurant at the One&Only Hotel Cape Town has been announced in the Sunday Times today.   We congratulate Spill blog on having had its ear to the ground in announcing this news ahead of all other media.  The One&Only Hotel had denied speaking to Spill about Reuben’s appointment at the time that they wrote the story, and Riffel had denied it too. 

POSTSCRIPT 29/8:  Since writing this post, the identity of The Foodie as being David Cope has been revealed by Crush!2.  Furthermore, Clare “Mack” of Spill Blog (with her husband Eamon McLoughlin) has been identified as being Clare McKeon, an ex-Irish TV chat show hostess, columnist, author of “The Emotional Cook”, magazine beauty journalist, and owner of the Bliss Beauty Salon.  

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com

16 replies on “Towards a Code of Ethics for Food (and other) Bloggers!”

  1. […] I have come across a blog called “Food Blog Code of Ethics”, compiled by two food bloggers in America, which has raised the important issue of ethics in food blogging, which principles can apply to wine and other blogging too.  The Code raises important issues for South African bloggers in dealing with the ethics of blogging. (Whale Cottage) […]

  2. Brad says:

    Brilliant article couldn’t agree more with the original article and the points you make Chris…

    Please keep up the honesty and great work…

    Brad

  3. Jason says:

    Do you know who “Leigh” is and did and who she was with, at that lunch when you where there, before jumping on your Richard bashing session again…or should “Darren” reply

  4. Dear Jason

    I am not sure what you are trying to say about “Leigh”? You, as owner of Chez d’Or, told me that Leigh Robertson is Richard Carstens’ sister-in-law!

  5. Thanks for your support Brad.

    Chris

  6. Tony says:

    One thing you have not covered is transparency and integrity, what is it here in Cape Town with people hiding from their pasts and from the public ?

    I am so sick of reading anonymous bloggers or people using different variations of their names, what are they hiding ?

    The latest example is the Clare Mack from Mackspill, well a little Googling and you find out that Clare Mack is Clare McKeon who used to write in Ireland and seemed to have left under a cloud. We have only just gotten rid of Conrad Gallagher. Is it one out one in ?

    I guess you deserve kudos for signing your own name to your blog.

  7. darren says:

    its also important that the blogger must not release personal details such as email addresses.

    I passed a comment on a restaurant in Camps Bay on relax with dax and the owner didnt like the comment and wanted to remonstrate with me directly, i wonder how he got my email address.

    naughty dax

  8. darren says:

    wow i have never had my name in speech marks before..fame at last

    “Darren”

  9. Thank you Tony for your interesting comment, which I checked out via Google before allowing it.

    I did write that the food bloggers seem to like hiding their identities, and this may have been why Clare has given herself this “surname” – I have seen her husband Eamon use it as well, even though his surname is McLoughlin.

    Chris

  10. Dax says:

    Darren, just for your info, I did not give your email out. In fact, I was never asked for it.

    I know who you are referring to only because the person came and told me he had contacted you after reading your comment on my blog.

    He had apparently mentioned the comment to a fellow chef who did know who you were and gave him your details.

    But to your point, I think that as bloggers should not be anonymous neither should commenters. If someone wants to make a comment, they should answer for it. Otherwise people become abusive just because they can.

    A blog should be constuctive and helpful, personal attacks and unwarranted accusations have no place offline or online.

  11. Daisy says:

    I have just been reading about Mrs Mackspill Care McKeon, in the age of the internet do people really think they can misbehave in one country and then do a runner to another and people won’t find out. We Capetonians are not stupid Clare, we know exactly who you are and what you are.

  12. andrew harvey says:

    I am also tired of people coming to SA with a superiority complex. For someone to be shamed in their native country and to find sanctuary here as some sort of food guru is sad. Thank goodness Clare was “discovered”. I would like to see such an outspoken critic present her credentials in any event as either wine master, sommelier, chef, or even just someone capable of cooking a decent meal herself. The other people on the blogger forum all seem to have proper credentials – they are almost all people with experience in the hospitality industry.

  13. Thank you for your comment Andrew.

    Clare has written a book “The Emotional Cook”.

  14. Darren, Thank you for bringing up the issues of our Food Blog Code of Ethics. Please note that I write the food blog, Food Woolf, and Leah writes Spicy Salty Sweet. Otherwise, thanks for spreading the good word!

  15. Thank you Brooke. Your blog post on food blogging ethics was food for thought.

    All the best to you in the USA.

    Chris
    Whale Cottage Blog
    Co-ordinator of Food & Wine Bloggers’ Club

  16. Dagnar Schumacher says:

    The food and hotel bloggers are the PR agencies’ dream.They can fill their press functions and tell the client how important these people are – and they love to come. Not so much under pressure than journalists from print or tv. And who cares whether they have an impact or not.

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