This dissertation, "The Ethics and Business of Organic Food Production, Circulation and Consumption in Japan" by Jie, Pan,, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: This thesis discusses and analyses the problem of food safety and the teikei (in Japanese)cooperative practices, which is usually translated as Community Supported Agriculture (CSA)in English, in solving the problem of food safety in Japan from the perspective of economic anthropology. It is based on a case study on Kansai Yotsuba Association (KYA), one of the earliest teikei in Japan. Reviewing the practices and movements in dealing with food related problems, including the problem of food safety, the problem of food security, sustainable development for small farmers, small processing workshops and small merchants, I argue that the main challenges lay in the adjustment of food systems with cooperative approaches of basically four formats: cooperative practices of small farmers; co-op practices of consumers; teikei/CSA practices of the cooperative between small farmers and consumers, including the farmer''s market; and the further developed comprehensive practices of the Alternative Agri-food Network (AAFNs)and Alternative Food Networks (AFNs). This thesis'' main concern lies on the latter two formats of practices which also represent the KYA''s main fields of engagement. Cooperative practices are approaches to guarantee food safety and security through adjusting its format of production, procession, circulation and consumption, which used to be controlled by the market, under the domination of multi-national consortia of corpo