LAW-935 : *Food Law

This Food Law & Policy course will familiarize students with the basics of food law (e.g., standards, labeling and date marking, quality and safety) and today’s principal food law and policy issues (e.g., food and health, access to adequate food and food deserts, emerging technologies and developments). In studying these issues, the class will learn the legislative, regulatory and judicial responsibilities of federal and state governments, and the roles and responsibilities/liabilities of food companies, civil society and public private partnerships. All are influenced by the global nature of the food supply, international regulations and food cultures. Students will have the opportunity to apply their knowledge of food law to address a current practical issue, either domestic (e.g., advising a business interested in opening a small retail food store or farmer’s market in a food desert in Washington, D.C.) or international (e.g., advising an exporters’ cooperative planning to export a spice or fish product to the U.S.) The contributions of each student in the group will include a short legal memorandum (750-1000 words) delivering legal advice about an assigned issue, to be presented in a classroom presentation. In addition each student must submit a 12-15 page legal research paper developing the student’s legal memorandum.