Curriculum

Food Law

Credits: 3.00
Faculty: Marsha Garrison

This seminar will explore a range of legal issues relating to food production, distribution, safety, and consumption. We will explore the current U.S. regulatory structure and its interface with international agencies (WHO, Codex, WTO, etc.). We will also compare the U.S. approach with that of the EU and consider law reform strategies through both regulatory change and litigation.

The first part of the course will provide grounding in the relevant regulatory and litigation doctrines. In the second part of the course, we will take up more specific issues, including sustainable agriculture, genetically modified organisms, and obesity. Other topics will be added based on student interest.

All students will be required to write a paper that meets standards applicable to the upper class writing requirement and to play a role in planning and presenting materials relevant to one of the later classes on specific Food Law issues. Ordinarily, a student's paper should relate to the class in which he or she will work on, but this is not essential.