1st Edition

Food System Transparency
Law, Science and Policy of Food and Agriculture




  • Available for pre-order. Item will ship after May 20, 2021
ISBN 9780367440367
May 20, 2021 Forthcoming by CRC Press
256 Pages 22 B/W Illustrations

USD $69.95

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Book Description

This book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view. Each part adds to the whole but zooms in through a unique lens. Investigating social, economic, political, scientific and legal frameworks, this comprehensive volume addresses topics such as food authenticity, agroecological evaluations, and consumer protection. Interwoven themes of transparency contextualize concepts of food safety, information sharing and regulatory opportunities at a local and global scale. Editors’ notes provide blended legal and scientific commentary to facilitate further discussion and context within the classroom.

Advantages of this volume include:

  • Chapters written by foremost international experts in their fields
  • Editors’ notes written for classroom use and background information
  • Figures and tables providing illustrations of important concepts
  • Case studies delivering practicality and in-depth analysis to current events
  • A special chapter on Covid-19 and its implications for the food system

This book is important reading for graduate-level students, legal scholars, non-legal academics, advocates for food system transparency and resilience, agroecology and environmental conservation, and practitioners in any cross-disciplinary areas relating to food policy. It will be of interest to all those who seek to deepen their understanding of the concepts and trends surrounding the information that centers around our food system, both domestically in the US, the EU and in many major trading nations such as China.

Table of Contents

Foreword

Preface

Part 1 –THE BIG PICTURE

Editor’s Note: The Is-and-is-not of Food System Transparency and the FDA’s Food Safety Modernization Act (FSMA)

Chapter 1 – Food Fraud and Defense

Editor’s Note: Global Food Safety Regulation, Trade, and Antidumping

Chapter 2 – Codex Alimentarius

Editor’s Note: FAO’s 2030 Agenda for Agroecology

Chapter 3 – Agroecology

Editors’ Note: Burdens on Democracy: Ag-Gag and Veggie Libel Laws

Chapter 4 – Agriculture, Freedom of Speech, and the birth of Ag-Gag

 

Part 2 –FOOD SAFETY AND HEALTH

Editor’s Note: Traceability, Transparency and Outbreak Investigation

Chapter 5 – Foodborne Disease outbreak investigation

Editor’s Note: Evolving Science During the COVID-19 Pandemic

Chapter 6 – Impact of the SARS-CoV-2 (COVID-19) Pandemic on the United States Food System

Editors’ Note: Emerging Plant-Based Nutrients and Staple Crop Resilience

Chapter 7 – Hawaii: Jackfruit

 

Part 3 –THE GLOBAL VIEW

Editors’ Note: Food System Transparency in the US as compared to the EU

Chapter 8 – European Union: Risk Assessment and Communication

Editor’s Note: Shortened Supply Chains for Sustainable Food System Transparency

Chapter 9 – Asia: Transparency from information-based regulation and a Chinese Case Study

Editors’ Note: Full-Circle Regional Food System Transparency with a Focus on Africa

Chapter 10 – Africa: Food Labeling and a Cameroon Case Study

 

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Editor(s)

Biography

Gabriela Steier is a lawyer, educator, speaker, and scholar focusing on food law and regulation. Her areas of focus are food system regulation in the EU and US, environmental and climate change law. She is a Part-Time Lecturer at Northeastern University, where she teaches several courses on food regulation, food safety modernization, and international food trade. She also teaches as an Adjunct Professor at the Duquesne University School of Law in Pittsburgh, and as a Visiting Professor at the University of Perugia, Italy. As Founder of FoodLawInternational.com, she manages a vast network, hosts lecture series, and promotes academic scholarship in her field.

Adam Friedlander is a food scientist focused on modernizing food safety approaches within industry, academic and consumer communities. He is a Manager, Food Safety and Technical Services at FMI – The Food Industry Association. As a dynamic member of the Institute of Food Technologists (IFT), International Association for Food Protection (IAFP), Conference for Food Protection (CFP) and Association of Food and Drug Officials (AFDO), Adam collaborates with food industry experts to help keep the global food supply safe. He serves as an Ambassador with the Partnership for Food Safety Education (PFSE) to equip consumers with foundational food safety knowledge that helps reduce foodborne illness risk.