Food law is a rapidly developing area, with interest being driven at the consumer, handler and farm level. This introductory textbook provides an overview of the concepts necessary for an understanding of food law and regulations, providing the non-specialist reader with a more comprehensive understanding of food systems from production to consumption.
Food Systems Law first introduces the US legal system, and then moves on to explain the Federal Regulation of Food systems, the Food Safety Modernization Act (FSMA), and the Farm Bill, the single most important piece of legislation which impacts the way in which federal resources are used within the food industry. The following chapters provide concise explanations of key topics including food safety, food labeling, organic certification and food waste, with examples from US law and policy included. Importantly, the book also addresses key topics which overlap with food law, such as environmental, health and agricultural law.
This textbook is geared towards a non-legal audience, particularly students of interdisciplinary food studies and food science who are taking food law courses, as well as those studying agricultural law, food policy and environmental law. It will also be of interest to professionals working in the food industry and those who want to learn more about how food is regulated.
"The field of food law continues to be a developing area of the law that grows in importance. This textbook is perfect to help undergraduates understand the impacts the law plays in what we eat and how we eat it. The information in the book is covered in an easy-to-understand fashion. Theodore Feitshans and Marne Coit are two of the preeminent professors involved in the field of food law." — Paul Goeringer, Senior Faculty Specialist and Extension Legal Specialist, Department Agricultural & Resource Economics, University of Maryland, USA
1. Introduction to Food Law
2. The US Legal System
3. Federal Regulation of Food Systems
4. The Farm Bill
5. Food Safety
6. State and Local Regulation of Food
7. Food Labels
8. Organic Certification
9. International Trade
10. Labor In the Food System
11. Environmental Law
12. Food Security and Food Access
13. Food Loss and Food Waste
14. Health and the Law
16. Insurance and Liability