As the modern food system continues to transform food - its composition, taste, availability, value, and appearance - consumers are increasingly confronted by legal and regulatory issues that affect us all on a daily basis. In Food Law in the United States, Michael T. Roberts addresses these issues in a comprehensive, systematic manner that lays out the national legal framework for the regulation of food and the legal tools that fill gaps in this framework, including litigation, state law, and private standards. Covering a broad expanse of topics including commerce, food safety, marketing, nutrition, and emerging food-systems issues such as local food, sustainability, security, urban agriculture, and equity, this book is an essential reference for lawyers, students, non-law professionals, and consumer advocates who must understand food law to advance their respective interests.
Neal D. Fortin - Director, Institute for Food Laws and Regulations, Michigan State University; Director, Masters Program in Global Food Law, Michigan State University College of Law; and author of Food Regulation: Law, Science, Policy, and Practice
Jacob E. Gersen - Affiliated Professor of Government, and Director of the Food Law Lab, Harvard Law School
Miriam Guggenheim - Partner, Food and Beverage Practice, Covington and Burling LLP
Susan A. Schneider - William H. Enfield Professor of Law and Director of the LL.M. Program in Agricultural and Food Law, University of Arkansas School of Law
Joseph A. Page Source: Food and Drug Law Journal
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