Author Description

Food Law: Cases and Materials is an introduction to the U.S. federal regulatory framework for food, as administered primarily by the Food and Drug Administration and Department of Agriculture. It is intended to be used as a textbook for courses in food law and policy. The book covers the history of the legal framework for food, its basic requirements, its overarching goals, and its upsides and downsides. Specific topics include the nature and structure of the central prohibitions against misleading labeling (misbranding) and unsafe food (adulteration). The book also touches upon the basic structure of federal programs related to food security, the continuing challenge of addressing environmental sustainability within the food system, and the legal exceptions that make way for our cruel and unjust methods for producing food from animals. The book's contents consistent almost entirely of primary materials, including federal statutes, regulations, and judicial cases.