A basic necessity of life, a central feature in social and cultural gatherings, a major use of land and resources, and a big business—food is all of these things and more. This course offers a crosscutting examination of the various legal regimes impacting our food and its production. It examines the interfaces between government policies and agricultural production, agriculture and environmental impacts, agriculture and labor, and food production and energy and water use. Further, it considers food safety regulation, organic and sustainable food production, land-use implications of food production, and the social impacts of food structures. Throughout the course, we engage the central questions of whether we actually have a cohesive food policy and what may be done to make sure that the legal treatment of food truly reflects our society’s values.
Current & Previous Instructors:
|553S (CRN: 26430) Credits: 3|
Spring, 2014 (Twilight).
Tues: 5:25-6:20, Rm 309 Tues: 6:30-7:25, Rm 310.