 2016 - 2017 | |||||||||||||||||||||||||||||
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| 1411-7177-01 | Food Law | ||||||||||||||||||||||||||||
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| FACULTY OF LAW | |||||||||||||||||||||||||||||
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University credit hours: 4.0
Course description
Food Law
Law plays a central role in determining what we eat. Legal academia has only recently begun studying this role and examining it critically, and food law courses are offered today in leading universities worldwide. This seminar, taught since 2011, is the first of its kind in Israel. Its premise is that the content of our refrigerators and pantries reflects decisions concerning fundamental legal questions, such as distributive justice, free trade, consumer law, environmental justice, animal ethics, governmental subsidies, and informed consent. Seminar meetings will explore a variety of questions in this field, seeking to acquaint students with key themes, as well as to give them tools to conduct their own research and analysis. Since writing on these issues in Israeli law is still in its nascent stages, seminar participants will be encouraged to lay down the foundations for the development of this field. Subjects discussed include the problem of world hunger versus the problem of global obesity; genetically modified foods versus organic agriculture; animal welfare; the role of culture, gender, and family in designing food regulation; personal responsibility versus structural framework in tort claims against fast food producers, and food safety.