The modern food system, from farm to fork, has given rise to profound health, environmental, social, and cultural consequences.  Bundling these consequences into a series of legal and policy issues, this course will facilitate discussion on a host of topics: food safety, obesity, nutrition, sustainability, food deserts, labeling, marketing, trade, biotechnology, private standards and certification, local food and the relationship between the state, local and federal governments regarding the regulations of food.  Readings of cases, legislation, regulations, and provocative writings will both frame and stimulate class discussion. This course will provide an overview of the field of food regulation, but will also encourage students to challenge our current policies regarding food regulation and consider how to effectively advocate for policy changes.