The modern food system, from farm to fork, has given rise to profound health, environmental, social, and cultural consequences. Considering these consequences as a series of law and policy issues, this course will address a host of topics: food safety, production, obesity, nutrition, sustainability, food deserts, labeling, marketing, trade, biotechnology, private standards and certification, and local food and the relationship between the state, local and federal governments regarding the regulations of food. The cases, legislation, regulations, and additional readings will 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. Method of evaluation: Take home examination.