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This book provides a broad conspectus on the application of EU and international regulation of the food sector on English law. It is aimed at practitioners and students of this vital and emerging branch of law, and also all those involved or interested in the food industry who wish to familiarise themselves with how the law is applied in practice.
The book commences with a short conceptual framework for the study of food law. It then provides a comprehensive and up-to-date account of current English law, explaining how both international and national law and EU decision-making have impacted upon the production, sale and consumption of food in England. It describes in detail the roles of government, the Food Standards Agency and local enforcement authorities.
The book contains full outlines of the developments in the most significant areas of food law. It concentrates specifically on topics such as food labelling and advertising, quality and compositional requirements, geographical food names, genetic modification, organic production, animal welfare and also the role of law in tackling poor health and obesity.
The book sets out to explain and describe the impact of successive food crises on food safety and transparency requirements. It considers how the existing rules on the chemical and biological safety of food impact on our law and concludes with a review of the developing legal issues concerning the environmental impacts of current and proposed food law.
