Food law
Feed, care for, protect, reconcile
Publication of the book FOOD LAW: FEEDING, CARING, PROTECTING, RECONCILING.
Proceedings of the symposium held on October 14, 2022, at the Faculty of Law and Political Science of Montpellier.
Presentation:
The Faculty of Law and Political Science at the University of Montpellier has created a new national Master's degree in Food Law and Agroecology, which opened for the first time in September 2021. The first class graduated in September 2023.
This new degree aims to train students in initial training (many of whom are in work-study programs) and professionals in continuing education on contemporary food issues: without losing sight of the goal of feeding people, the agri-food sector has also been assigned the tasks of protecting the environment and local or national traditions, caring for populations, and preventing environmental risks. By taking into account its effects on the environment and people, the evolution of the law can contribute to a better collective life.
To celebrate this educational innovation, which aims to address new food-related challenges, the Faculty of Law and Political Science at the University of Montpellier decided to organize an international symposium on the theme of new food-related challenges, with the support of the MUSE program and the National Food Council.
Four themes were selected and proposed following a call for contributions, to which numerous researchers and practitioners in the sector responded. We would like to express our warmest thanks to each of the contributors. Readers will find all of the contributions grouped under the four themes that constitute the main chapters of this book.
Chapter 1 – Feed
Promoting innovative agriculture to contribute to food security and environmental quality requires taking the environment into account in our eating habits, from education to consumption itself, including methods of informing consumers.
Chapter 2 – Protecting
Promoting a transition to an environmentally friendly society raises the question of what is often referred to as sustainable food, i.e., food that is produced, processed, and distributed in ways that are less harmful to the environment or, better still, that protect or even promote the development of our natural environment.
Chapter 3 – Caring for Others
Improving human health in changing environments necessarily involves finding remedies for potential dietary disorders or treating them with specific, targeted nutrition, but without misleading claims.
Chapter 4 – Reconciling
How can we develop solutions based on the concept of "one health" to promote environmental and health protection requirements without imposing constraints and creating a sense of frustration or "less living," while ensuring the well-being of everyone and the preservation of territories and their cultures?
Summary
Law and policy in the fight against food insecurity: from the welfare perspective of food aid to territorial innovation
Luc BODIGUEL, Director of Research, CNRS, UMR 6298 Law and Social Change, Nantes University
European food legislation put to the test by the "One Health" concept
Pierre Étienne BOUILLOT, Junior Professor, European Documentation and Research Center (CDRE), University of Pau and the Adour Region (UPPA)
Food security and sovereignty: between agronomy and agroecology
Christine LEBEL, Senior Lecturer, University of Burgundy Franche-Comté
The regulatory framework governing representations relating to food products in Quebec: from health to sustainable development
Marie-Ève COUTURE-MENARD and Marie-Claude DESJARDINS, associate professors at the Faculty of Law of the University of Sherbrooke and co-directors of the Center for Research on Regulation and Governance Law (CrRDG)
Balancing repression and promotion in the creation of healthy food environments through the law
Josiane RIOUX COLLIN, Professor at the Faculty of Political Science and Law, Université du Québec à Montréal
Climate change, sustainable development, and biocultural rights: what legal innovation for PDOs and PGIs
Alessandra DI LAURO, Associate Professor, Department of Agricultural, Food, and Environmental Sciences, University of Pisa (Italy)
Food marketing: What is the European Union doing to protect children's health?
Amandine GARDE, Professor at the University of Liverpool
Marine FRIANT PERROT, Senior Lecturer at the University of Nantes
Protection of agricultural workers
Bruno SIAU, Senior Lecturer, Montpellier School of Social Law (EDSM), University of Montpellier
Consumer law and energy drinks: a case study
Marie-Eve ARBOUR, Professor at Laval University, Quebec City (Canada)
The challenges of new agriculture and competition law
Lucas BETTONI, Senior Lecturer at the University of Toulouse
From consumer information to the risk of unfair competition
Julia BOMBARDIER, Attorney at Law, Paris Bar, TACTIS law firm
What is sustainable food
Malo DEPINCÉ, Professor at the University of Montpellier
The quality of being a "mission-driven company" in the agri-food industry
Eugénie PLANE, PhD student at the University of Montpellier
Local authorities' action in the food sector
Catherine RIBOT, Professor at the University of Montpellier
