This course offers an overview of the historical, legal, and policy framework for food and agriculture in the United States. Agricultural and food laws and regulations play a vital role in determining both the health outcomes for our nation and the level of environmental impact to shared natural resources such as air, water, soil, and biodiversity. The course discusses federal environmental statutes in the context of food and agricultural production, and provides an introduction to the U.S. Farm Bill, pesticides, farmed animal welfare, genetically modified foods, food access, food safety, and labeling schemes.
* This course may be offered for 3 hours during some years.
