Food Law

The regulation of trans fats sets an interesting precedent for the regulation of other legal but harmful food ingredients, such as salt, sugar and saturated fat. In this paper, we distinguish three regulatory measures to reduce such ingredients in food and population intakes: the labeling of an ingredient, a limit on the amount of the ingredient in food products and a ban on the production technology that creates the ingredient. We will compare the regulations promulgated in the US and in the EU to reduce trans fats in food and population intakes. This comparison will identify a common focus on scientific risk assessment and precautionary action but a different orientation towards regulating the internal market and towards producer interests. The comparison also lays bare differences in the regulatory systems of the US and the EU that may inspire US and EU regulators to reflect on possible improvements for future fights against legal but harmful food ingredients.

Disparities in access to fresh, healthful food are well documented. Consumers in higher-income communities routinely have more options than their lower-income counterparts. Closing that gap should be a priority for both health reasons and economic development. The Elm City Market, in New Haven, represents a new model, using the cooperative form, to address food disparities.

En el Diario Oficial de la Unión Europea L 230 de 6 de septiembre de 2017 se publicó una “Corrección de errores del Reglamento Delegado (UE) 2017/1522” disponiendo que:

«La publicación del Reglamento de Ejecución (UE) 2017/1522 de la Comisión se considerará nula y sin efecto».

Tan inusual redacción (lo que se anula es la publicación, no el Reglamento) exigirá un seguimiento atento de toda normativa futura sobre los sustitutivos de la dieta completa para el control de peso, teniendo en cuenta si se publica de nuevo, se mantiene su "contenido", numeración, etcétera.

DOI: 10.13140/RG.2.2.18144.17929

The European Commission Proposal to Simplify, Rationalise and Standardise Food Controls: Towards a New Concept of “Food Law” in the EU? There is no doubt that ensuring a high level of health for humans is a leading objective of the European Union (EU): This was set by the Treaty, has been declared unequivocally by the Community legislator and has been repeatedly confirmed by the Court of Justice of the EU (CJEU).


Suggested Citation

Luis González Vaqué. "The European Commission Proposal to Simplify, Rationalise and Standardise Food Controls" European Food and Feed Law Review. No. 5 (2013): 308-320.

Investigative food journalist Barry Estabrook exposes the “human and environmental cost of the $5 billion fresh tomato industry” in this compelling account. I picked up Tomatoland thinking it to be simply a book about the industrialisation of a favourite food, but it is much, much more and provides a graphic account of the politics of production and the exploitation, oppression and, yes, slavery of ordinary workers involved in putting Florida tomatoes on supermarket shelves.

Transparency is an expression which appears more and more frequently in Euro-pean legislation, but which has still not gained a generally accepted definition. It is often referred to the information offered to the consumers, in food law as in financial regulation, but in fact it cannot be reduced to the content of the relation B2C. The paper examines different objects and contents assigned to transparency in the peculiar area of food law, starting from the emerging of some elements of transparency in the '90s and then examining the legal innovations introduced as an answer to the food safety crises and within the new framework introduced with the adoption of Regulation No 178/2002, commonly named as General Food Law – GFL to emphasize the systemic character of EU food law in the new century. The paper underlines the multiple meanings and declinations assigned to transparency as a pol-ysemic paradigm, with reference to participation and openness in legislation and in administration, to the adoption of innovative models of food business undertakings open to internal and external scrutiny, to the establishment of fair market relations within the agri-food chain, and finally to rules regarding the information to consumers. The thesis is that transparency in communication to consumers cannot be realized by itself alone, but requires transparency in regulation and governance and transparency in market relations, and this implies responsibility and accountability of all the actors in scene. The discussion of the recent case of express conflict between EU Commission and EU Parliament on the implementing regulation regarding origin labeling of meat of swine, sheep, goats and poultry, induces to conclude that transparency, with its multiple declination, can be a powerful regulatory tool, but that a relevant part of the way toward effective transparency in food law is still to be covered.

Engage in conversation with a group of small scale food producers and you will inevitably hear the criticism that EU food hygiene rules are excessive when it comes to artisan and small scale food production. In the present context, when we talk about ‘artisan and small scale’ we are broadly speaking of that group of food producers that for all practical purposes exercise direct control over the whole of the production process and environment. The question is to what extent the regulatory burden placed on producers in this sector is disproportionate to the risk and level of activity undertaken? What may be reasonable in regulating industrial and factory processed food is out of all proportion to what is necessary in small scale food production.

The net result is a belief that EU rules constrain artisan producers in terms of both the quality of what they are able to produce and their ability to make and sell products in a way that provides a living wage.

The question is does hygiene policy help or hinder artisan and small scale cheese production?

il commento analizza la recente sentenza 20 dicembre 2017, Comité Interprofessionnel du Vin de Champagne c. Aldi Sud Dienstleistungs-GmbH & Co. OHG, in cui la Corte di giustizia dell’Unione europea, interpretando l’articolo 103 paragrafo 2 lett. b) del regolamento OCM Unica n. 1308/13 sulla protezione delle denominazioni geografiche dei vini, ha chiarito che la loro inclusione nell’etichettatura di un prodotto alimentare elaborato o composto come “ingredienti caratterizzanti” non può essere considerato, di per sé, un modo di procedere indebito, contro cui le DOP sono protette in ogni circostanza, ma può rientrare nell’ambito delle pratiche commerciali corrette laddove l’ingrediente effettivamente impiegato conferisca al prodotto alimentare elaborato o composto una caratteristica essenziale. In forza di ciò la nota formula alcune considerazioni circa la compatibilità della disciplina nazionale in materia (cfr. d.lgs. 297/04, art. 1) per segnalarne la potenziale conflittualità con le conclusioni della Corte o, quantomeno, la mancanza di proporzionalità fra la disposizione e gli obiettivi perseguiti, in danno delle stesse DOP – IGP che si vorrebbero tutelare.

The article “The Impact of Food Legislation on Sustainability: Organic Vs Conventional”, by Leticia Bourges and Luis González Vaqué, deals with the issue of sustainability. The production of food, and everything that goes with it, has an impact on the environment and climate change. Therefore, organic production is fundamentally conducive to sustainability. The article comprises the most important rules on this subject, describes how the EU promotes sustainable foods ad shows what kind of action – in contrast to Europe – is taken in the United States of America and Canada.
However, in the opinion of renowned environmentalists, the dominant (monopolistic) diffusion/imposition of organic production can result in a serious problem for the world food security, as the population of our planet does not stop growing.
C'est une affaire à suivre...

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La materia della sicurezza alimentare presenta caratteri peculiari e al tempo stesso paradigmatici per analizzare e valutare lo stato di avanzamento della regolazione pubblica ultrastatale, l'organizzazione, il funzionamento e la legittimazione dei poteri pubblici che operano al di fuori dei confini nazionali e il riflesso di tali fenomeni sulle amministrazioni interne, su alcuni istituti del diritto amministrativo attuale e sui destinatari delle policy di regolazione. A riguardo, lo sviluppo di sistemi regolatori globali ed europei della sicurezza alimentare ha l¿effetto di indirizzare, limitare e condizionare l'amministrazione di tale settore a livello domestico. Con un impatto, sovente non privo di risvolti critici, sul funzionamento e sui modelli delle strutture organizzative, sui modi di esercizio del potere pubblico e sulla legittimazione dei regolatori. Le soluzioni alle problematiche che sorgono da una regolazione transnazionale di una materia complessa sono da ricercare in modelli e istituti del diritto amministrativo, segnatamente nei principi generali e nelle garanzie procedurali predisposte dal diritto amministrativo europeo. Il diritto amministrativo globale è ancora incompleto, frammentato e inadeguato a raggiungere le finalità che si propone. Di qui, il sistema amministrativo europeo può costituire un modello istituzionale di riferimento. Alcuni principi, moduli organizzativi e garanzie procedurali del diritto amministrativo europeo aspirano a trovare cittadinanza anche nello Spazio giuridico globale, ove potrebbero favorire: l'integrazione e l'armonizzazione dei diversi ordini giuridici mediante la composizione dei conflitti; il rispetto delle formalità e delle garanzie nell'esercizio del potere; l'inclusione della pluralità degli interessi coabitanti nello spazio comune attraverso meccanismi procedurali alternativi -o paralleli- ai tradizionali sistemi di cattura del consenso.

what can animal law learn from environmental law environmental law institute by is one of the most effective seller books worldwide? Have you had it? Not at all? Foolish of you. Currently, you can get this incredible publication just below. Discover them is style of ppt, kindle, pdf, word, txt, rar, as well as zip. Just how? Merely download and install or perhaps check out online in this site. Now, never late to read this what can animal law learn from environmental law environmental law institute.

The aim of the deliberations was an attempt to resolve the doubts related to the use of the concept ‘novel food’, and also to establish how the existing legislation provides for the safety of that kind of food, and whether these regulations are sufficiently effective.
The author concludes that the adoption of a common procedure and a harmonised system of assessing the safety level of food produced with the use of new technologies and new sources, to date not recognised as food, was a good decision. Novel food has no safety history and therefore may constitute a risk not only to the consumers’ health or life, but also to the natural environment. Therefore it is essential that the adopted regulation is in place, but is also open to new technological developments and production methods.

On September 15, 2016 the Office of the Prosecutor of the International Criminal Court (ICC) released a Policy Paper on Case Selection and Prioritisation with the aim to set out the considerations which guide the exercise of the prosecutorial discretion and prioritisation of cases for investigation and prosecution. The most innovative elements of the documents, which also contains a series of procedural indications and selection criteria, is represents by the recognition of the need for the Office to pay particular consideration to the crimes that are committed by means or result in the destruction of the environment, the exploitation of natural resources and the illegal dispossession of land. For the first time in the history of the Court, the document recognizes that communities' access to land, the enjoyment of air, water and other planetary resources, and the preservation of the environment are situations of particular vulnerability and that the investigation of criminal cases connected to them should be prioritized. This article traces the origin of the Policy Paper in a criminal complaint that was filed in 2014 with regards to the systematic enclosure of land in Cambodia and discusses how, if violence and evictions connected to large-scale agricultural projects were considered crime against humanity, the ICC could have a central role in the redefinition of the structure of some global chains of production.

The way of looking at food has undergone an impressive development. Originally conceived just as a perfunctory activity it transformed into a competitive, large-revenue, multimedia consumer industry for entertainment and leisure. The emergence of cooking literature, celebrity chefs, competitive cooking tv programs is the evidence that all relate food is today a super-sized business opportunity. This increasing potential for fame and financial reward acts as a great stimulus for young chefs to innovate new dishes and culinary style, conscious that the level of creativity in their menus will likely determine their success. If menu items, original dishes and recipes became a competing weapon, allowing chefs to be preferred by the public, it is a logic consequence for them to attempt invoking intellectual property rights to protect them from pirating and misappropriation by competing restaurateurs. Unfortunately, Courts response to chefs’ demand of protection is most of the times unsatisfactory. Especially in the U.S., but also in the old continent, the case law has shown to be hostile to the copyrightability of recipes. They are considered as instructions for creating an edible product rather than a creative expression of the sort that copyright law is designed to protect. As a consequence food has been described as one of copyright’s negative areas. Some commentators have criticized this trend and suggested the need for changing the copyright law so that chefs own and protect their recipes the same way composers own their music. I share the view that chefs should deserve greater respect as "authors" of their cuisine. Copyright protection should be granted not only to recipes and cookbooks but to the food itself. It is hard not to see how the presentation, arrangement or appearance of dishes, sometimes referred as the "plating technique" is a full creativity exercise worth of copyright protection.

La littérature sur la nécessité urgente de réduire les pertes et le gaspillage alimentaires est vaste, bien que dans la réalité, peu ait été entrepris à ce sujet… Dans ce contexte, et tenant compte du fait qu’il s’agit d’un sujet très complexe qu’il est impossible d’analyser de façon exhaustive dans un article tel que celui-ci, nous avons choisi de nous consacrer particulièrement aux initiatives et activités entreprises, en cours ou en projet au sein de l’Union européenne (UE). Et malgré ces limites, nous devrons nous préoccuper de ces initiatives de façon résumée, après avoir exposé l’ampleur du problème posé. Notre objectif final est que notre article serve à identifier quelles dispositions, nouvelles ou modifiées, adoptées dans le cadre du Droit alimentaire (y compris les mesures de Soft Law et d’autorégulation) pourraient servir ou être utilisées pour pallier à la perte et au gaspillage alimentaire.


Suggested Citation:

Luis González Vaqué. "Le gaspillage alimentaire dans l’Union européenne : un nouveau défi pour le droit de l’agro-alimentaire ?" Revue du droit de l'Union européenne. No. 1 (2015): 31-55.

In the aftermath of the introduction of a refined and more effective version of the Italian class action (the «azione di classe», as introduced by the law April 12, 2019, n. 31) this work explores the promises and pitfalls of enforcing food information rules via tort law in the Italian legal system, paying comparative attention to how the same goal appears to be pursued in the «country of origin» of the class action model.

http://www.europalawpublishing.com/EN/webshop/0/0/1/78846

This introductory book concerns a new, evolving and still not definite subject: global food safety law and regulation. One of the peculiarities of food safety relies in the fact that its specificity is not exclusive or mono-dimensional, while being saddled between consumers’ health protection and other economic factors and stakes, notably free trade of goods. At the same time, rules concerning food safety are characterized by few original traits: the dialectic between producers’ and consumers’ interests; the strategic role played by scientific findings in decision-making, which may conflict with a discretional precautionary approach; the implication of cultural, political and traditional insights, which create clashes between local specialities and global harmonization; the world-wide relevance of the public policies. All this makes food safety a crucial issue in nowadays administrative regulation. The book is divided in five sections: the first one is introductory and gives a descriptive definition of the subject; the second one illustrates its main problems and characters through the analysis of three specific legal cases; the third one is a general and articulated analysis of the international legal framework of the subject at stake; the fourth one is dedicated to the main body of global food safety law – the Codex Alimentarius Commission; the final chapter presents some conclusions focusing on the problems, challenges and future perspectives of food safety law and regulation.

Standards are used in all realms of human activity in order to specify the characteristics of a product, or its manufacture. In the process, they fulfil a range of functions, such as lowering risks, increasing trust and facilitating predictability in a given market. Standards reduce information costs for market players, which in turn allows for a more efficient functioning of the market. For international trade in foodstuffs, harmonisation of the wide variety of food standards is essential in order to facilitate the global food-sourcing trend. As traditional market access barriers are dismantled, non-tariff measures offer a tool for the potential protection of domestic products, thus calling for effective forms of food governance. This article explores the legal implications of international standards under the TBT Agreement in the light of the WTO Appellate Body's case law. It further analyses the role played by international standard-setting organisations, such as the CAC and the ISO, in predicting the outcome of pending WTO disputes. Against this backdrop, this article also attempts to shed light on the current legal debate surrounding the use of private food standards within the SPS Committee.

Prefazione Sono lieto di scrivere la prefazione a questa interessante opera in cui l'autore non solo parte da due concetti fondamentali e di grande attualità [sicurezza alimentare (food safety) in senso ampio e rispetto della normativa in merito ai prodotti alimentari], ma affronta in maniera praticamente generale, seppur pressoché esaustiva, i requisiti di legge stabiliti dalle normative in vigore. Questo libro elettronico affronta, inoltre, aspetti importanti come l'obbligatorietà di alcune norme non legali che vanno perfino oltre il Soft Law, come, ad esempio, i requisiti richiesti de facto nei vari anelli della catena alimentare (dalle condizioni di acquisto delle grandi superfici fino ai requisiti imposti dagli importatori).

Sommario: 1. Introduzione: il concetto di Food Art alla luce dell’evoluzione economica e sociale – 2. Ricette e procedimenti: profili giurisprudenziali – 3. Le risposte della legge sul diritto d’autore italiana – 4. Cenni storico-comparatistici sulla nascita e sui modelli di diritto d’autore – 5. La tutela delle creazioni culinarie secondo il copyright statunitense – 6. Conclusioni.

This chapter deals with the international protection and promotion of indigenous traditional knowledge (TK) associated with agriculture, with a special focus on biodiversity-related knowledge. Interest in this knowledge has intensified greatly over the past two decades, along with a growing awareness of the contribution it can make, in a time of climate and environmental change, towards developing more sustainable models of agriculture and contrasting the erosion of both
biodiversity and cultural diversity. The chapter analyzes the international legal framework for TK protection, as well as current international efforts to develop sui generis protection systems that are culturally more appropriate and capable of valorizing the collective and intergenerational nature of TK. In this context, the protection of indigenous TK is put against the backdrop of the protection of TK hold by rural communities of peasants, shepherds, and fishermen. The chapter finally investigates the role of intellectual property in preserving indigenous peoples’ TK and promoting their economic empowerment. More precisely, attention is paid to the question as to whether TK falls within the boundaries of
protected property under international human rights law.

L’alimentation, en tant qu’objet de droit international, relève de plusieurs branches de droits et par voie de conséquence d’une pluralité d’approches normatives. Si le droit international économique est tourné vers la facilitation des échanges des matières premières agricoles et produits alimentaires et la sécurisation des investissements étrangers dans ce domaine, le droit international des droits de l’Homme est soucieux d’une réalisation concrète d’un droit de l’Homme à une alimentation saine et suffisante. Certains Etats sont soucieux d’affirmer leur souveraineté et autosuffisance alimentaires tandis que d’autres rencontrent des difficultés à gérer des surplus importants de denrées alimentaires. Ces diverses dynamiques placent les enjeux mondiaux de l’alimentation aux carrefours de problématiques parfois difficilement conciliables : intervention humanitaire et souveraineté étatique, recherche de progrès technologiques et risques pour la santé et la diversité biologique (OGM et biocarburants par exemple), recherche de sécurisation des investissements étrangers et contribution au développement des Etats hôtes, etc. Pourtant, le souci de dépasser ces obstacles est souligné par l’engagement pris par les Etats de réduire de moitié, d’ici à 2015, le nombre de personnes soufrant de la faim. Si cette ambition a été réaffirmée lors du Sommet sur les objectifs du Millénaire en septembre 2010, il contraste encore avec le constat du Programme alimentaire mondial : une personne meurt de faim toute les 4,6 secondes. De quelle manière le droit international tente-t-il de faire face aux problèmes liés à l’alimentation mondiale pris sous ces diverses manifestations ? Quels sont pour le droit international les difficultés rencontrées à l’élimination de la famine, de la sous-alimentation et de la malnutrition dans le monde ? Quelles en seraient les nécessités en termes de nouvelles politiques juridiques internationales ?

The large food companies’ failure to internalize all the food production costs creates negative externalities and economic deficiencies in the food market. Government regulation to-date is insufficient to stop the externalization of costs. Poor eating habits of the general public promote such market failures and are controlled by misinformation, advertisements, and unhealthy foods. Regulatory laws, such as the Hazard Analysis Critical Control point Act (HACCP), the Poultry products Inspection Act (PPIA), and the Humane Methods of Slaughter Act were designed with so many legal loopholes, that these acts remain largely ineffective. The externalities of the food production industry affect the economy, the public’s health, the environment, but also the First Amendment Right of Free Speech. Veggie-libel laws passed in thirteen (13) states in the U.S. stifle the dissemination of the truth about the foods people eat. Consumer protection must be fueled from the inside out. Despite the public obsession with food and diet, people are ignorant of where their food comes from. Until the public’s awareness and concern is increased to a point where citizens and lawyers will use tort law to force the food producers to internalize the food production costs, the market will continue to fail.

Indice. 1. Il “diritto al cibo adeguato” accettabile da un punto di vista religioso. 2. Le Regole Alimentari Religiose tra diritto al cibo adeguato e libertà religiosa. 3. Diritto al cibo e libertà religiosa negli stati di limitazione della libertà personale: in particolare il diritto dei detenuti a un cibo accertabile dal punto di vista del proprio credo. 4. Diritto al cibo e libertà religiosa negli stati di soggezione speciale. In particolare il diritto del malato a una nutrizione accettabile da un punto di vista religioso. 5. Il diritto degli studenti a un cibo accettabile da un punto di vista religioso 6. L’accesso a un cibo accettabile da un punto di vista religioso e la libertà economica. 7. Diritto al cibo ed esercizio del credito. 8.  Conclusioni

Food is fundamental to French identity. So too is the denial of structural racism and racial identity. Both tenets are central to the nation's self-definition, making them all the more important to think about together. This article purports to identify and critique a form of French food Whiteness (blanchité alimentaire), that is, the use of food and eating practices to reify and reinforce Whiteness as the dominant racial identity. To do so, it develops four case studies of how law elevates a fiction of homogeneous French/White food as superior and normative at the expense of alternative ways of eating and their eaters-the law of geographical indications, school lunches, citizenship, and cultural heritage.

O II Congresso Ibero-Americano de Intervenção Social é organizado em boa hora e o tema escolhido não podia ser mais importante e actual.  Nenhum país tem futuro sem defender os direitos dos seus cidadãos, sem trabalhar para incluir os menos afortunados e sem perspectivar um futuro melhor nos espaços em que se pode afirmar. Estou certo de que esta publicação contribuirá, decisivamente, para o importante debate sobre a missão de Portugal e da União Europeia na construção de uma Europa Social que tem de ser sempre uma Europa dos Cidadãos (ISBN: 978-989-8890-11-5).

This publication collects the outcomes of a didactic exercise proposed to a group of students attending the course of Comparative Food Law held by Umberto Izzo (Associate professor of Private law at the Faculty of Law of the University of Trento) and Matteo Ferrari (Assistant Professor of Agrifood Law at the Faculty of Law of the University of Trento) in the spring term of the academic year 2020/21. Students were assigned with the task of studying and presenting to the class a selected group of works of scholarship authored by anglo-american academic authors dealing with several emerging issues in food law. The resulting ppt presentations are thus collected in this publication. They deal with several topics: the need  to adapt the regulation of biotechnologies in order to pursue the green revolution and the need to guarantee the world food supply; the need to enhance food labeling as a tool capable of empowering consumers to modify the agri-food industry via their buying choices; the need to review the standards that in US law qualify food ingredients to be included in the regulatory definition of "Generally Recognized As Safe", so to be put on the market; the need to implement legislative changes to promote sustainable food supply chains; the Mexican resistance to the spread of GMO crops managed by US multinationals; the advent of foods containing the active ingredient of cannabis, against the backdrop of the legalization of these substances in some US states, and the new problems that these foods pose; the risk control policies implemented by the United States to prevent the risk of consumption of fish contaminated by radiation following the Fukushima disaster; the need to harmonize the standards applied to organic farming in the US and the EU; the unprecedented possibility, ignited by technological innovation, of subjecting aromas and flavors used by the food industry to copyright; the need to change the regulation of pesticide residues; the litigation following by toxic exposure to glyphosate, marketed by Monsanto with the "round up" label, and the possibility of using the scientific achievements emerged in that litigation as a basis for regulation;  the ongoing attempt to obtain that glyphosate is outlawed in US and European law; the possibility of using food labeling to encourage the reduction of meat consumption; the heated disputes arisen in the United States about the regulatory definition of meat, following the marketing of foods that evoke meat without being of animal origin; the role that intellectual property could play in support of the nascent industry of meat produced through in vitro cell replication mechanisms, which is looked upon favorably as an alternative to meat of animal origin, as to contrast global warming, also induced by livestock breeding. / Questa pubblicazione raccoglie gli esiti di un esercizio didattico proposto ad un gruppo di studenti del corso di Diritto alimentare comparato tenuto da Umberto Izzo (professore associato di Diritto privato presso la Facoltà di Giurisprudenza dell'Università degli Studi di Trento) e Matteo Ferrari (ricerca di Diritto agroalimentare presso la Facoltà di Giurisprudenza dell'Università degli Studi di Trento) nel secondo semestre dell’a.a. 2020/21. Agli studenti è stato affidato il compito di studiare e di presentare in classe una selezione di articoli di dottrina anglo-americani focalizzati su vari temi emergenti nel diritto alimentare. Le presentazioni ppt redatte durante quell’esercizio sono raccolte in questa pubblicazione. Esse trattano temi disparati: la necessità di adeguare la regolamentazione delle biotecnologie per perseguire la rivoluzione verde e la necessità di garantire la provvista alimentare mondiale; la necessità di valorizzare l’etichettatura alimentare quale strumento in grado di mettere i consumatori in grado di  modificare l'industria agroalimentare attraverso le proprie scelte di acquisto; la necessità di rivedere gli standard che nella normativa statunitense consentono di inserire l'ingrediente di un alimento nella definizione normativa di “Generally Recognized As Safe”, per consentirne la immissione sul mercato; la necessità di attuare modifiche legislative per promuovere filiere alimentari sostenibili; la resistenza messicana alla diffusione delle colture OGM gestite dalle multinazionali statunitensi; l'avvento di alimenti contenenti il principio attivo della cannabis, a seguito della legalizzazione di tali sostanze in alcuni stati degli USA, e le inedite problematiche che questi alimenti pongono; le politiche di controllo del rischio attuate dagli Stati Uniti per prevenire il rischio di consumo di pesce contaminato da radiazioni a seguito del disastro di Fukushima; la necessità di armonizzare gli standard applicati all'agricoltura biologica negli USA e nell'UE; la possibilità, innescata dall'innovazione tecnologica, di sottoporre a diritto d'autore gli aromi e le fragranze utilizzati nell'industria alimentare; la necessità di modificare la regolamentazione dei residui di pesticidi; il contenzioso causato dall'esposizione tossica al glifosato, commercializzato dalla Monsanto con l'etichetta "round up", e la possibilità di utilizzare i risultati scientifici emersi in quel contenzioso come base per la regolamentazione; il tentativo in corso di ottenere che il glifosato sia bandito nella normativa statunitense ed europea; la possibilità di utilizzare l’etichettatura alimentare per favorire la riduzione del consumo di carne; le accese controversie sorte negli Stati Uniti in merito alla definizione normativa di carne, a seguito della commercializzazione di alimenti che evocano la carne pur non essendo di origine animale; il ruolo che la proprietà intellettuale potrebbe svolgere nel favorire la nascente industria della carne prodotta attraverso meccanismi di replicazione cellulare in vitro, vista con favore come alternativa alla carne di origine animale, per contrastare il riscaldamento globale, indotto anche dall'allevamento del bestiame.

The term “Halal Laws” in this paper relate to the laws of consumer protection in terms of Halal product. Halal laws are crucial, since it regulates an industry that is worth an estimated of USD 2.3 trillion, annually. The Halal laws in Malaysia are a national, legislated law. Meanwhile, the United States of America (USA) also have Halal laws, but it is legislated on a state level. Not all states recognise the Halal laws in the USA. Alternatively, the Netherlands do not have Halal laws or Halal related laws. Therefore, local Muslims depend on the integrity of local Halal certifier for Halal foods. This paper summarises the Halal laws differences in these 3 countries including Halal laws offenses and penalties. This paper also summarises the challenges of implementing the Halal laws in these three countries.

A sustentabilidade é um assunto mundialmente discutido e valorizado, o que leva as pessoas a procurar produtos ou serviços que gerem menos danos ao meio ambiente. Essa valorização acarretou o aumento na demanda dos consumidores por produtos sustentáveis, o que, por sua vez, levou as empresas a adotarem a sustentabilidade como estratégia de mercado. Assim, surge a preocupação com certificação da sustentabilidade dos alimentos expostos ao consumo. Para facilitar ao consumidor no processo de escolha, surgiram as certificações, chamados “selos verdes”. O problema, no entanto, é garantir a credibilidade dessas certificações. Isso porque, diante da eclosão do movimento sustentável, tornou-se comum a prática daquilo que se denomina de Greenwashing.

Abstract: Recently, insects have received increased attention as an important source of sustainable raw materials for animal feed, especially in fish, poultry, and swine. In particular, the most promising species are represented by the black soldier fly (Hermetia illucens, HI), the yellow mealworm (Tenebrio molitor, TM), and the common house fly (Musca domestica, MD). Although rapid development is expected, insects remain underutilized in the animal feed industry mainly due to technical, financial, and regulatory barriers. In addition, few works have analyzed consumer and stakeholder points of view towards the use of insects as animal feed. In this article, we summarize the main findings of this body of research and provide a discussion of consumer studies regarding the consumption of animals fed with insects. Our review suggests that consumer acceptance will not be a barrier towards the development of this novel protein industry. Furthermore, we conclude that it will be of interest to understand whether the use of this more sustainable feed source might increase consumer willingness to pay for animal products fed with insects and whether the overall acceptability, from a sensory point of view, will be perceived better than conventional products. Finally, the main challenges of the feed farming industry are addressed.

This Article explores the idea of food safety by opening the question of whether a rational economic actor in a free market for food can reasonably be expected to invest in improving the safety of the food products he makes and sells. This Article will try to show just how naïve it is to expect any economic market—whether free or regulated—to create, on its own terms, enough safety to satisfy consumer expectation, which is to say, enough safety to be (cr)edible. This Article concludes by offering ideas on proposed core values that, if somehow made an essential or defining part of the market for food, would go far in making food in the United States, if not (cr)edible, at least much safer to eat.

Il Consiglio dei Ministri, su proposta del Ministro della Giustizia e del Ministro delle Politiche Agricole Alimentari e Forestali, ha approvato il disegno di legge n. 283 della XVIII Legislatura, rubricato "Nuove norme in materia di reati agroalimentari". Il documento riprende di fatto i contenuti del precedente DDL S n. 2231 del 2016, con il quale era stato recepito il progetto di riforma del diritto sanzionatorio agroalimentare elaborato dalla Commissione istituita nel 2015 presso l'ufficio legislativo del Ministero della Giustizia e presieduta dal dott. Giancarlo Caselli.