The amount of litigation in the United States regarding food has increased tremendously over the last five years. Cases range from those challenging the labeling and marketing of food to those challenging the very ingredients in the food itself such as trans-fat; sugar; and, refined flour. Often these cases are brought as class actions in federal court and are highly complex and challenging to litigate. Many
Successfully litigating a food law case often involves an in-depth knowledge of class action law; Food and Drug Administration regulations; and, many other areas of law.
This course, presented by Maia Kats, director of litigation at the Center for Science in the Public Interest (“CSPI”) and Michael Reese, a class action practitioner who has litigated dozens of food cases in the past twenty years and who teaches class action law at Brooklyn Law School, will review the current state of food law including recent class action decisions that pertain to food law; the FDA and USDA’s role in food law litigation; as well as recent trends in the type of claims and cases brought. They will offer practical guidance on how to litigate a food law case.
This deserves an expansion. Good content in an area of law that needs more attention from lawyers.
This is a new area of practice developed after I passed the bar in 1992. It would be wise to view this presentation and see what has developed. Highly recommended to those potential viewers who consume food.
excellent mixture of specific rules and cases and general issues in food safety addressed by CSPI
Michael Reese is an especially good lawyer and presenter.