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.
Maia Kats is the Litigation Director for the Center for Science in the Public Interest, the leading non-profit addressing nutrition and truth in food labeling. As CSPI Litigation Director, she focuses on prosecuting consumer class actions in the food and supplements context. Most recently, Ms. Kats and her co-counsel have resolved class claims against Coca-Cola for its marketing of Vitaminwater, Campbell Soup Company for its labeling of Plum Organic Baby Foods, Safeway for its failure to notify customers of Class One Recalls, and PepsiCo for its marketing of Naked Juices.
She recently initiated several other litigations, including against Coca-Cola and the American Beverage Association, CVS, Kellogg, and General Mills. Prior to joining CSPI, Ms. Kats was a partner with the class action firm of Sprenger & Lang, PLLC and before then, an associate with Hughes Hubbard & Reed. She earned her J.D. From the University of Michigan School of Law, where she earned multiple awards, and her B.A. from the University of Michigan, with highest honors.
Michael Reese is the founder of Reese LLP - a law firm based in New York, New York that has litigated class actions since 2008 on behalf of consumers, with a focus on food related cases. Mr. Reese frequently work with non-profit organizations to address food law related issues. Mr. Reese and his firm have been appointed as class counsel by federal and have been responsible for the removal of trans-fat for a number of popular consumer products; changes to labeling and marketing of a number of foods; and, reimbursements of tens of millions of dollars to consumers.
In addition to his litigation efforts, Mr. Reese is a widely respected lecturer and author of food law issues. He has recently presented at the American Bar Association Health Law Summit; the Food and Drug Law Institute; the Grocery Manufacturers’ Association; and, the Union Internationale des Avocats in Verona, Italy. Mr. Reese is also an adjunct professor at Brooklyn Law School where he teaches on class actions. Prior to entering private practice in 2000, Mr. Reese served as an assistant district attorney at the Manhattan District Attorney’s Office. Mr. Reese received his law degree from the University of Virginia.
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.
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