The Legal Structure Behind Local Food

The food system is evolving and consumer demand for local food is growing. Entrepreneurs are capitalizing on America’s changing eating patterns, yet many of these business leaders fail to appreciate the complex and unexpected ways in which their businesses are regulated. This course is designed to help the general practitioner spot the common issues of importance to the typical food business. The material covers issues relating to federal laws like the Packers and Stockyards Act, the Perishable Agricultural Commodities Act, the Food Safety Modernization Act, the Food Drug and Cosmetic Act, as well as some basic commercial agreements that deal with these laws. This course is presented by Jason Foscolo, founding partner of Foscolo & Handel PLLC, a law firm dedicated to the unique needs of farming and food businesses. 

Learning Objectives:

I.    Gain a working knowledge of the federal regulations that impact a local food business

II.   Discuss the ways in which food and agricultural laws affect some common business models in the local food movement

III.  Develop the issue-spotting skills that will enable the general practitioner to identify legal and regulatory risks for food industry clients

IV.  Understand practical strategies for mitigating identified risks