Global Food Legislation An Overview

Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of ten major countries across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved. The tried-and-tested concept behind the book originates from a regular summer school on food law for non-lawyers organized by the editors, and dispenses with formalized legal language such that the content may be used by food specialists without a law degree. By virtue of its systematic structure, the book allows different market conditions to be easily compared, and global trends in food legislation can be followed. Key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries.

The book contains introductions to the food regulations of the following countries or communities of states: The EU Brazil Canada China India Japan Russia South Korea Switzerland USA Each country is discussed in terms of – The legal framework of food regulation – A description of food safety authorities and enforcement procedures – A description of basic principles of food law (e.g. traceability, precautionary principle) – An overview of selected regulation areas (e.g. food labeling, nutrition facts, health claims, food hygiene, food additives, flavours, genetically modified food, novel food) – A brief overview of accountability regulations (product liability) – Special topics and challenges, developments and perspectives – Main internet sources for food regulation and food safety authorities.

Evelyn Kirchsteiger-Meier is a senior lecturer and Head of the Centre for Quality Management (QM) and Food Law at the Zurich University of Applied Sciences (ZHAW). She holds a Master`s degree in biology and chemistry from the University of Basel, Switzerland. Before joining the ZHAW, she gained extensive experience in industry by working for Nestlé, the Swiss-based multinational food and beverage company, for 11 years, as QM/food safety manager. Since 2008, she has lectured in food law, food safety and quality management at both Bachelor and Master levels, and has taught numerous adult eduction programs. She also leads several projects in the field of food law and food safety in collaboration with external partners and institutions. Furthermore, she organizes and chairs an annual conference in food law, which has gained a prominent position within the food industry and the competent authorities in Switzerland, and regularly publishes on the subject of food law.

Dr. Tobias Baumgartner, LL.M. (Eur.) is vice director of the Europe Institute at the University of Zurich (EIZ). He studied law at the Universities of Frankfurt and Mainz, obtained a Master?s degree (LL.M.) in European and International Law from the University of Bremen and a Doctoral degree (Dr. iur.) from the University of Zurich. He gained work/research experience in Hamburg, Hong Kong and New York. His fields of expertise cover the areas EU constitutional law, EU business law, IP law and food law. In his position at the EIZ, he advised the Federal Office of Public Health in the area of EU food law. Furthermore, he is a lecturer in an advanced study program on Swiss and EU food law, which he has established in cooperation with Evelyn Kirchsteiger-Meier from the Zurich University of Applied Sciences (ZHAW).