Book cover for Alternatives to Conventional Food Processing: Edition 2.

Food Law and Sustainable Food Processing: A Comparison of the EU and the USA

January 1, 2018 - Author: Fortin, Neal

Chapter 2: Food Law and Sustainable Food Processing: A Comparison of the EU and the USA
Neal D. Fortin


Throughout most of history, production of sufficient food was the primary goal of sustainability. Our current era has seen the rise of the “power of green”, consumer motivation to purchase products produced in a more sustainable system. There has also been significant government legislation addressing sustainability issues. This chapter explores and compares US and EU sustainability law that relates to food processing. Many similarities are seen but also some differences in the approaches of the two regions. The role of private standards is also discussed and their importance examined.

From the book: Alternatives to Conventional Food Processing: Edition 2


Authors

Neal Fortin

Neal Fortin
517-353-3416


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Institute for Food Laws and Regulations

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