Food Law and Policy conversations are becoming increasingly prevalent in academic, legal and popular discourse. The food we eat, and our laws and policy governing it, have a profound impact on urban and rural communities, the natural environment, and animals. This year’s symposium takes a critical, intersectional, and interdisciplinary look at the environmental and food justice impacts of our food systems, the public health implications of our food choices, and business of food in our modern world.

8:15-8:45 am: REGISTRATION/CHECK IN/LIGHT REFRESHMENTS

8:45-9:00 am: WELCOME
Jennifer Johnson - Dean, Lewis & Clark Law School
Pamela Frasch - Associate Dean, Lewis & Clark Law School

9:00-10:30 am: ENVIRONMENTAL AND FOOD JUSTICE
Jessica Culpepper - Food Safety & Health Attorney, Public Justice
Peter Brandt - Senior Attorney for Farm Animal Litigation, Humane Society of the United States
Amy Van Saun - Staff Attorney, Center for Food Safety

10:30-10:45: am: BREAK

10:45 am-12:15 pm: THE LAW AND PUBLIC HEALTH
Dr. Craig McDougall - Professor, Oregon Health and Science University
Carolyn Hricko - Research Program Manager, Food System Policy at Johns Hopkins Center for a Livable Future
Kathy Hessler - Clinical Director, Lewis & Clark Law School

12:15-1:30 pm: LUNCH

1:30-3:00 pm: WHAT’S NEW IN FOOD LAW
Amanda Howell - Staff Attorney, Animal Legal Defense Fund
Allison Condra - Faculty, Lewis & Clark Law School
Becky Jenkins - Aquatic Animal Law Initiative Fellow, Center for Animal Law Studies

3:15-3:30 pm: BREAK

3:30-5:00 pm: THE BUSINESS OF FOOD
Seth Tibbot - Founder, Tofurky
Claire Fitch - Director of Outreach, Farm Forward
Ethan Davidsohn - Executive Chef, Bon Appetit

5:00-6:00 pm: RECEPTION

This program has been approved for 6.0 General MCLE credits through the Oregon State Bar. Major thanks to the Animal Legal Defense Fund for funding and to the Lewis & Clark Student Bar Association for additional funding.