Overview

The production, marketing and exportation of food is particularly important to the Irish economy. The sector continues to grow and has played a very significant role in Ireland’s financial recovery. This important new book provides a much needed overview of the field. It traces the history and development of the fledgling system of food law as it was in Ireland during colonial times and the Irish Free State, through to an examination of the current dynamic relationship between International, European Union and domestic laws on matters such as food safety, food labelling and advertising, protected food names, hygiene and food contamination. The book also contains detailed assessments of the ways in which the law is used to address current health concerns, such as those related to nutrition, obesity and alcohol abuse, as well as such issues as food fraud, animal welfare, organics and the use of technologies like genetic modification, cloning and nanotechnology in food production.

Full Product Details

Author:   Caoimhín MacMaoláin
Publisher:   Bloomsbury Publishing PLC
Imprint:   Hart Publishing
Weight:   0.668kg
ISBN:  

9781509907793

ISBN 10:   1509907793
Pages:   448
Publication Date:   21 February 2019
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. History and Development of Irish Food Law 1.1. Introduction 1.2. History of Food Laws 1.3. European Integration 1.4. Conclusion 2. Domestic, European Union and International Food Law 2.1. Introduction 2.2. TFEU Obligations 2.3. International Obligations 3. Key Actors in Irish Food Law 3.1. Introduction 3.2. Government Departments 3.3. Enforcing Food Law 3.4. State Agencies 3.5. Conclusion 4. EU Rules on the Free Movement of Food 4.1. Introduction 4.2. Measures Equivalent to Quantitative Restrictions on Trade in Food 4.3. Measures Equivalent to Customs Duties on Imported Food 4.4. Discriminatory Taxation on Food and Drink 4.5. Conclusion 5. Food Safety 5.1. Introduction 5.2. Food Safety Acts 5.3. BSE Crisis 5.4. White Paper on Food Safety 5.5. General Food Law Regulation 6. Chemical and Biological Safety of Food 6.1. Hormone Use in Food Production 6.2. Pesticides 6.3. Materials in Contact with Foodstuffs 6.4. Ionisation 6.5. Food Hygiene 7. Food Labelling and Advertising 7.1. Framework Food Labelling Legislation 7.2. Nutrition Labelling and Claims 7.3. Labelling Codes of Conduct and Practice 7.4. Quality and Composition Labelling 7.5. Conclusion 8. Protected Food Names 8.1. Geographical Indications 8.2. Traditional Specialities 8.3. Wine and Spirits Protection 9. Nutrition, Obesity and Health 9.1. Introduction 9.2. Nutrition Labelling Requirements 9.3. EU Nutrition Policy and Obesity 9.4. National Nutrition Policy in EU Member States 9.5. International Policy and Recommendations 9.6. Irish Sugar Tax 9.7. Public Health and Alcohol 9.8. Conclusion 10. Ethical and Environmental Aspects of Food Law 10.1. Introduction 10.2. Food Law and Climate Change 10.3. Organic Food 10.4. Genetic Modification 10.5. Protecting the Welfare of Food-producing Animals 10.6. Future Challenges for Food Law

Reviews

This book has that broad spectrum of appeal and I would commend it to anyone, in or outside of Ireland, who wants to be informed about the many and varied issues relating international, EU and national food law and policy. -- Ian Thomas * European Food and Feed Law Review *

Author Information

Caoimhín MacMaoláin is Associate Professor of Law and Fellow of Trinity College Dublin.

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