As readers of this blog know, food law is a hot topic in today’s legal practice. For those looking to deepen their understanding of the growing field of food law, Tommy Tobin, an attorney in the firm’s Food Litigation practice, has edited the treatise Food Law: A Practical Guide. Written by practicing lawyers, including leading Perkins Coie attorneys, for practicing lawyers, the book aims to provide an introduction to how different areas of law and legal practice intersect with food, with information that is both practical and actionable.
As noted in the book, “food litigation has quickly become a distinct practice area in commercial litigation, with the plaintiffs’ bar increasingly targeting the industry, law firms establishing practice teams focusing on these matters, and even law schools offering courses on the subject,” and “this growing field sees no signs of slowing down in the years ahead.”
Chapters include “Food Litigation: An Emerging Field,” “Reasoning with the Reasonable Consumer Standard in Food Litigation,” and “Food Law and the Pandemic: Securing the Food System.” The book was published by the American Bar Association.