Lewis & Clark Law School’s annual food law symposium will feature Congressman Earl Blumenauer as its keynote speaker. The March 23 symposium - “The Future of Food: Growing Opportunities” - was planned by the Center for Animal Law Studies, which takes turns with the business law and environmental law departments in coordinating the yearly event.
The Center for Animal Law Studies will give attendees the chance to hear from a variety of speakers on panel topics such as environmental and food justice, the law and public health, what’s new in food law, and the business of food law.
“This year’s symposium takes a critical, intersectional and interdisciplinary look at the environmental and food justice impacts of our food system, the public health implications of our food choices and the food business in our modern world,” said Becky Jenkins, the Aquatic Animal Law Initiative Fellow at Lewis & Clark’s Center for Animal Law Studies.
The food law and policy symposium kicks off with a welcome from Dean of Lewis & Clark Law School Jennifer Johnson, as well as Associate Dean Pamela Frasch.
Attendees will next hear from a number of speakers in the food law field, such as Jessica Culpepper, a food safety and health attorney at Public Justice, staff attorney for administrative affairs at Mercy for Animals Stefanie Wilson, and Amy van Saun, a staff attorney at the Center for Food Safety.
Johns Hopkins Center for a Livable Future’s research program manager Carolyn Hricko will speak on the “Law and Public Health” panel, alongside Dr. Craig McDougall and Kathy Hessler. McDougall is a professor at Oregon Health and Science University and Hessler is the clinical director of animal law at Lewis & Clark.
The “What’s New in Food Law” panel will feature discussions from Animal Legal Defense Fund staff attorney Amanda Howell, Lewis & Clark Law School faculty member Allison Condra, and Jenkins.
The last panel, “The Business of Food Law,” includes the founder of Tofurkey Seth Tibbot, director of outreach for Farm Forward Claire Fitch, and executive chef for Bon Appetit Ethan Davidsohn.
Time/Date/Place
“The Future of Food: Growing Opportunities” will be held from 8 a.m. – 6 p.m. on Friday, March 23, in Classroom 2 of the McCarty Building on Lewis & Clark Law School’s campus. More information about the individual speakers can be found here.
RSVP & Contact
Those interested in attending can RSVP online. Questions can be directed to Becky Jenkins at rebeccajenkins@lclark.edu. This program qualifies for 6.0 General MCLE credits through the Oregon State Bar.
