Democratising Food Safety: Why We Need to Look Beyond Government Regulation and Provide a Citizen Right of Action
Print
EmailNeal Fortin's recent article published in the European Journal of Risk Regulation.
MSU's Institute for Food Laws & Regulations, Neal Fortin, has an article published in the European Journal of Risk Regulation. The article is titled "Democratising Food Safety: Why We Need to Look Beyond Government Regulation and Provide a Citizen Right of Action."
You can view the article at https://doi.org/10.1017/err.2024.41.
Abstract
Imperfect information on food safety and risk has created a system with less safety than the public wants. Consumers cannot pay for the level of safety they desire. Tort under-compensates for foodborne illness due to difficulty proving causation. When market controls are ineffective at producing the level of safety desired by consumers, the classic approach is government regulation. However, government regulators face challenges that impede the translation of scientific knowledge into regulatory controls. This often results in an equilibrium of private interests and bureaucratic interests rather than the public interest. To restore republican deliberation on food safety we need greater citizen involvement in the decision-making. Access to the courts is an effective means for citizens to participate directly in the decisions affecting food safety; thus, a private cause of action to our national food safety laws is proposed.
Learn more about the United States food regulatory system with MSU's online graduate courses, particularly:
- Food Laws and Regulations in the United States (fall and spring semesters)
- Regulatory Leadership in Food Law (fall semester)
MSU's Institute for Food Laws and Regulations offers online graduate courses to food industry professionals. Most IFLR students work full time for food companies or regulators, and take one online course at a time to further their professional development. Students may take as few or as many courses as they desire, and may earn a Certificate in International or United States food law after completing twelve qualifying credits (usually four courses).
