Irish Food Law European, Domestic and International Frameworks

€115.00

By: Caoimhín MacMaoláin

Published: 21-02-2019
Format: Paperback
Edition: 1st
Extent: 448
ISBN: 9781509907793
Imprint: Hart Publishing

About Irish Food Law
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.

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