Irish food law : European, domestic and international frameworks / Caoimhin MacMaolain.

Format:

Book

Author/Creator:

MacMaoláin, Caoimhín, author.

Language:

English

Subjects (All):

Food law and legislation--Ireland.

Food law and legislation.

Physical Description:

1 online resource (443 pages)

Edition:

1st ed.

Place of Publication:

Oxford : Hart Publishing, 2019.

Summary:

This book provides a comprehensive analysis of food law in Ireland, tracing its historical development from colonial times and the Irish Free State to the modern interplay between domestic and European Union food regulations. It explores key issues such as food safety, labeling, advertising, protected food names, and hygiene. Additionally, the book addresses contemporary concerns, including nutrition, obesity, alcohol abuse, food fraud, animal welfare, organic production, and advanced technologies like genetic modification and cloning in food production. The author also examines the ethical and environmental challenges facing food law, alongside international frameworks such as World Trade Organization agreements and Codex Alimentarius standards. Intended for legal professionals, policymakers, and scholars, this work offers valuable insights into the dynamic and evolving field of food law. Generated by AI.

Contents:

Intro

Contents

Table of Cases

Table of Legislation

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

Bibliography

Index.

Notes:

Description based on print version record.

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

1-5099-0778-5

OCLC:

1088342828