A webinar presented by the IBA Agricultural Law Section
The production and processing of meat and dairy products substantially contributes to greenhouse gas emissions and climate change. Global food habits need to change in meaningful ways to improve society. New food products based on alternative protein sources, including insects, algae, seaweed, mushrooms and nuts benefit both humans and animals. Governments are under increasing pressure to act and meet international CO2 reduction targets.
How do laws, regulations and climate-related policies achieve these objectives and support climate change goals? What are the practical implications for the supply chain and traceability in the private agri-food sector? Should new food laws and policies restrict production of non-climate-friendly food or require labelling of such food products? Can consumer protection and human rights laws provide a basis for action against governments or businesses in this respect? This session will explore these and other pressing questions.
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