The rise of large urban centers and global food trade has generated a modern food system that is different than anything the world has ever experienced. This modern food system has a profound impact on consumers, and has given rise to an emerging consumer-driven food culture that includes a distinctive group of consumers known as “foodies.” This course addresses the unique intersection between this new, consumer food-movement and food law and policy. A broad range of current food law and policy issues will be examined, including food safety, food labeling and advertising, obesity, nutrition, trade, biotechnology, organic and environmental regulation, hunger, sustainability, animal welfare, local food programs, and farmers' markets. This course will discuss the appropriate role of law and lawyers in this food culture and the sustainable global and domestic governance of the food system.