The two main things I love about the law school experience are (1) the flow of knowledge and the exchange of ideas that happens in the classroom on a daily basis, and (2) that each August a new crop of eager law students begins their journey to become members of our service profession. Did that statement surprise some of you? It shouldn’t have; since the days of the early Greeks and Romans, the legal profession has been about advising and serving others. And, as a law professor and food lover, I can think of no better way to put your modern day legal skills and talents to use than in the growing area of Food Law.
With the anticipated arrival of world citizen number 7 billion, and with people living longer in our world of finite resources, we must start strategizing around issues of sustainability, scalability and food equity. And a key voice in these discussions must come from the legal community; lawyers providing insight and direction from all sides of the discussion – from the point of view of the small farmer and/or farmers’ market to the large industrial corporation that owns thousands of chickens and cows; from point of view of the local and federal governments to the pro-consumer non-profit organizations. The dinner bell is ringing. Won’t you pull up a chair to the table and answer the call? Strongly consider becoming a food lawyer.
Want more inspiration? Read the following blog from Mark Izeman: http://switchboard.nrdc.org/blogs/mizeman/wanted_food_lawyers.html
~Professor M. Victoria Taylor~
