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Honey and olive oil consistently rate as some of the top fraudulent food products. How do companies commit “honey fraud” and why is it so difficult to regulate food products? Executive Director of the Resnick Center for Food Law and Policy and Professor at the UCLA School of Law, Michael Roberts, joins us to explain the complexities of governing food and why he makes always checks the labels before buying olive oil.
More about Michael Roberts
Michael T. Roberts is the founding Executive Director of the Resnick Center for Food Law and Policy at UCLA School of Law. Roberts is a thought leader in a broad range of legal and policy issues from farm to fork in local, national, and global food supply systems. He taught the first food law and policy course in the United States in 2004 and served as the leading force in the development in 2005 of the first scholarly journal – Journal of Food Law and Policy – devoted exclusively to the field. Since his arrival to UCLA in 2013, Roberts has authored and edited major foundational publications on food law. He authored the first major treatise on food law, titled, Food Law in the United States (Cambridge University Press 2016). He is also co-editor of a case book, Food Law: Cases and Materials (Wolters Kluwer 2019). He is currently editing Research Handbook on International Food Law (Edward Elgar Publishing, forthcoming). He has also written several other chapters, articles, and papers on food law topics.
