This seminar will present an overview of topics in food law and examine how these laws shape what we eat. In recent years, increasing attention has been paid to a range of issues impacting the food system from farm to fork to landfill. For example, recent major news stories have covered oppressive labor conditions for agricultural workers and lack of hazard pay during COVID or heat protection during heat waves; state and local efforts to expand access to healthy foods and to tax or label unhealthy products; reporting of the scale of land loss by BIPOC producers as a result of direct governmental and societal discrimination; and efforts to prevent labeling of plant-based products as “meat” or “milk.” Since March 2020, we have seen increased visibility of issues related to food production, safety of food workers, and food insecurity, as the COVID-19 pandemic revealed and exacerbated fractures and inequities embedded in our food systems.