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Jobs like the ones Lusk mentions that may not have existed even five years ago, such as this one at UCLA, are also becoming more common.
And it no longer surprises me when I receive an email out of the blue inviting me to speak to undergraduate or law students specifically about “food freedom”—as happened most recently less than two weeks ago.
These jobs and speaking engagements echo the rise of academic coursework in food law and policy that the Harvard Law School article noted.
Christophe Hille, a food entrepreneur who is co-owner of New York City’s Northern Spy Food Co. and a graduate student in nutrition and food studies at New York University, is developing a graduate-level course that he’s tentatively titled "Nutrition and its Discontents."
The goal of the class, says Hille (also by email), “is to try to nurture in nutrition, public health, and food systems students a more nuanced view of scientific knowledge, individual dietary behaviors, and public policy options.
“The emergence of more multidisciplinary food policy and law programs such as [Harvard Law School’s] Food Law Society suggests that others are also looking for better approaches to progress than we currently seem to have at our disposal[.]”
Across the country, academics appear to be responding to the needs and interests of Americans in new laws and policies that give them more control over their food choices. That’s progress indeed.