'Fake Food' as a New Ingredient in the 'Cuisine Juridique': A Case for 'Regulatory Co-Opetition'

Medicine and Law, Vol. 37, No. 1, pp. 175-192, 2018

17 Pages Posted: 22 Mar 2018

Date Written: March 2018

Abstract

Food fraud is an economically motivated illicit activity that has surpassed the limited regulatory and enforcement resources dedicated by the governments for combatting this transnational phenomenon that endangers human health, erodes consumer trust, and causes substantial losses to the global food industry. Fragmentation, overlaps, and divergence of numerous food-related legal regimes both at national and international levels represent a serious challenge for combatting these illegal practices. Even a uniform and coherent legal definition of food fraud resulting in the “fake food” seems unattainable, as the overview of the relevant regulations of China and European Union indicates. The systemic approach to tackling the problem of food fraud would require the coordination of various legal regimes and stakeholders (both governmental and non-governmental) in the process of “regulatory co-opetition”.

Keywords: Food, Food Safety, Food Fraud, European Union, China, Consumer Protection, Unfair Commercial Practices, Misleading Advertising

JEL Classification: K21, K32, K42, Q13, Q18

Suggested Citation

Svetlicinii, Alexandr, 'Fake Food' as a New Ingredient in the 'Cuisine Juridique': A Case for 'Regulatory Co-Opetition' (March 2018). Medicine and Law, Vol. 37, No. 1, pp. 175-192, 2018, Available at SSRN: https://ssrn.com/abstract=3143305

Alexandr Svetlicinii (Contact Author)

University of Macau - Faculty of Law ( email )

Macau

Here is the Coronavirus
related research on SSRN

Paper statistics

Downloads
74
Abstract Views
392
rank
357,821
PlumX Metrics