Food and Agriculture Clinic
About This Class
In the Food and Agriculture Clinic, students collaborate with local, regional, national and international partner organizations to develop and publicly disseminate law, policy and market tools that provide guidance to food system constituencies, including farmers, food entrepreneurs, consumers, legislators, and advocates, on how to advance law, policy and market initiatives that directly or indirectly promote (1) environmentally and economically sustainable agriculture, (2) public health, (3) food access and food security, (4) local and regional agriculture economies and (5) animal welfare. Student clinicians participate in all aspects of project development and execution, gaining experience in both advocacy and the business behind it. Skills practiced in the clinic — including problem solving, cross-professional collaboration, legal research, legal writing, project management, legal resource design, interviewing, public speaking, media and marketing — are transferable to any advocacy context. Method of evaluation: Clinic is high pass/low pass/fail.