Food and Beverage Law Clinic

Students in the Food and Beverage Law Clinic provide transactional legal services to small- and medium-sized farms, food and beverage entrepreneurs, and nonprofit organizations seeking to improve our food system. Students complete projects in areas of critical need including business formation, access to land, access to capital, eligibility for federal and state programs and benefits, and compliance with federal, state, and local regulatory law (including food safety law, labeling requirements, labor law, and zoning). Through their client work students develop fundamental transactional legal skills including contract drafting, entity and deal structuring, negotiation, legal research and analysis, creative problem solving, and counseling.

The weekly seminar component of the Clinic teaches the substantive law and legal practice skills that are most useful to students to support their client work. In addition, the seminar provides an opportunity to discuss the role of law and lawyers in food systems and the practical, ethical and policy-based issues that arise in the context of their client work.

Permission of the professor, based upon application and interview, is required. Prerequisites: Professional Responsibility plus one regulatory course (Environmental Skills, Environmental Survey, Administrative Law, or Food Law) and one transactional course (Corporations, Drafting Legal Documents, Business Planning, Environmental Commercial Transactions, or Real Estate Transactions). The regulatory or transactional course requirement may be waived or taken concurrently in exceptional circumstances. The clinic is open to students in their second, third, or fourth year of law school.