BLG lawyer Amélie Gouin and Glenford visited McGill Law School this past spring. We got to do a food law edition of Scared Straight, speaking to students about our careers as food lawyers.Read More
Precedent Magazine has named Glenford Jameson amongst six exceptional lawyers in their first ten years of practice who demonstrate professional excellence and a commitment to community service. Glenford, who continues to work hard to develop a nascent area of law also volunteers his time with learning farms and professional bodies. Check out the article here and learn more about his professional and volunteer activities here.
Glenford was interviewed by Yahoo Finance journalist Andrew Seale in light of recent criminal charges brought by the Canadian Food Inspection Agency against Creation Food Co. and director Kefir Sadiklar. “Labeling in this country is heavily regulated – there are significant fines (under criminal law), there’s every reason in the world not to do what’s happened in this camp,” said Glenford Jameson, “There are always a few actions here or there from the CFIA, but we’re seeing a real uptick.”
Glenford was interviewed by Dayna Winter on the legal considerations involved in starting an e-commerce food business. In the post, considerations relating to marketing, advertising, product selection and legal liability arising from the production or sale of food. Glenford is quoted both on legal considerations as well as best ethical practices that successful businesses undertake:
“My best clients typically ask themselves ethical questions about their actions, their suppliers, how they treat their customers, their employees, and how they impact the world. When they approach problems in that way they're typically in a better position to maintain the respect and goodwill of the community that they operate in as well as from their customers. Respect and goodwill are hard to earn and they're pretty easy to lose. Even though that has nothing to do with the law per se it's a really important M.O.” - Glenford
Glenford was interviewed earlier this year by Husein Panju of Lawyered | The Podcast to discuss three developing areas of food law in Ontario: the Ontario Healthy Menu Choices Act, which mandates calorie labelling at restaurants with twenty or more locations, the Toronto Distillery Company constitutional challenge to the LCBO’s markup regime, and the CFIA’s emerging approach to food fraud on cases like R. v. Mucci, R. v. Cericola Farms and R. v. Thomas Canning
DALA (droit autrement / legal alternative) at McGill Law School interviewed Glenford on his career to date as a food lawyer. Check it out here.
Glenford will be speaking at McGill Law School on March 9th on legal developments in food law alongside lawyer Amélie Gouin of BLG.
The Healthy Menu Choices Act is now in effect. On this episode we discuss mandatory calorie labelling in Ontario. In a lot of ways, this is a great companion piece to Catherine Mah’s episode earlier this season. Catherine is an incredible advocate for municipalities as effective jurisdictions to enact change in how we approach public health problems. Calorie labelling is an example of this. In the US, it was implemented first in cities, then states, and now it's going to be across the US and administered by the Food and Drug Administration on May 5, 2017.
But we really haven't had a Canadian rogue public health municipality in the same way as the US has NYC or Berkeley or Philadelphia to push these issues along so, eventually in 2015, Ontario decided to do it provincially. But we didn’t do that in an original manner. In a lot of ways, the Ontario Healthy Menu Choices Act is simply copycat legislation. Sure, It has been modded to fit the Ontarian legal context, but have no doubt: it’s ripped from our neighbours.
Kelly Harris is a partner at Miller Thomson LLP and a lawyer who advises on advertising, marketing, and competition law issues. She caught an early wave of calls from clients who wanted to meet their regulatory obligations under this new act. But it's a tough job when you're presented with a set of regulations just months before they're put in motion. Thus, I wanted to probe the legislation alongside Kelly to figure out whether the legislation drafters did a thorough job in contemplating all of the ways in which Ontarians purchase ready to eat food, or define a grocer, or think of a menu.
We have a lot of questions and a lot of remarks for this framework, which goes beyond the standard "Uh Oh Get Ready Calorie Labelling is Coming to Ontario ¯\_(ツ)_/¯" articles that you’ve no doubt seen over the past year. And we’ve tried to explore the oddities of how strange an exercise it is to govern your menus and advertisements and drive thrus in this province.
If you want to follow along, check out the Healthy Menu Choices Act and the Regulations.
Those news articles: Calorie Labelling for people with eating disorders and Calorie Labelling could make women gain pounds.
Glenford Jameson interviewed on The National and CBC News Network regarding fast food meat composition /
Glenford was interviewed by Charlsie Agro for a Marketplace story on The National and Natasha Fatah for CBC News Network relating to CBC Marketplace's DNA testing of fast food chicken sandwiches.
Annie Chu captured her experience at The Future of Food Law in Canada and conference content partners Devour! Food Film Festival, which Glenford and Shannon co-organized with Professor Jamie Baxter (here's a link to our podcast on food law education) and Jessica Rose, in an article for the Ontario Bar Association's JUST Magazine this month:
Glenford and Shannon are proud to be at the forefront of food law in Canada, the first national food law conference in Canada last fall at Schulich School of Law and are working hard to ensure that the 2017 edition of the conference, hosted by the University of Ottawa Faculty of Law, will be as successful as the first.
We've got Gerald Chan from Stockwoods LLP this episode and we're talking about food crime. Gerald spoke about inspections and investigations at The Future of Food Law & Policy in Canada last fall in Halifax, specifically about R. v. Mucci Farms and R. v. Cericola Farms. In a broader sense, food fraud is in the news because we're discovering that the scope of food fraud globally is larger than we had imagined - both in frequency and in value. In the rest of the world, we’re seeing scandals related to counterfeit wines, falsely labeled fish, and fake rice or fake American ginseng. The Tampa Bay Times’ Laura Reiley wrote a series called Farm to Fable (great name, great content) – which has led to the Florida State Attorney General looking into food fraud issues, the Florida Department of agriculture changing entire programs of oversight and increased investigations and training. In the UK, the Food Standards Agency has established a National Food Crimes Unit, the International Food Fraud Network is based out of the University of Manchester, and Dr. Chris Elliott, who I mentioned, is based out of the Institute for Global Food Security at Queen’s University Belfast, and he’s doing some great work with government and in research on this topic.
Domestically, Dalhousie University’s resident food business expert Sylvain Charlebois is releasing a study on food fraud on February 21, so keep an eye out for that.
But, I’ll leave it to Gerald to take it from here.