Article excerpt from The Economist:
Americans increasingly like to buy local food. The number of farmers’ markets offering local produce, cakes and jams around the country has more than doubled to nearly 8,300 in a decade. Sluggish job growth has also encouraged more people to start home-based businesses. But regulating the sale of goods made in ordinary kitchens is a “grey area”, says Emily Broad Leib of the Harvard Law School Food Law and Policy Clinic. So states are passing “cottage-food laws” allowing people to sell “non-potentially hazardous” foods, such as baked goods and almost anything canned, from their homes. But the rules are often odd or fussy, and no two states are alike.
Read the full article here.
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