Syllabus and Required Reading List
Risk and Regulation:
Sustainability in the Food Sector
John Wargo, PhD
Visiting Professor
Zaeslin and Maag Summer School
Universität Basel &
Professor of Environment, Health, and Politics
Yale University
August 5-August 15, 2013
Abstract: This course will explore significant challenges posed by the global food supply to
environmental quality and human health. Challenges to be examined include: agricultural chemicals,
drinking water quality, genetically modified organisms, packaging polymers, pharmaceuticals, food
energy input/yield, imports, certification programs, labeling requirements, and nutritional excess.
Comparisons will be made among Swiss, EU, and US laws, regulations and policies. Students will
examine prohibitive policies, cost-benefit balancing standards, risk ceilings, contamination limits, tax
policies, labeling/warning requirements, public subsidies, trade barriers, and certification standards.
Students will learn to evaluate the effectiveness of law and policy, and to judge the quality and
uncertainty of scientific evidence used to claim that a problem exists.
Corporate case histories available will include Nestlé, Syngenta, Novartis, Migros, Coop, Whole Foods,
Kalamata Olive, BioSuisse, McDonald’s, and FIJI Water. Competitive strategies among producers,
processors, distributors, retailers, consumers and institutional buyers will be considered, including
certification & labeling initiatives. Most sessions will examine one or several foods, for example: milk,
corn, beef, fish, bananas, tomatoes, bottled water, coffee, and olive oil.
Format: Each session will include a 1-hour lecture followed by a discussion of lecture concepts and
assigned readings.
Readings: Required reading material is now online:
http://wwz.unibas.ch/summerschool/courseprogram-2013/wargo-environmental-law-and-public-policyus-vs-eu/
Approximately 30-40 pages of readings will be assigned for each session, so it is very important to read
materials before the beginning of each class. Additional readings will be available electronically.
Obligations: Students are required to attend class, are expected to have read the materials carefully, and to
be prepared for active discussion. A final examination will be required.
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1.
The Future of Food: Challenges, Risks, Opportunities
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2.
Agricultural Chemicals and Food: Science, Law, & Risk Assesment
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3.
4.
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Deb, G. 2007. Atrazine: Differences Between EU and US Regulations. Temple J. Sci. Tech. & Env. Law. V
XXV.
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NRDC. 2010. Still Poisoning the Well. Atrazine continues to contaminate surface water and drinking
water in the US.
Plastics and Packaging
European Commission: Analysis of the EU Organic Sector. 2010.
European Commission: Labelling: competitiveness, consumer information and better information.
Directorate Health and Consumer Information.
Food and Energy
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8.
Wargo, Green Intelligence, Chapters 5-7.
Organic Certification: The Sufficiency, Legitimacy, and Legality of Food Claims
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7.
Wargo. 2009. Green Intelligence. The Quiet Revolution in Plastics. Yale Press.
Gino et al. 2012. FIJI Water: Carbon Negative? Harv Bus Sch. Case: 9-611-049.
Fisheries: Managing Chemicals in Global Circulation

6.
Wargo. 2009. Green Intelligence: Chapters 10, 12.
Lu C, Schenck FJ, Pearson MA, Wong JW 2010. Assessing Children’s Dietary Pesticide Exposure.
Environ Health Perspect 118:1625-1630.
Agricultural Chemicals & Water Supplies
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5.
Wargo. 2009 Green Intelligence. Chapters 1-4.
Webber and Matthews. 2008. Food-Miles and the Relative Climate Impacts of Food Choices in the
United States. Env Sci Tech 42, 3508-3513.
David Pimentel et al. 2008. Reducing Energy Inputs in the US Food System. Human Ecology 36:459471.
Eshel and Martin. 2005. Diet, energy, and global warming. Earth Interactions. V 10-9.
Milk, Beef & Nutrition
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Goldberg & Yagen. McDonalds Corporation: Managing a sustainable supply chain. HBS Case 9-907414.
Lawrence, R. 2002. Food Fight: US Europe and trade in Hormone-Treated Beef; HKS434.
US GAO. 2011. Antibiotic Resistance. GAO-11-801.
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