Getting into the Field
Getting into the Field
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进入现场
DOI：
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发表时间：
2011
期刊：
影响因子：
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通讯作者：
Jay A. Mitchell
中科院分区：
文献类型：
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作者：
Jay A. Mitchell
食品系统的特点是结构特征和其他属性，使其成为具有多样化设计和目标的体验项目的来源。该系统具有各种各样的活动、参与者、法律问题和文献。食品是人们日常生活中常见的、有形的存在，也是公众强烈兴趣、监管关注、商业演变和行业创新的主题。系统参与者包括通常以诊所和公益项目为代表的个人和组织。更广泛地说，食物是人类的基本需求，其生产、分配和消费提出了社会极为关注的问题。这些因素为体验式项目提供了大量机会、学生参与的巨大潜力以及奉献公益资源的大量理由和动机。本文不是从农业或食品法学者或从业者的角度撰写的，而是从一位公司律师的角度撰写的，该公司律师负责指导一家交易诊所，该诊所的目标客户通常是在大型城市律师事务所开始其职业生涯的学生，本文描述了系统特征以及一家诊所与食品系统客户打交道的经验。事实证明，从农场到餐桌是企业实践和专业培训的一条富有成效的途径。
The food system is characterized by structural features and other attributes that make it attractive as a source of projects for experiential programs of diverse design and objective. The system features a wide variety of activities, actors, legal issues and literature. Food is a familiar and tangible everyday presence, and a subject of intense public interest, regulatory attention, commercial evolution and sector innovation. System actors include individuals and organizations conventionally represented by clinics and pro bono programs. More broadly, food is a basic human need, and its production, distribution and consumption present issues of deeply important social concern. These factors yield considerable opportunities for experiential programs, considerable potential for student engagement and considerable rationale and motivation for dedication of pro bono resources. This article, which is written from the perspective not of a scholar or practitioner of agriculture or food law, but instead that of a corporate lawyer who directs a transactional clinic targeted at students who typically begin their careers in large urban law firms, describes system features and the experiences of one clinic in engaging with food system clients. Farm-to-table, it turns out, is a productive path to corporate practice and professional formation.