Angela Lee

Angela Lee is an Assistant Professor at Ryerson University’s Faculty of Law. She received her JD and BA from the University of British Columbia, and her PhD from the University of Ottawa’s Faculty of Law. Her doctoral research takes a critical perspective on an overly technocentric approach to addressing complex global problems, especially in terms of the unintended social and environmental consequences that can result. Her latest work focuses on new food innovations, including in vitro meat and genetically engineered animals. 

With Professor Heather McLeod-Kilmurray, Angela developed and co-taught an upper-year seminar on Food Law at the University of Ottawa Faculty of Law in 2018 and 2019. Angela also previously acted as the coordinator for the Environmental Justice Project, and was the recipient of the Environmental Justice Research Fellowship 2016-2017. She was a Schulich Fellow at the Schulich School of Law, Dalhousie University for the academic year 2019-2020.

Blog Posts

• Waste Not, Want Not: The Opportunities And Challenges Presented By Food Waste In Canada

• The Transformation Of Environmental Law And Governance: Innovation, Risk And Resilience

• Give Peas A Chance

• Urban Agriculture

Selected Publications

• Angela Lee & Adam R. Houston, “Diets, Diseases, and Discourse: Lessons from COVID-19 for Trade in Wildlife, Public Health, and Food Systems Reform” (2020) 5 Food Ethics, https://doi.org/10.1007/s41055-020-00075-4.

• Heather McLeod-Kilmurray, Angela Lee & Nathalie Chalifour, eds, Food Law and Policy in Canada (Toronto: Carswell, 2019).

• Angela Lee, “The Milkmaid’s Tale: Veganism, Feminism, and Dystopian Food Futures” (2019) 40 WRLSI 27-66.

• Angela Lee, “The Stakes in Steak: Examining Barriers to and Opportunities for Alternatives to Animal Products in Canada” (2018) 41:1 Dalhousie Law Journal 219-252.

• Angela Lee, “Meat-ing Demand: Is In Vitro Meat a Pragmatic, Problematic, or Paradoxical Solution?” (2018) 30:1 Canadian Journal of Women and the Law 1-41.

• Angela Lee, “An Ecofeminist Perspective on New Food Technologies” (2018) 5:1 Canadian Food Studies 63-89.