Agricultural Development Economics
 

Food Security Governance and the Right to Food

Two elements are fundamental in order to make substantial and rapid progress towards global food security: coherence and convergence among policies and programmes of countries, donors and other stakeholders when addressing the underlying causes of hunger and, the recognition of the human rights dimensions of food security.

Support for the progressive realization of the right to food is as an effective way of achieving food governance and nutrition security at global, regional and national levels. The CFS’s vision calls for a world free from hunger where countries implement the voluntary guidelines for the progressive realization of the right to adequate food in the context of national food security.

FAO develops methodologies and analytical tools in collaboration with different stakeholders at global, regional and national levels, to help a variety of actors to foster their work towards the progressive realization of the right to adequate food.

FAO right to food work directly contributes to the increasing number of countries that have included the right to adequate food in their national constitutions, national laws, strategies, and in policies and programmes that aim to fulfil the right to adequate food for all.

The Right to Food
The Right to Food Team supports government, Parliamentarians, Civil Society Organizations and other stakeholders with the implementation of the Right to Food Guidelines in their work. The Right to Food Team provides technical and capacity-building assistance in the areas of assessment, institutional analysis, policy dialogue and monitoring; all of which are relevant for the right to adequate food.

Committee on World Food Security
The Committee on World Food Security (CFS) is the United Nations’ forum for reviewing and following up on policies concerning world food security. It also examines issues which affect the world food situation. It was established as a result of the food crisis of the 1970s, upon recommendation from the 1974 World Food Conference.