Right to Food

It was first recognized as a human right in the Universal Declaration of Human Rights (Article 25) in 1948. In 1966, the International Covenant on Economic, Social and Cultural Rights was adopted, which provides a legal guarantee for the fundamental right to be free from hunger as well as the progressive realization of the right to adequate food (Article 11). To date, more than 170 States Parties have ratified this binding agreement.

Better and more coherent policies are achieved through inclusive and transparent processes. In this sense, empowering right-holders and ensuring their meaningful participation throughout processes contribute to increased accountability and transparency.

This way, decision-makers may have accurate and up-to-date evidence to promote the basis for sustainable food security and nutrition.

The Right to Food Guidelines offer concrete guidance to promote a set of human rights principles in policy processes through participation, accountability, non-discrimination, transparency, human dignity, empowerment, and rule of law – thereby, helping develop capacities of government representatives, parliamentarians and civil society.

In order to ameliorate food governance on issues such as food safety, fair prices, correct labeling and consumer protection, it is necessary to raise awareness, disseminate vital information and promote inclusivity throughout decision-making processes. Listening to consumers increases knowledge, and knowledge leads to well-informed, sustainable practices.