FAO Right to Food Specialist, Claire Mason, highlights why consumers are important for the right to food and how they can contribute to the realization of this human right.

Conflict, economic shocks – including due to COVID-19, extreme weather – pushed at least 155 million people into acute food insecurity in 2020.

Shifting from risk to development – responsible business conduct is more important than ever for agriculture.

Are you on the lookout for reading? Broad your knowledge of human rights every month.

Chair of Food Systems Summit Action Track 1 shared his thoughts on why and how the right to food is having a space in food systems transformation.

New FAO research focuses on contributions of farmers with fewer than two hectares.

Produced by the Inter-Parliamentary Union and FAO, the publication seeks to support legislative processes to promote healthy diets for all.

The dialogue, the forth in a series organized by FAO and supported by AECID, help to keep food security and nutrition at the top of political agendas and offer parliamentarians a forum to exchange best practices and lessons learned.

FAO experts are helping expand microbiome science across the spectrum, from nutrition to ecosystems.

Better knowledge and access to food can help people make wise choices for healthy diets, but it can also help protect the environment, support family and smallholder farmers and improve other parts of the supply chain.