Relevant bibliographies by topics / The Right to Food

Academic literature on the topic 'The Right to Food'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "The Right to Food"

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Bedi, Heather Plumridge. "Right to food, right to mine? Competing human rights claims in Bangladesh." Geoforum 59 (February 2015): 248–57. http://dx.doi.org/10.1016/j.geoforum.2014.08.015.

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Sekar, A. Chandra, and Dr R. Sundhararaman Dr. R. Sundhararaman. "Right to Food in the Constitution of India." Indian Journal of Applied Research 4, no. 1 (October 1, 2011): 121–22. http://dx.doi.org/10.15373/2249555x/jan2014/36.

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ZAMBRANO, Virginia. "RIGHT TO FOOD: AN EMERGING HUMAN RIGHTS JURISPRUDENCE?" Revista Juridica 4, no. 57 (October 5, 2019): 23. http://dx.doi.org/10.21902/revistajur.2316-753x.v4i57.3755.

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ABSTRACT Objective: To demonstrate that the effectiveness of the right to food is strictly dependent on the adoption of appropriate public policies, capable of guaranteeing conditions of transparency and information, and granting individuals and groups the possibility to participate in the taking of decisions. Next, the focus is on the role played by the courts to address the issue of legal consideration of this right. Methodology: The study methodology included the analysis of jurisprudence on the right to food, as well as the constitutional recognition of the right to food. Likewise, the position of the courts and the political aspect of the right to food were challenged. Results: It has often been discovered that people are not even aware of the possibility of using litigation as a tool to promote the realization of the right to food. As well as the lack of knowledge on the part of politicians to implement public policies to realize this essential right to food. Contributions: The main contribution lies in realizing that it is not at stake or in the recognition of this right by the courts. While it is true that the role of the courts is essential because it facilitates the creation of a cultural climate sensitive to human rights, it is also true that the implementation of rights through jurisprudence means that the problem of access to justice is resolved. KEYWORDS: Fundamental rights; right to food; food sovereignty; legal consideration (justiciability); comparative law. RESUMENObjetivo: El objetivo de este ensayo es demostrar que la efectividad del derecho a la alimentación es estrictamente dependiente de la adopción de políticas públicas apropiadas, capaces de garantizar condiciones de transparencia y información, y otorgar a individuos y grupos la posibilidad de participar en la toma de decisiones. A continuación, la atención se centra en el papel desempeñado por los tribunales para abordar el problema de la justiciabilidad de este derecho. Metodología: La metodología del estudio comprendió el análisis de la jurisprudencia sobre el derecho a la alimentación, así como el reconocimiento constitucional del derecho a la alimentación. Asimismo, se cuestionó la posición de los tribunales y el aspecto político del derecho a la alimentación. Resultados: A menudo se ha descubierto que las personas ni siquiera son conscientes de la posibilidad de utilizar el litigio como herramienta para promover la realización del derecho a la alimentación. Así como a la falta de conocimiento por parte de los políticos para implementar políticas públicas para hacer realidad de este derecho esencial a la alimentación. Contribuciones: La contribución principal radica en darse cuenta de que no está en juego ni en el reconocimiento de este derecho por parte de los tribunales. Si bien es cierto que el papel de los tribunales es fundamental porque facilita la creación de un clima cultural sensible a los derechos humanos, también es cierto que la implementación de los derechos a través de la jurisprudencia supone que se resuelva el problema del acceso a la justicia. PALABRAS-CLAVE: Derechos fundamentales; derecho a la alimentación; soberanía alimentaria; justiciabilidad; derecho comparado.
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Kent, George. "What is the right to food?" World Nutrition 13, no. 4 (December 31, 2022): 71–74. http://dx.doi.org/10.26596/wn.202213471-74.

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On October 28, 2022 Michael Fakhri, the United Nations Special Rapporteur on the Right to Food presented a report to the United Nations General Assembly, the highest level of governance in the world (Fakhri, Michael 2022). He called on the United Nations system to strengthen its efforts to ensure fulfillment of the right to food. These Special Rapporteurs have led the efforts for many years. In 2005 I published a book titled Freedom From Want: The Human Right to Adequate food. (Kent 2005). Its preface was written by Jean Zeigler, the first United Nations Special Rapporteur on the Right to Food, starting in 2000. He summarized my book, with a conclusion that in effect introduces this commentary: “Human rights are not only unashamedly utopian, but also eminently practical. Human rights can make a difference. It is time to make the right to food a reality.” This commentary discusses how the goal of making the right to food a reality could be expedited by developing a clear and widely shared understanding of what it means.
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Zazili, Ahmad, Mochammad Bakri, Yuliati Yuliati, and Rachmad Safa’at. "Construction of Food Law Based on Rights Approach to Realize the Right to Food." Technium Social Sciences Journal 30 (April 9, 2022): 292–99. http://dx.doi.org/10.47577/tssj.v30i1.6209.

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Countries ratified the International Covenant On Economic, Social and Cultural Rights (ICESCR) have obligation to implementitation in national level. The purpose of this study is to construct a national food law based on a rights approach realize the right to adequate of food. The importance of this research is because Indonesian national food law is not in accordance with the standards and norms contained in the ICESCR. The research method used is normative legal research using a statutory approach, a philosophical approach and a conceptual approach. The research findings, firstly, the Indonesian national food law is oriented towards the food security paradigm so that it does not regulate rights and obligations in fulfilling the right to food. Second, the formation of a national food law in the future must emphasize the rights of the community and the obligations of the state in fulfilling the right to food, as well as special treatment for food vulnerable groups. Recommendation, the need for the Indonesian government to establish a Food Sovereignty Law in order to realize the right to adequate and adequate food.
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Alston (Hrsg.), Philip, and Katarina Tomasevski (Hrsg.). "The Right to Food." Verfassung in Recht und Übersee 19, no. 4 (1986): 502–6. http://dx.doi.org/10.5771/0506-7286-1986-4-502.

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Peltier, Linda J., P. Alston, and K. Tomasevski. "The Right to Food." Human Rights Quarterly 9, no. 1 (February 1987): 104. http://dx.doi.org/10.2307/761949.

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Farmer, Michial. "“Never the Right Food”." Religion and the Arts 19, no. 1-2 (2015): 84–106. http://dx.doi.org/10.1163/15685292-01901005.

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Flannery O’Connor’s first novel, Wise Blood, and John Updike’s second, Rabbit, Run, both deal with the convergences and divergences of the physical and material worlds. Both feature characters who are driven by instinctual longings for or away from divinity, and both feature complicated relationships between their characters and the gods they seek and flee. But the conclusions drawn by these two novels are contradictory. O’Connor’s Hazel Motes, in his desperate attempt to escape from God’s call, ends up performing a painful bodily penance and presumably finds God present in his suffering. Updike’s Harry Angstrom, on the other hand, does his best to find God’s active presence in the world but ends up alienated from that presence, subsumed in the physical world in which he seeks it. This paper seeks an answer for this divergence in endings.
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Meyer, Michael A. "The right to food." International Review of the Red Cross 27, no. 259 (August 1987): 443–46. http://dx.doi.org/10.1017/s0020860400026048.

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Meyer, Michael A. "The right to food." Revista Internacional de la Cruz Roja 12, no. 82 (August 1987): 469–72. http://dx.doi.org/10.1017/s0250569x00012425.

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Dissertations / Theses on the topic "The Right to Food"

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Holness, David Roy. "The constitutional right to food in South Africa." Thesis, Nelson Mandela Metropolitan University, 2007. http://hdl.handle.net/10948/844.

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This dissertation is a study of the ambit of the right to food as it is contained in the South African Bill of Rights and the steps needed to realise the right. Existing and potential food insecurity, hunger and malnutrition provide the social context for this research. The rationale for conducting the research is primarily two-fold. Firstly, the access to sufficient food is an indispensable right for everyone living in this country. Secondly, the right to food in South Africa has not been subject to extensive academic study to date. Socio-economic rights are fully justiciable rights in this country, equally worthy of protection as civil and political rights. Furthermore, socio-economic rights (like the right to food) are interdependent with civil and political rights: neither category can meaningful exist without realisation of the other. The right to sufficient food is found in section 27(1)(b) of the South African Constitution. Children have the additional right to basic nutrition in terms of section 28(1)(c). The right to sufficient food is subject to the internal limitation of section 27(2) that the state must take reasonable measures, within its available resources, to achieve the progressive realisation of the right. Furthermore, as with all rights in the Bill of Rights, both these rights are subject to the general limitations clause found in section 36. There is international law authority in various human rights instruments for the protection of the right to food and what the right entails. In accordance with section 39 of the Constitution, such international law must be considered when interpreting the right to food. It is argued that a generous and broad interpretation of food rights in the Constitution is called for. Existing legislation, state policies and programmes are analysed in order to gauge whether the state is adequately meeting its right to food obligations. Furthermore, the state’s food programmes must meet the just administrative action requirements of lawfulness, reasonableness and procedural fairness of section 33 of the Constitution and comply with the Promotion of Just Administrative Justice Act. The dissertation analyses the disparate and unco-ordinated food and law policies in existence, albeit that the National Food Security Draft Bill offers the hope of some improvement. Particular inadequacies highlighted in the state’s response to the country’s food challenges are a lack of any feeding schemes in high schools and insufficient food provision in emergency situations. Social assistance grants available in terms of the Social Assistance Act are considered due to their potential to make food available to grant recipients. On the one hand there is shown to be a lack of social assistance for unemployed people who do not qualify for any form of social grant. On the other hand, whilst presently underutilised and not always properly administered, social relief of distress grants are shown to have the potential to improve access to sufficient food for limited periods of time. Other suggested means of improving access to sufficient food are income generation strategies, the introduction of a basic income grant and the creation of food framework legislation. When people are denied their food rights, this research calls for creative judicial remedies as well as effective enforcement of such court orders. However, it is argued that education on what the right to food entails is a precondition for people to seek legal recourse to protect their right to food. Due to a lack of case authority on food itself, guidance is sought from the findings of South Africa’s Constitutional Court in analogous socio-economic rights challenges. Through this analysis this dissertation considers the way forward, either in terms of direct court action or via improved access to other rights which will improve food access.
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Bailey, Sara. "The making of India's 'Right to Food Act'." Thesis, University of Essex, 2018. http://repository.essex.ac.uk/23584/.

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This thesis critically analyses the scholarly literature on the creation of human rights law in light of the author’s empirical investigation into the making of India’s ‘right to food act’. Human rights law is increasingly being used to combat poverty, but influential critics of human rights law are sceptical about the law’s capacity in this regard. Two critiques are of particular relevance to this study. The first is that human rights are minimalist i.e. they only provide for basic needs and do not address economic inequality (or, therefore, ‘relative poverty’). The second critique – which proceeds from the first – is that in contexts characterised by economic inequality, the poor are often unable to exercise their formally-accorded rights because they lack the ‘moral and material resources’ needed to do so. This thesis appraised these critiques and found that they are, in the main, valid. However, to reject human rights law on this basis is short-sighted. The construction of human rights law is a social process and it is argued in this study that there is no inherent reason why human rights law could not, in the future, develop in a manner which overcomes the problems presently associated with it. In order to gain insights into the reasons why human rights law is constructed in the way that it is, this thesis studied the social processes involved in the creation of India’s ‘Right to Food Act’. The findings shed new light on the potential and limitations of human rights. The content of the Act supports the contention that human rights are minimalist. However, an analysis of the social processes involved in its creation demonstrates that its content was not in some way ‘preordained’. It was shaped by a diversity of ideas and processes of contestation between a diversity of actors. It is conceivable that had particular circumstances been different, the Right to Food Act could have addressed at least some of the causes of economic inequality in India. This thesis therefore concludes that in order to meaningfully evaluate the potential and limitations of human rights law, further studies of the social processes involved in its creation need to be conducted.
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Van, Pelt Craig. "Food Values and the Human Right to Food: A Sociological Analysis of Food Insecurity in Oregon." Thesis, University of Oregon, 2018. http://hdl.handle.net/1794/23714.

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Treating food as a commodity is a dominant mode of valuing food in the United States, and around the world, in which people exchange money for food. But in a world that can feed over 10-billion people why is poverty still a primary barrier to food security? This dissertation adds to the food justice and political economy literature by arguing that food insecurity will linger far into the future, despite technological advancements, because of the current food system which values food as a commodity instead of valuing food as a human right. Through an analysis of 23 semi-structured interviews with volunteers and workers in Oregon, and field research at a community garden, this dissertation highlights how even in the minds of people who advocate for food as a human right, the human right to food may only a right to people with enough money. This research illuminates how thinking of food as a money-exchange commodity builds a socially constructed wall between hungry people and abundant food.
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Sommerville, Kathryn R. "The Human Right to Food as a Socio-Discursive Practice." Thèse, Université d'Ottawa / University of Ottawa, 2014. http://hdl.handle.net/10393/30956.

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In the past, human rights have often been studied as philosophical or legal concepts. In this thesis, Norman Fairclough's Critical Discourse Analysis is adopted to examine them as social practices, specifically focusing on the human right to food. This is done through a discursive analysis of a corpus of documents drawn from FIAN International, a human rights organization advocating for the human right to food, and La Via Campesina, an international peasant organization which also aims to realize the right to food but is not itself a human rights organization. Findings highlight how each of the organizations define the right to food, and show that these differences are tied to the structure of the organizations themselves. This suggests that human rights organizations such as FIAN are more constrained by their need to balance legitimacy and programmatic visions than are other types of organizations in the struggle for meaningful social change.
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Nkrumah, Bright. "Mobilising for the realisation of the right to food in South Africa." Thesis, University of Pretoria, 2017. http://hdl.handle.net/2263/64629.

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The realisation of the right to food in South Africa is characterised by some stark realities. While there is social security structure and large productive agriculture sector ensuring national food security, more than 14 million South Africans are chronically hungry. Given that access to food is an important legal and political issue in South Africa, it is important to understand the various factors, which enable or hinder the state‘s effort to eradicate chronic hunger. A major problem identified is the incoherence in government‘s policies, which on the one hand, supports the promotion of the right to food, yet, act to undermine it at the same time. This problem can be grouped under two headings. First, inadequate and fragmented food security polices, and poor implementation of these policies. Second, the exclusion of large sections of low-income groups from government‘s social protection programmes, which has negative implications for many women, men, and children who have an insufficient supply of calories. The impact of chronic hunger and malnutrition on these individuals include heightened vulnerability to illness, stunted growth among children, serious mental and physical effects among children, and in some cases death. This thesis explores the factors that explain the limited mobilisation around the realisation of the right to food in South Africa despite widespread chronic hunger. It considered various strategies to achieve a change in policy and legislation including lobbying and litigation. The thesis further explored why South Africa, which is riddled with numerous social protests rarely experiences food protests. Social protest, as used here, consists of struggles or resistance against government actions or inactions. The thesis identified various factors that have contributed to and acted as a hindrance against food protest in various jurisdictions and examined how these factors have prevented widespread food protest in South Africa.
Thesis (DPhil)--University of Pretoria, 2017.
Centre for Human Rights
DPhil
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Abdalla, Liliane Machado. "The human right to adequate food, culture and food security : a case study of food culture in Katsikas Refugee Camp." Master's thesis, Instituto Superior de Economia e Gestão, 2019. http://hdl.handle.net/10400.5/19952.

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Mestrado em Desenvolvimento e Cooperação Internacional
This dissertation deals with concepts of Food Security, Human Right to Adequate Food and Culture. It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described. Finally, a case study is presented in order to analyse if food culture, indispensable for fulfilment of the Human Right to Adequate Food, is being observed by food security policies in Katsikas Camp. This study is divided in introduction; three chapters and conclusion. The first chapter defines food Security, Human Right to Adequate Food and the cultural dimension of Human Right to Adequate food. Chapter two focus on understanding food culture and migrants foodways. Chapter three presents the case study: Food Culture in Katsikas Camp. (Português) This dissertation deals with concepts of Food Security, Human Right to Adequate Food and Culture. It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described. Finally, a case study is presented in order to analyse if food culture, indispensable for fulfilment of the Human Right to Adequate Food, is being observed by food security policies in Katsikas Camp. This study is divided in introduction; three chapters and conclusion. The first chapter defines food Security, Human Right to Adequate Food and the cultural dimension of Human Right to Adequate food. Chapter two focus on understanding food culture and migrants foodways. Chapter three presents the case study: Food Culture in Katsikas Camp.
info:eu-repo/semantics/publishedVersion
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Lambie-Mumford, Hannah. "The right to food and the rise of charitable emergency food provision in the United Kingdom." Thesis, University of Sheffield, 2014. http://etheses.whiterose.ac.uk/7227/.

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This thesis explores the rise of nationally co-ordinated or facilitated emergency food provision in the UK and the implications it has for the realisation of the human right to food. Through extensive qualitative research with two of the country’s main emergency food providers it explores the adequacy of this system of food acquisition in relation to the social acceptability and the enduring sustainability of the provision and explores where responsibility lies – in practice and in theory – for ensuring everyone has the ability to realise their human right to food. The findings tell us that these systems are not clearly adequate or sustainable by right to food standards. They illustrate how emergency food provision forms an identifiably ‘other’ system to the socially accepted mode of food acquisition in the UK today and one which is experienced as ‘other’ by those in food poverty. They also show that providers cannot guarantee being able to make food available through these systems and that access to these projects and the food they provide can be difficult for those in need. Importantly, however, the findings also show that it is emergency food organisations that are increasingly taking responsibility for protecting people against experiences of food poverty. These organisations are assuming this responsibility in parallel to the significant withdrawal of the welfare state which is impacting on both the need for and nature of emergency food provision. The thesis argues that what is required are clear rights-based policy frameworks which enable a range of actors including the state, charities and the food industry to work together towards, and be held accountable for, the progressive realisation of the right to food for all in the UK.
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Aceves, Esperanza Monica. "Food Is a Right| Student Perceptions of College Food Access Programming at a California State University." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10839607.

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The problem of food insecurity among students in higher education, specifically students who belong to historically marginalized populations, is a serious national problem that is under researched. While data are not being collected universally, higher education institutions are beginning to report on this issue. Research reflects that 1 in 5 California State University students is experiencing chronic food insecurity and 1 in 10 is reporting experiences of homelessness. Higher education colleges are beginning to address this problem by casting a net of resources like food pantries, meal donations on student cards from other students, emergency funds through grants, CalFresh outreach and enrollment (federally funded program known as Supplemental Nutrition Assistance Program), and other campus-unique programming to serve hard-to-reach, vulnerable students. This study explores such services at a public California State University-Hispanic Serving Institution with the goal of understanding students’ lived experiences related to accessibility of food programming and resources in higher education. By exploring the perceptions of four students that are female who were food insecure related to their utilization of food programs directed at ensuring student food security, this study intends: (1) to explore students’ satisfaction with campus food programming, (2) to describe the participants’ knowledge of campus food programs and healthy food options, and (3) to explore the relationship between food programming and policies and the lived experiences of students. This study is important because oftentimes research is missing the unheard voices of students. By embracing students’ stories, researchers can learn of their real-life experiences. This allows for a greater understanding of the significance of food insecurity and its impact on students using food programs in higher education settings.

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Garcia, Sotelo Gerardo Javier. "Get the right price every day." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2729.

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The purpose of this project is to manage restaurants using a software system called GRIPED (Get the Right Price Every day). The system is designed to cover quality control, food cost control and portion control for better management of a restaurant.
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Lemaster, Philip C. "When “What Tastes Right” Feels Wrong: Guilt, Shame, and Fast Food Consumption." Marietta College / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=marietta1271708395.

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Books on the topic "The Right to Food"

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Pandey, Devendra Prasad. Right to food. New Delhi: Adhyayan Publishers & Distributors, 2010.

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Right to food. New Delhi: Adhyayan Publishers & Distributors, 2010.

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Pandey, Devendra Prasad. Right to food. New Delhi: Adhyayan Publishers & Distributors, 2010.

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Srivastava, Anup Kumar. Right to food. 4th ed. New Delhi: Human Rights Law Network, 2009.

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Graci, Sam. The Food Connection: The Right Food at the Right Time. Hoboken: John Wiley & Sons, 2009.

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Graci, Sam. The food connection: The right food at the right time. Toronto, Canada: Wiley, 2001.

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National Law School of India University. Centre for Child and the Law. Right to food & law in India: Matters concerning children's right to food. Bangalore: Centre for Child and the Law, National Law School of India University in collaboration with Child Rights and You, 2012.

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Adams, Francis. The Right to Food. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-60255-0.

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Brownlie, Ian. The Human right to food. London: Commonwealth Secretariat, 1987.

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Theauvette, Carole. Food as a human right. Montréal, Qué: International Centre for Human Rights and Democratic Development, 1996.

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Book chapters on the topic "The Right to Food"

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O’Sullivan, K. R. "Starting the day right!" In Children’s Food, 36–48. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1115-7_3.

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Adams, Francis. "The Right to Food." In The Right to Food, 25–51. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60255-0_2.

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Trauger, Amy. "The Right to Food." In Geographies of Food and Power, 69–81. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003159438-8.

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Nath, Prem. "The Right to Food." In The Basics of Human Civilization, 5–11. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003246237-4.

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Coveney, John. "‘Eating Right’: Critical Dietetics, Dietitians and Ethics." In Food Policy, 117–26. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-03113-8_8.

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Franco, Ana María Suárez. "The human right to food." In COVID-19 and Human Rights, 191–208. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003139140-15.

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Haugen, Hans Morten. "The Right to Food, Farmers’ Rights and Intellectual Property Rights: Can Competing Law Be Reconciled?" In Rethinking Food Systems, 195–218. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-7778-1_9.

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Adams, Francis. "Introduction." In The Right to Food, 1–24. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60255-0_1.

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Adams, Francis. "Latin America." In The Right to Food, 53–77. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60255-0_3.

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Adams, Francis. "Africa." In The Right to Food, 79–105. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-60255-0_4.

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Conference papers on the topic "The Right to Food"

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Corini, A. "Human right to food: some reflections." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_39.

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Omukaga, J. L. "Science and technology serving the human right to food: corporate responsibility of universities in Kenya." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_22.

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Konwar, Papori. "Women and Right to Food in India: The National Food Security Act in Perspective." In Annual International Conference on Political Science, Sociology and International Relations (PSSIR 2016). Global Science & Technology Forum (GSTF), 2016. http://dx.doi.org/10.5176/2251-2403_pssir16.34.

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Zhang Run-hao and Zhong Rai-yan. "Notice of Retraction: The right perspective on food safety issues." In 2010 Second Pacific-Asia Conference on Circuits, Communications and Systems (PACCS 2010). IEEE, 2010. http://dx.doi.org/10.1109/paccs.2010.5627034.

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Wallimann-Helmer, I., L. M. Bouwer, C. Huggel, S. Juhola, R. Mechler, and V. Muccione. "14. Climate adaptation limits and the right to food security." In EurSafe 2021. The Netherlands: Wageningen Academic Publishers, 2021. http://dx.doi.org/10.3920/978-90-8686-915-2_14.

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Lawo, Dennis, Thomas Neifer, Margarita Esau, and Gunnar Stevens. "Buying the ‘Right’ Thing: Designing Food Recommender Systems with Critical Consumers." In CHI '21: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3411764.3445264.

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Omukaga, J. L. "53. The human right to food and the role of University research in food security in Kenya." In 13th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_53.

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Portela, I. "52. Ethics and law must be inflexible concerning the right to adequate food." In 13th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_52.

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Darmadai, Ni, Dewa Samara Edi, and I. Sudiarta. "Improvement in Quality and Food Safety of Fish Skin Crackers with the Right Packaging." In Proceedings of the 2nd Warmadewa Research and Development Seminar (WARDS), 27 June 2019, Denpasar-Bali, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.13-12-2019.2298304.

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STANCU, Alina Mădălina, Radu ANTOHE, Nicolae SUVOROV, and Lăcrămioara Alina VASILE (DRĂCEA. "STUDY ON THE ROLE OF LAND LEASING IN INCREASING THE SIZE OF AGRICULTURAL HOLDINGS." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2019/8/15.

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In the past, the constitution of the private land ownership right was the main desideratum of the agrarian reforms of the last decades, while the present route aims to increase the size of the agricultural holdings by initiating the lease process regarded as a classic form of exploiters acting as a contractor for the Romanian agrarian relations. This objective necessity of restructuring the state units and of the performance of the agricultural activity resides in the wide range of activities on the land market that concentrates around the regime of the land property in order to correctly appreciate the transactions in the lease market. The present paper aims to analyze the role and importance of land leasing by studying the average size of the agricultural exploitation of the last decade, registered at the level of the development area South-Muntenia, especially in Calarasi county. The result of the present research serves to demonstrate the role of the lease, which the lack of agrarian policy cannot prove its effectiveness having a non-stimulatory character for the owner.
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Reports on the topic "The Right to Food"

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Carlile, Rachel, Matthew Kessler, and Tara Garnett. What is food sovereignty? TABLE, May 2021. http://dx.doi.org/10.56661/f07b52cc.

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Food sovereignty, “the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems,” is often discussed as an alternative political framework and approach to food security (Nyéléni, 2007). Food sovereignty has grown as a countermovement to the growing dominance of industrial agricultural practices, the increasing power of corporations in the global food system, and the convergence of diets towards more imported and processed foods. This explainer explores food sovereignty as a concept and movement, how it differs from the concept of food security, criticisms of the movement, and evolving definitions.
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Cohen, Marc, Guillame Compain, Thierry Kesteloot, Madelon Meijer, Eric Munoz, Simon Murtagh, Hanna Saarinen, and Nout van der Vaart. Fixing Our Food: Debunking 10 myths about the global food system and what drives hunger. Oxfam, September 2022. http://dx.doi.org/10.21201/2022.9394.

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Our unequal global food system is unsustainable for people and planet. We urgently need to rethink how the world feeds its people. The food crisis we are facing is not new. Extreme inequality and poverty, rights abuses, conflict, climate change and inflation – exacerbated by the pandemic and the war in Ukraine – mean that hundreds of millions of people do not have enough to eat. While millions of people are struggling to find their next meal, the world’s main food traders have made record profits, adding billions to their collective wealth. This paper debunks 10 myths about our food system and provides an alternative framing that will lead to better outcomes for the long term. We must shift our current food system from an industrial, exploitative and extractive model to a local and sustainable one that contributes to climate resilience and realizes people’s right to food – one that reduces inequality and poverty.
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Haysom, Gareth, Jane Battersby, Jane Weru, Luke Metelerkamp, and Nomonde Buthelezi. Integrating food sensitive planning and urban design into urban governance actions. TMG Research gGmbH, October 2022. http://dx.doi.org/10.35435/2.2022.9.

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TMG’s Urban Food Futures programme closes its scoping phase with a series of reports summarising the main insights lying the foundation for the next phase of action research. This working paper, written in collaboration with partners African Centre for Cities (ACC), FACT and Muungano AMT, argues that for the progressive realization of the right to food in urban settings, food sensitive planning and urban design must be integrated into urban governance actions. Findings from Ouagadougou, Nairobi, and Cape Town indicate the necessary steps that need to be taken toward more food-sensitive planning: clearly defining the mandate to govern urban food systems by national and local governments; drawing from community knowledge and experience for strategic thinking around food systems, and politicising urban food system issues to create the momentum needed in holding relevant authorities accountable.
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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Battersby, Jane, Keren Ben-Zeev, Nomonde Buthelezi, Irene Fabricci, Matilda Fakazi, Serah Kiragu-Wissler, Yolanda Magazi, et al. What's cooking? Adding critical feminist research to the pot - Community kitchens, school feeding programmes, and savings schemes in Cape Town, Nairobi, and Ouagadougou. TMG Research gGmbH, October 2022. http://dx.doi.org/10.35435/2.2022.8.

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TMG’s Urban Food Futures programme closes its scoping phase with a series of reports summarising the main insights lying the foundation for the next phase of action research. Grounded in the right to food and the six dimensions of food security, this working paper explores how community kitchens, school feeding programmes, and informal saving schemes work and how communities use them to cope with shocks. The paper investigates how vulnerable urban communities in Ouagadougou, Nairobi, and Cape Town use these three components to combat hunger and food insecurity in times of crises such as the Covid-19 pandemic, violent evictions, and armed conflicts. The paper further explores both the potential and the barriers of these initiatives to become urban nutrition hubs, places where community members engage in dialogues and build social capital to understand the structural conditions of hunger and what they can do to address them.
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Devereux, Stephen, Gareth Haysom, Renato Maluf, and Patta Scott-Villiers. Challenging the Normalisation of Hunger in Highly Unequal Societies. Institute of Development Studies, December 2022. http://dx.doi.org/10.19088/ids.2022.086.

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This paper starts from an empirical observation that levels of hunger or food insecurity in middle-income and high-income countries are often higher than might be expected, and in some cases are rising rather than falling in recent years. We document levels and trends in selected food security indicators for three case study countries: Brazil, South Africa, and the United Kingdom. We argue that, given the availability of resources and state capacity to eradicate hunger in these countries, a process of ‘normalisation’ has occurred, meaning that governments and societies tolerate the persistence of hunger, even when a constitutional and/or legal right to food exists that should make hunger socially, politically, and legally unacceptable. We further argue that one driver of normalisation is the way food (in)security is measured; for instance, the assumption that structural hunger cannot exist in countries that are self-sufficient or surplus producers of food. We suggest that high levels of structural hunger are predictable outcomes in societies characterised by high levels of income and wealth inequality.
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Asvapathanagul, Pitiporn, Leanne Deocampo, and Nicholas Banuelos. Biological Hydrogen Gas Production from Food Waste as a Sustainable Fuel for Future Transportation. Mineta Transportation Institute, July 2022. http://dx.doi.org/10.31979/mti.2021.2141.

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In the global search for the right alternative energy sources for a more sustainable future, hydrogen production has stood out as a strong contender. Hydrogen gas (H2) is well-known as one of the cleanest and most sustainable energy sources, one that mainly yields only water vapor as a byproduct. Additionally, H2 generates triple the amount of energy compared to hydrocarbon fuels. H2 can be synthesized from several technologies, but currently only 1% of H2 production is generated from biomass. Biological H2 production generated from anaerobic digestion is a fraction of the 1%. This study aims to enhance biological H2 production from anaerobic digesters by increasing H2 forming microbial abundance using batch experiments. Carbon substrate availability and conversion in the anaerobic processes were achieved by chemical oxygen demand and volatile fatty acids analysis. The capability of the matrix to neutralize acids in the reactors was assessed using alkalinity assay, and ammonium toxicity was monitored by ammonium measurements. H2 content was also investigated throughout the study. The study's results demonstrate two critical outcomes, (i) food waste as substrate yielded the highest H2 gas fraction in biogas compared to other substrates fed (primary sludge, waste activated sludge and mixed sludge with or without food waste), and (ii) under normal operating condition of anaerobic digesters, increasing hydrogen forming bacterial populations, including Clostridium spp., Lactococcus spp. and Lactobacillus spp. did not prolong biological H2 recovery due to H2 being taken up by other bacteria for methane (CH4) formation. Our experiment was operated under the most optimal condition for CH4 formation as suggested by wastewater operational manuals. Therefore, CH4-forming bacteria possessed more advantages than other microbial populations, including H2-forming groups, and rapidly utilized H2 prior to methane synthesis. This study demonstrates H2 energy renewed from food waste anaerobic digestion systems delivers opportunities to maximize California’s cap-and-trade program through zero carbon fuel production and utilization.
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Asvapathanagul, Pitiporn, Leanne Deocampo, and Nicholas Banuelos. Biological Hydrogen Gas Production from Food Waste as a Sustainable Fuel for Future Transportation. Mineta Transportation Institute, July 2022. http://dx.doi.org/10.31979/mti.2022.2141.

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In the global search for the right alternative energy sources for a more sustainable future, hydrogen production has stood out as a strong contender. Hydrogen gas (H2) is well-known as one of the cleanest and most sustainable energy sources, one that mainly yields only water vapor as a byproduct. Additionally, H2 generates triple the amount of energy compared to hydrocarbon fuels. H2 can be synthesized from several technologies, but currently only 1% of H2 production is generated from biomass. Biological H2 production generated from anaerobic digestion is a fraction of the 1%. This study aims to enhance biological H2 production from anaerobic digesters by increasing H2 forming microbial abundance using batch experiments. Carbon substrate availability and conversion in the anaerobic processes were achieved by chemical oxygen demand and volatile fatty acids analysis. The capability of the matrix to neutralize acids in the reactors was assessed using alkalinity assay, and ammonium toxicity was monitored by ammonium measurements. H2 content was also investigated throughout the study. The study's results demonstrate two critical outcomes, (i) food waste as substrate yielded the highest H2 gas fraction in biogas compared to other substrates fed (primary sludge, waste activated sludge and mixed sludge with or without food waste), and (ii) under normal operating condition of anaerobic digesters, increasing hydrogen forming bacterial populations, including Clostridium spp., Lactococcus spp. and Lactobacillus spp. did not prolong biological H2 recovery due to H2 being taken up by other bacteria for methane (CH4) formation. Our experiment was operated under the most optimal condition for CH4 formation as suggested by wastewater operational manuals. Therefore, CH4-forming bacteria possessed more advantages than other microbial populations, including H2-forming groups, and rapidly utilized H2 prior to methane synthesis. This study demonstrates H2 energy renewed from food waste anaerobic digestion systems delivers opportunities to maximize California’s cap-and-trade program through zero carbon fuel production and utilization.
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Drapak, Mykhailo. ECMI Minorities Blog. Indigenous Peoples and National Minorities in the Temporarily Occupied Territories of Ukraine. European Centre for Minority Issues, May 2022. http://dx.doi.org/10.53779/mnup4223.

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On February 24, 2022, Russia launched an offensive against Ukraine simultaneously in the north, east and south of the country. Thus, Russian troops expanded their temporary occupation of Ukrainian territories, which began in 2014. Millions of Ukrainian citizens, including indigenous peoples and national minorities, found themselves in the temporarily occupied territories. Residents of those regions are suffering a lack of food, utilities and medical care, and live under the pressure of the Russian troops, namely are deprived of the right to express their opposition to the invasion by detaining, intimidating, torturing and executing. Under such conditions, the usual policy of diversity management is reduced to the struggle for the life of every citizen. This blog piece is dedicated to the current situation in the temporarily occupied regions of Ukraine inhabited by the communities of indigenous peoples and national minorities.
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Dreicer, M. Getting Innovation Right. Office of Scientific and Technical Information (OSTI), September 2019. http://dx.doi.org/10.2172/1635772.

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