Right to food and right to sustainable food

Abstract

While the right to food was first recognized as one of the elements contributing to the definition of universal human rights in 1948, it is now at the center of a debate that seeks to define how to integrate the concepts of food sustainability, the general principles that inform the concept of sustainable development, the democratic governance of natural resources, and intergenerational equity. The right to access sufficient and adequate food is enriched by elements that link it not only to the physical and economic dimension of resource availability but also to balance with the needs of cultural adequacy and sustainable development of food systems.