Rights based approach to food and nutrition security

There are an estimated 805 million people undernourished in the world, who go to bed hungry every day. One in eight persons world-wide suffers from life-long negative impact of undernutrition. Children are the most obvious victims. Not only increased morbidity and mortality is observed, but also learning disabilities, delayed cognitive development and poor health. During the course of life not only a decreased productivity and income-generating are documented but also increased health risks, such as increased risk on birth complications and obesity are being observed, exposing the future generation of children to the same risks.

Organised by Wageningen Centre for Development Innovation

Mon 23 January 2017 until Fri 3 February 2017

Right to food

A different approach in addressing the problem of food and nutrition insecurity is the human rights-based framework. The right to food is included in the UN Universal Declaration of Human Rights: When every man, woman and child, alone or in community with others, has physical access and economic access at all times to adequate food or means for its procurement.
This course aims at exploring the different concepts on rights-based approaches to food and nutrition security such as Right to Food and the Zero Hunger Challenge. It provide participants with knowledge and skills to strengthen the design and implementation of food and nutrition security programmes using a rights-based approach.

Course objectives

Upon completion of this course you will:

  • have new insights about concepts and principles on human rights-based approach, Right to Food, Food and Nutrition Security and their interrelationships;
  • understand the role of right holders, duty bearers and accountability agents and their main rights and obligations and responsibilities;
  • have clear ideas for incorporating rights-based elements in interventions addressing food and nutrition insecurity;
  • be better equipped to lobby and advocate for the Right to Food

Target audience

Applicants should have a BSc or equivalent in the field of food and nutrition, home economics, agriculture, medicine or a related field, and have at least three years of professional experience related to the field of the course. Competence in the English language is necessary.