A rights-based approach is a different way to address food and nutrition insecurity. It emphasises the rights of human beings to food and it obligates governments to create adequate preconditions to feed oneself as well as the priority for politicians to protect directly the poor and hungry.
Putting the FAO Voluntary Guidelines to practiceThe right to food is one of the basic human rights. The right to adequate food is realised when every man, woman and child, alone or in community with others, have the physical and economic access at all times to adequate food or means to its procurement. Adequate food means enough food in quantity and quality, safe and culturally acceptable.
In 2004 the FAO Council adopted the so-called Voluntary Guidelines, that provide guidance to governments to realise their Right to Adequate Food. This course aims to provide professionals working in food and nutrition security and interested in a rights-based approach with the knowledge, skills and motivation, to strengthen, design and implement programmes and interventions using the rights-based approach.
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;
- know how to develop interventions.
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.
This course is designed for some specific profession groups. Please consult our factsheet for detailed information.