The right to adequate food is by no means a tranquil possession with one single undisputed content. It has been addressed uncountable times with the utmost of urgency. Being one of the prerequisites for a humane life with at least a right to a minimum of existence, this right is embedded in the international human rights system that evolved in the period after the Second World War. The right to food is interrelated with complex matters that are not easily solved. Therefore, it appeared to be not easy to give meaning to the content of the right to food, and to help Member States of the United Nations to implement this right on a suitable way in their national legal systems. It is no surprise then, that a large web of international institutions, each functioning within their own competences and mandates, are involved in the process of further developing the right to food. This is done in discussions between stakeholders during summits and gathering. It is done by negotiating and finally adopting legislative documents that stimulate the development of this right another step forward. It is done by desk and field research to learn about the nature of this human right, about how this right is (or is not) realized in distressful times, and about what could be done to further clarify and develop this right. It is also done by (financial) contributions, all kinds of aid and education. Finally, it is done by measuring progress that has been made, by trying to make actors responsible for the realization of the right to food, and even accountable for when they fail to their meet their obligations. The right to food streams throughout the whole international human rights system, from an ever increasing number of wells. This chapter aims to provide an inventory of those wells of the right to food.
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International Food Law and Policy is the first interdisciplinary piece of academic literature of its kind with a comprehensive, reader-friendly approach to teaching the major aspects of food regulation, law, policy, food safety and environmental sustainability in a global context. The sections are grouped by continents and focus on a range of cross-disciplinary subjects, such as public health, international food trade, the right to food, intellectual property and global regulatory aspects of food production. With its systematic approach, this book will be a valuable resource both for professionals working in food regulation and anyone interested in the subject. It provides a solid foundation for courses and master’s programs in environmental management, food law, policy and regulation, and sustainable development around the world.
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While the right to adequate food is often discussed in the context of developing countries, especially in situations where access to adequate food is a problem on a larger scale, this book focusses on the right to food in two Western countries in which theoretically the circumstances allow this right to be enjoyed by each individual. Through a legal comparative study, the enforceability of the right to food is compared between the Netherlands and Belgium in light of the current UN Human Rights system. There seems to be a difference between what the countries do, what they say they do, and what they should do on the matter. As it appears, the coincidental constitutional circumstances mainly determine the enforceability of the right to food, rather than the content of the human right in itself. This book includes a thorough analysis of suitable comparative legal methodology and the embedment of the right to food in the UN human right system. Furthermore, for both countries, an in-depth analysis of the case law on the right to food (mostly concerning the status of foreigners), the constitutional context in which the Judiciary operates, and the relevant UN reports and subsequent procedures are outlined. Finally, recommendations are made to both countries and the relevant UN Committees.
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High-tech horticulture production methods (such as vertical farming, hydroponics and other related technology possibilities), combined with evolving market side possibilities (consumer’s willingness to pay for variety, food safety and security), are opening new ways to create and deliver value. In this paper we present four emerging business models and attempt to understand the conditions under which each business model is able to create positive market value and sustained business advantage. The first of these four models is the case of a vertically integrated production to retail operation. The second model is the case of a production model with assured retail/distribution side commitment. The third model deals with a marketing/branding driven production model with differentiated market positioning. Finally, the forth is a production model with direct delivery to the end-consumer based upon the leveraging of wide spread digital technology in the consumer market. To demonstrate these four business models, we analyze practical case studies and analyze their market approach and impact. Using this analysis, we create a framework that enables entrepreneurs and businesses to adopt a business model that matches their capabilities with market opportunities.
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After decades of rejection of direct applicability of Article 11 ICESCR, recognizing among other things the human right to food including water, a District Court in the Netherlands ruled in June 2008 that the provision can be invoked in a court of law. The decision was inspired by a presumed change of tides in politics, when the former Dutch Minister of Foreign Affairs announced that the Netherlands joined the group of countries who recognize the right to water as a human right. In appeal, the decision did not hold, but no judgment was given on the question whether Article 11 ICESCR can indeed be invoked in the courts. There are however no indications that case aw is to be expected that supports the ruling of the District Court in favour of direct applicability of Article 11 ICESCR.
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The importance of teaching engineering students innovation development is commonly clearly understood. It is essential to achieve products which are attractive and profitable in the market. To achieve this, an institute of engineering education has to provide students with needed knowledge, skills and attitudes including both technical and business orientation. This is important especially for SME’s. Traditionally, education of engineering provides students with basic understanding how to solve common technical problems. However companies need wider view to achieve new products. Universities of applied Sciences in Oulu and Eindhoven want to research what is the today’s educational situation for this aim, to find criteria to improve the content of the educational system, and to improve the educational system. Important stakeholders are teachers and students within the institute but also key-persons in companies. The research is realized by questionnaires and interviews from which a current situation can be found. The research will also include the opinion of management who give possibilities to change the curriculum. By this research more insight will be presented about how to re-design a current curriculum. The research will act as basis for this discussion in SEFI-conference about formulating a curriculum that includes elements for wide-ranging knowledge and skills to achieve innovations especially in SME’s.
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The importance of teaching engineering students innovation development is commonly clearly understood. It is essential to achieve products which are attractive and profitable in the market. To achieve this, an institute of engineering education has to provide students with needed knowledge, skills and attitudes including both technical and business orientation. This is important especially for SME’s. Traditionally, education of engineering provides students with basic understanding how to solve common technical problems. However companies need wider view to achieve new products. Universities of applied Sciences in Oulu and Eindhoven want to research what is the today’s educational situation for this aim, to find criteria to improve the content of the educational system, and to improve the educational system. Important stakeholders are teachers and students within the institute but also key-persons in companies. The research is realized by questionnaires and interviews from which a current situation can be found. The research will also include the opinion of management who give possibilities to change the curriculum. By this research more insight will be presented about how to re-design a current curriculum. The research will act as basis for this discussion in SEFI-conference about formulating a curriculum that includes elements for wide-ranging knowledge and skills to achieve innovations especially in SME’s.
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In this book and elsewhere Dutch courts are portrayed as little short of barbaric for rejecting direct applicability of the human right to food. In this contribution I want to revisit case law asking the question if the rejection of direct applicability of the right to food implies that in the Netherlands hungry people are actually being let down by the courts.
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Moral food lab: Transforming the food system with crowd-sourced ethics
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This study theorizes on the sociomateriality of food in authority-building processes of partial organizations by exploring alternative food networks (AFNs). Through the construction of arenas for food provisioning, AFNs represent grassroots collectives that deliberately differentiate their practices from mainstream forms of food provisioning. Based on a sequential mixed-methods analysis of 24 AFNs, where an inductive chronological analysis is followed by a qualitative comparative analysis (QCA), we found that the entanglements between participants’ food provisioning practices and food itself shape how authority emerges in AFNs. Food generates biological, physiological and social struggles for AFN participants who, in turn, respond by embracing or avoiding them. As an outcome, most AFNs tend to bureaucratize over time according to four identified patterns while a few idiosyncratically build a more shared basis of authority. We conclude that the sociomateriality of food plays an important yet indirect role in understanding why and how food provisioning arenas re-organize and forge their forms of authority over time. Pascucci, S., Dentoni, D., Clements, J., Poldner, K., & Gartner, W. B. (2021). Forging Forms of Authority through the Sociomateriality of Food in Partial Organizations. Organization Studies, 42(2), 301-326. https://doi.org/10.1177/0170840620980232
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