How is the right to adequate food affected by the evolution of diets in developed and developing countries?

The goal of realizing the right to food for all relies not only on food being physically and economically accessible, or available in sufficient quantity. It must also be adequate, i.e. satisfy dietary needs, taking into account the individual’s age, living conditions, health, occupation, sex, etc.

Given the rapid evolution of diets in many parts of the world, the nutritional quality of food has become a major concern in developed and developing countries. Many reports already show the direct impacts of this evolution on non-communicable diseases such as strokes or cardio-vascular diseases, obesity, certain types of cancer, or new forms of diabetes.

The Special Rapporteur will address these questions in detail in his March 2012 report to the UN Human Rights Council.