A number of contributors have facilitated this issue, including the editors, Ann Louise Lie and Kristine H. Vinje.
They have shaped yet another document that reflects the intention of FoHRC: to spread information and trigger research on how various human rights instruments and mechanisms can be used to promote corporate respect for human rights in the food sector and strengthen governments’ protective obligations vis-à -vis the human rights to adequate food and to health for all.
NCHR Occasional Paper Series #10 2018
The Food, Human Rights and Corporations (FoHRC) Research and action network, which is affiliated to the Norwegian Centre for Human Rights (NCHR), is pleased to present a new collection of papers based on one of its seminars held in collaboration with FIAN Norway, and this time also the Norwegian National Nutrition Council.
The seminar from which material to the Occasional Paper #10-2018 is provided from, dealt with aspects of nutritional health as impacted through the intermediary of the diet and in a human rights perspective. With the title Human Rights and Healthy Diets, the seminar was pre-announced by asking Does the food industry have a responsibility to respect the human right to adequate food and diet-related health?. The seminar took as a point of departure the challenges to businesses and governments seen through the lens of the UN Guiding Principles on Business and Human Rights, illuminated by five different actors.
Published June 13, 2018 12:06 PM
- Last modified Mar. 22, 2019 9:48 AM