- Availability: Food should be available from natural resources either through the production of food, by cultivating land or animal husbandry, or through other ways of obtaining food, such as fishing, hunting or gathering. On the other hand, it means that food should be available for sale in markets and shops.
- Accessibility: Economic and physical access to food to be guaranteed. Economic accessibility means that food must be affordable. Individuals should be able to afford food for an adequate diet without compromising on any other basic needs, such as school fees, medicines or rent. Physical accessibility means that food should be accessible to all, including to the physically vulnerable, such as children, the sick, persons with disabilities or the elderly. Access to food must also be guaranteed to people in remote areas and to victims of armed conflicts or natural disasters, as well as to prisoners.
- Adequacy: Food must satisfy dietary needs, taking into account the individual’s age, living conditions, health, occupation, sex, etc. Food should be safe for human consumption and free from adverse substances. Adequate food should also be culturally acceptable.
- Sustainability: Food should be accessible for both present and future generations.
For more about key concepts on the right to food, see:
Committee on Economic, Social and Cultural Rights,
General Comment No. 12
Fact Sheet on the Right to Adequate FoodArabic