There are increasing calls to enshrine a right to food in national and international law. But what exactly is this right? Does it obligate governments to provide food for all or simply ensure the market does not leave anyone without food? Does it require our minimum needs to be met or does it demand healthy, culturally-appropriate food for all? And what does it mean for food pricing? In this webinar, our three experts will set out their views on what exactly the right to food is, what grounds it and how such a right could be enforced. There will then be extended discussion. It is an opportunity to bring rigour and clarity to the idea of the right to food, empowering those who demand it.
On the panel:
Dr Julian Baggini, is the author, co-author or editor of over 20 books including How the World Eats, How The World Thinks, The Virtues of the Table and The Ego Trick. He was the founding editor of The Philosophers’ Magazine and has written for numerous newspapers and magazines, as well as for the think tanks The Institute of Public Policy Research, Demos and Counterpoint. He has served as Academic Director of the Royal Institute of Philosophy, is an Honorary Research Fellow at the University of Kent and has been a member of the Food Ethics Council since 2016.
Professor Morven McEachern, Professor of Sustainability and Marketing Ethics at Chester Business School, University of Chester. With a specialist emphasis on food systems and place, her research revolves around sustainable/ethical production and consumption, including the impact of austerity and poverty.
Professor Tomaso Ferrando, Associate Research Fellow at the University of Antwerp, whose main line of research focuses on the link between law and food, with particular attention to the international dimension (trade, investments and the human right to food) and the implementation of local practices.
Professor Mary Rawlinson, Honorary Research Fellow at the Institure of Advanced Studies and Professor Emerita of Philosophy, Stony Brook University in New York, and an editor of the Routledge Handbook of Food Ethics.
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