Food, Human Rights and Corporations - FoHRC
Food, Human Rights and Corporations (FoHRC) is an interdisciplinary academic research and action initiative based at the University of Oslo in cooperation with the Oslo and Akershus University College for Applied Sciences and selected partner civil society organizations.
From left: Francesco Branca, Director, Department of Nutrition for Health and Development, WHO, Asbjørn Eide, Liv Elin Torheim and Wenche Barth Eide, all FoHRC (ph: Beate Østengen)
FoHRC’s main focus is to explore how various human rights mechanisms/instruments, such as the United Nations Guiding Principles on Business and Human Rights, can be used to promote corporate respect for human rights in the food sector and strengthen governments’ protective obligations vis-à-vis the rights to adequate food and health for all.
Report of the Oslo conference 11-12 September 2014
Report from side-event
Access the report from a side-event at the 2014 United Nations Forum for Business and Human Rights in Geneva on: Does the world need a human rights based convention on healthy diets?
NCHR Occasional Paper Series #8 2017:
Listen to the gathered podcasts from the conference “Corporations in the Global Food System and Human Rights” conference in September 2014.
Food, Nutrition and Human Rights
CAN A HUMAN RIGHTS BASED APPROACH ACCELERATE REDUCTION OF UNDERNUTRITION AND OBESITY
- Human Rights and Healthy Diets
- Investments and Land Rights - the role of the private sector in ensuring responsible governance of tenure