Food, Human Rights and Corporations - FoHRC (completed)

Food, Human Rights and Corporations (FoHRC) is an interdisciplinary academic research and action initiative based at the University of Oslo in cooperation with the OsloMet - Oslo Metropolitan University - 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.

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Can a human rights based approach accelerate reduction of undernutrition and obesity?

Full programme an an extensive video recording from the international, interdisciplinary seminar organized at the University of Oslo on Thursday 26th April 2018

 

 

 

 

Published Apr. 8, 2016 12:26 PM - Last modified Oct. 26, 2021 9:38 AM

FoHRC Core Members and their affiliations

Earlier events:

The Oslo conference 11-12 September 2014
Corporations in the Global Food System and Human Rights
Podcast: Listen to the gathered podcasts from this conference.

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?

 

Publications:

NCHR Occasional Paper Series #10 2018:
Human Rights and Healthy Diets
Does the food industry have a responsibility to respect the human right to adequate food and diet-related health?

NCHR Occasional Paper Series #8 2017:
Investments and Land Rights – the role of the private sector in ensuring responsible governance of tenure