The Wageningen Centre for Development Innovation (WCDI), part of Wageningen University & Research, is seeking applications for the "Rights-Based Approach to Food and Nutrition Security 2021" under Orange Knowledge Programme. The programme starts from 01 November 2021 until 26 November 2021.

During the course of life not only a decreased productivity and income-generating are documented but also increased health risks, such as increased risk on birth complications and obesity are being observed, exposing the future generation of children to the same risks.

Right to food

• A different approach in addressing the problem of food and nutrition insecurity is the human rights-based framework. The right to food is included in the UN Universal Declaration of Human Rights: When every man, woman and child, alone or in community with others, has physical access and economic access at all times to adequate food or means for its procurement.
• This course aims at exploring the different concepts on rights-based approaches to food and nutrition security such as Right to Food and the Zero Hunger Challenge. It provide participants with knowledge and skills to strengthen the design and implementation of food and nutrition security programmes using a rights-based approach.

Upon completion of this course you will:

• have new insights about concepts and principles on human rights-based approach, Right to Food, Food and Nutrition Security and their interrelationships;
• understand the role of right holders, duty bearers and accountability agents and their main rights and obligations and responsibilities;
• have clear ideas for incorporating rights-based elements in interventions addressing food and nutrition insecurity;
• be better equipped to lobby and advocate for the Right to Food.

Course Date

• Date: Mon 1 November 2021 until Fri 26 November 2021
• Duration: Part-time, 20hrs per week (4 weeks)
• Venue: Facilitated online sessions

Eligibility Criteria

Target audience:

• Applicants should have a BSc or equivalent in the field of food and nutrition, home economics, agriculture, medicine or a related field, and have at least three years of professional experience related to the field of the course. Competence in the English language is necessary.

For more information, visit Right to food.