https://doi.org/10.59132/geo/2020/2/40-44
Povzetek
Pravica do hrane je bila formalno prepoznana že v prvih mednarodnih dokumentih, na primer že leta 1948 v Deklaraciji o človekovih pravicah, ki so jo sprejeli Združeni narodi (ang. Universal Declaration of Human Rights). Čeprav se na svetu proizvede dovolj hrane za vsakogar, pa so zaskrbljujoči podatki, da je na svetu še vedno več kot šestina podhranjenih ljudi. Pomen odprave lakote bi bil v tem, da bi hrana res prišla v roke in usta vseh tistih, ki jo zares potrebujejo – predvsem revnim, izoliranim skupinam, etničnim manjšinam, ki živijo na robu ekonomske in socialne ogroženosti, žrtvam vojne in naravnih nesreč. Po drugi strani pa se po podatkih Svetovne zdravstvene organizacije (WHO) srečujemo poleg podhranjenega prebivalstva tudi z več kot 1,4 milijarde prekomerno hranjenih ljudi, izmed teh pa je kar tretjina debelih – z visokim rizikom za srčno-žilna obolenja, diabetes in druge zdravstvene težave. V prispevku je prav tako izpostavljen družbeni vidik zavržkov hrane, saj se vsako leto po uradnih podatkih FAO zavrže okoli tretjina celotne količine hrane na svetu.
Abstract
Importance of Sustainable and Responsible Food Management
The right to food was formally recognized as early as in the first international documents, for example in the Universal Declaration of Human Rights from 1948, adopted by the United Nations. Even though global food production is sufficient to provide food for everyone, the worrisome fact is that more than one sixth of the world population is still malnourished. The significance of eliminating hunger would be to deliver food to those who truly need it – especially poor, isolated groups, ethnic minorities living at the margins of economic and social life, and victims of war and natural disasters. On the other hand, there are also, according to the World Health Organization (WHO), more than 1.4 billion people worldwide who are overweight, one third of them obese. Obesity is associated with an increased risk of developing cardiovascular disease, diabetes and other medical problems. The article also highlights the social aspect of discarded food – according to the Food and Agriculture Organization (FAO), about one third of all food worldwide is discarded every year.