a) People's right to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems.

b) Respect for the rights of Indigenous Peoples, local communities, women, migrants, and children in relation to access to land, water resources, seeds/planting materials/livestock breeds; 

c) Promotion of agroecological practices that are resilient to climate change; 

d) Promotion of diversified agricultural production systems that provide a wide range of nutritious foods; 

e) Support for small-scale farmers’ organizations in order to strengthen collective action on food sovereignty issues; 

f) Ensuring fair prices for producers by promoting direct marketing channels between consumers & producers as well as alternative pricing mechanisms such as Fair Trade certification schemes; 

g) Encouraging public policies that protect family farms from corporate concentration & control over the global food system (e.g., seed patents); 

h) Supporting local markets & regional trade networks with equitable terms of exchange among trading partners; 

i) Ensuring access to adequate financial services (credit) for small-scale farmers & fisher folk; 

a) Food security is defined as the availability of sufficient, safe and nutritious food to meet dietary needs and food preferences for an active and healthy life. It requires that all people, at all times, have physical, social and economic access to adequate amounts of nutritious foods.

b) Nutrition quality refers not only to the quantity but also the quality of nutrients contained in any given food item consumed by individuals on a daily basis over time periods ranging from weeks up until years depending on the age group/life stage being considered. It is important that diets contain essential vitamins, minerals, proteins, fats & carbohydrates along with dietary fibre & phytochemicals which provide protection against diseases. Governments should support initiatives aimed at improving nutrition literacy amongst its citizens so they understand what constitutes a balanced diet & how this relates directly to improved health outcomes.

c) In addition, governments must ensure regulations regarding labelling & advertising are strictly enforced so consumers can make informed decisions about what products they choose based upon accurate information provided by manufacturers. 

a) Sustainable approaches toward achieving long-term food security involve taking into consideration environmental factors such as climate change, soil degradation, water scarcity etc. Governments must implement measures which encourage sustainable farming practices including crop rotation; integrated pest management; use of organic fertilizers; conservation tillage techniques etc. In addition, governments must invest heavily in research-related activities aimed at developing new varieties/hybrids capable of withstanding extreme weather conditions associated with climate change thus ensuring continued productivity even under difficult circumstances food SECURITY 

b) People, at all times, have physical, social, and economic access 

c) sufficient, safe, and nutritious food.

a) Develop a system that can provide access to food at all times, regardless of sudden shocks or cyclical events. 

b) Ensure the system is able to store and distribute food in an efficient manner with minimal waste and spoilage. 

c) Establish a network of reliable suppliers who can provide adequate amounts of food on demand when needed. 

d) Create a monitoring system for tracking the availability and quality of food supplies in order to ensure they are safe for consumption by consumers. 

e) Implement measures for preventing price gouging or other unethical practices from taking place within the supply chain, such as ensuring fair wages for workers involved in production/distribution processes and regulating market prices so that they remain affordable to consumers even during periods of scarcity or high demand. 

f) Design strategies for reducing post-harvest losses due to inadequate storage facilities, improper handling techniques, etc., which could lead to wastage or contamination issues if not addressed properly. 

g) Establish safety protocols for handling hazardous materials (e.g., pesticides) used during production/distribution processes so as not to cause harm either directly or indirectly through environmental pollution. 

h) Develop educational programs aimed at increasing consumer awareness about proper nutrition and dietary habits, as well as providing information on how best to utilize available resources without compromising their health.

a) Design a system that ensures access to food at all times:

b) Develop an infrastructure for the storage, distribution and delivery of food items in order to ensure the availability of food when needed. 

c) Establish procedures for monitoring the supply chain and responding quickly to any disruptions or shortages in the supply of food items. 

d) Create systems for tracking inventory levels, forecasting demand, and managing procurement processes so as to maintain adequate stock levels at all times. 

e) Implement strategies for reducing waste throughout the entire supply chain from farm to table (e.g., use of cold chains, and proper packaging). 

f) Utilize data analytics tools such as machine learning algorithms to predict changes in demand patterns due to external factors (e.g., weather conditions) or internal factors (e.g. consumer preferences). 

i) Develop resilience against sudden shocks: 

g) Identify potential risks associated with economic or climatic crises that could disrupt access to food and develop contingency plans accordingly e.g., diversifying sources of supply; establishing alternative routes/channels; stockpiling essential supplies etc.). 

h) Create mechanisms for early warning systems that can detect signs of an impending crisis before it occurs so as to enable timely interventions if necessary (e.g. using satellite imagery or other remote sensing technologies). 

i) Address cyclical events: 

i) Identify seasonal patterns in terms of availability/unavailability of certain foods due to climate change or border closures etc.; monitor these trends over time so as anticipate future needs more accurately 

j) Develop strategies for mitigating impacts on vulnerable populations by providing targeted assistance during periods when they are most likely affected by such cyclical events

k) Investigate ways in which local communities can be empowered through initiatives such as community gardens/farms; home gardening etc.; promote sustainable agricultural practices among farmers 

l) Introduce policies aimed at incentivizing production and consumption within local markets rather than relying on imports from abroad

m) Ensure that food is available in sufficient quantities and of appropriate quality to meet the needs of all individuals, regardless of their location or socio-economic status. 

n) Provide access to a variety of foods from all five major food groups (grains, fruits and vegetables, dairy products, proteins, and fats) as recommended by dietary guidelines. 

o) Make sure that food is accessible at reasonable prices for those with limited incomes. 

p) Ensure that culturally appropriate foods are available in areas where there are diverse populations. 

q) Increase access to healthy foods through programs and benefits, vouchers, school meal programs and other public assistance initiatives. 

r) Expand access to farmers’ markets and community-supported agriculture programs so people can purchase fresh produce directly from local farms at affordable prices. 

s) Create incentives for grocery stores to open in underserved communities so residents have more options when it comes to purchasing healthy foods close to home. 

t) Develop policies that promote urban gardening initiatives so people can grow their own fruits and vegetables if they don’t have easy access or financial means to buy them elsewhere