Food diversity is a term that is not frequently addressed by international lawyers, unlike food security and food sovereignty. Suffice it to say that this term involves not only the existence of different kinds of food and agricultural products, but also the many practices and traditions that are diffused throughout the world with respect to the production, preparation and diffusion of food and food products. Food diversity therefore owns a double axiological importance. On the one hand, diversity of foods means diversity of animal and vegetable species, that are used by human beings to feed on. In this sense, it is close to the concept of biodiversity, thus relating to an ecological value. On the other hand, diversity of food means diversity of agricultural activities and culinary practices as experienced by human societies, communities and groups. According to this second acceptation, it is an expression of a social practice and knowledge, and is thus related to the value of culture. International law does not deal with food diversity through a specific convention, treaty or protocol. Yet, some existing international instruments could be relevant to address, or even regulate, food diversity, according to either of the values it embeds. And food diversity, from an inverted perspective, could influence the application of such instruments.
Cultural Heritage, Food Diversity and International Law
Saverio Di Benedetto
2018-01-01
Abstract
Food diversity is a term that is not frequently addressed by international lawyers, unlike food security and food sovereignty. Suffice it to say that this term involves not only the existence of different kinds of food and agricultural products, but also the many practices and traditions that are diffused throughout the world with respect to the production, preparation and diffusion of food and food products. Food diversity therefore owns a double axiological importance. On the one hand, diversity of foods means diversity of animal and vegetable species, that are used by human beings to feed on. In this sense, it is close to the concept of biodiversity, thus relating to an ecological value. On the other hand, diversity of food means diversity of agricultural activities and culinary practices as experienced by human societies, communities and groups. According to this second acceptation, it is an expression of a social practice and knowledge, and is thus related to the value of culture. International law does not deal with food diversity through a specific convention, treaty or protocol. Yet, some existing international instruments could be relevant to address, or even regulate, food diversity, according to either of the values it embeds. And food diversity, from an inverted perspective, could influence the application of such instruments.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.