1.1         CONSUMER FOOD RIGHTS

The basic recognition of Consumer Rights was entrenched in the UNO guidelines for Consumer Protection adopted 1985 and then followed by the adoption in 1996 of Consumer Food Rights by Consumers International. (C.I)

 

In 1996 a CONSUMER MANIFESTO ON THE RIGHT TO FOOD concentrates on what governments must do to provide food for all that is ACCESSIBLE, SAFE AND NUTRITIOUS AND WHICH IS PRODUCED IN AN ENVIRONMENTALLY SUSTAINABLE WAY.

 

The Consumer Manifesto on the Right to Food spell out 7 points

 

1. THE RIGHT TO ENOUGH FOOD AT ALL TIMES

People have the right to a variety of good food products to feed themselves properly at all times.

(It emphasizes availability of food and a choice of products and suppliers)

 

2.THE RIGHT TO SAFE FOOD

Consumers must be protected against foods and food production processes which are hazardous to health or life.

(This relates to Hygienic   practices and the quality of food)

 

3. THE RIGHT TO BE INFORMED ABOUT FOOD

Consumers have the right to the facts needed to make an informed choice or decision about food.

(The implementing of mandatory food Labelling regulations)

 

4.THE RIGHT TO REDRESS ABOUT FOOD ISSUES

Consumers are entitled to a fair settlement of just claims on food issues

(Complaint handling systems and legal redress must be available to consumers)

 

5.THE RIGHT TO CONSUMER EDUCATION ON FOOD

Consumers have the right to acquire the knowledge and skills to enable them to make an informed choice about food.

(Industry must make information about all aspects of food available in plain understandable language)

 

6. THE RIGHT TO SUSTAINABLE SUPPLY OF FOOD PRODUCED IN AN FRIENDLY ENVIRONMENT

Consumers have the right to a physical environment that enhances the quality of life and is preserved for future generations.

 

7. THE RIGHT TO BE HEARD ON FOOD ISSUES

Consumers and consumer organisations have the right to advocate their interest with a view to receiving full consideration in the policy design, planning, implementation, monitoring and evaluation of local, national and international food policies.

The decision-making   process must be made transparent and include   consumers and consumer organisations.