The impact of agro-biotechnology on the right to food in Africa

This book assesses the impact of agricultural biotechnology on the right to food in Africa. It explores the multifarious implications of its introduction in order to spur food production and promote the realization of the right to food. In this context, the book also examines the differing and sometimes conflicting State party obligations under the United Nations International Covenant of Economic, Social and Cultural Rights to progressively achieve the full realization of the right to food by making use of all available resources; the duty to make use of scientific knowledge in order to improve methods of food production; and the duty to ensure that individuals enjoy the benefits of scientific progress and its applications. The book analyses these obligations to further explore the question whether African States have an obligation to immediately embrace agricultural biotechnology in order to protect the right of everyone to be free from hunger, which is the first step towards the realization of the right to adequate food.

Autorentext

Anganile Mwenifumbo holds a Bachelor of Laws (Honours) degree from the University of Malawi, and a Master of Laws from the University of Pretoria. He is a prescribed legal Practitioner in Malawi where he worked before joining the African Court on Human and Peoples' Rights as a Legal Officer. He now works for the United Nations in Switzerland.