Adequacy, Accessibility, Availability, Sustainability

The premises of the human right to food include adequacy, accessibility, availability, and sustainability. All four of these needs must be met in order to realize the right to food in West Virginia, the United States, and all over the world.

Food is safe for consumption, culturally responsive, and nutritious at all developmental stages of life: “You have enough of the foods you want and need to eat to support a healthy lifestyle.”
The food that is available for consumption does not put anyone at risk of physical harm (from food sensitivity or allergies) and does not require forfeiting cultural or religious standards of living.

Ensuring that people do not go hungry at the expense of other basic needs.
One won’t have to choose between eating and other basic needs like paying rent, medications, etc., and you can access food reasonably easily without a car.
Physical Accessibility: Accessible to the physically vulnerable (infants, elderly, physically disabled, terminally ill, mentally ill, victims of natural disaster, indigenous peoples).
Economic Accessibility: Cost of food does not compromise other standards of
living. Community-based and state-level social contract supports should negate the tradeoff.

When directly sourced from land and natural resources or by a well-functioning system of market and distribution: “The food you want to eat is produced sustainably and is stocked consistently.”
Access to productive resources, such as natural resources for growers and basic agricultural resources for food growth. At minimum, food is available for purchase.
At the most basic level, food can be transported from point A to point B.

Sustainable for the environment

Sustainable for our health

Sustainable for our communities

Sustainable for future generations

Nutritious food will be available, accessible, and affordable to future generations.