Right to Food Curriculum

Overall Intent: Contribute to strengthening the in-country capacity to implement the right to food by different state duty bearers and others (stakeholder groups) A compendium of lessons to impart knowledge and understanding for the implementation of certain right to food tasks as part of normal responsibilities of different stakeholder groups To be used as a reference guide by instructors, teachers and trainers in developing courses and training programmes What is the right to food curriculum?

Involving different experts; consultative workshops A task and learning content analysis as the start-off point Right to food tasks linked to main areas of responsibilities of different stakeholder groups (target learner groups) Identification of needed knowledge to implement right to food tasks Formulation of learning objectives Outlines of lesson contents to meet learning objectives How was the curriculum developed?

Curriculum Scoping Workshop to discuss the target audience, learning objectives, and main topic areas that a Right to Food curriculum should address. Senior expert and FAO staff to use workshop outputs to prepare a draft curriculum outline which proposes: target learner groups, major learning objectives, purpose and scope of the curriculum, and workflows and topics to be covered. Designing of the right to food curriculum

Consultative workshop with FAO staff, external experts and representatives from the target audience to: listen to the expressed needs of the target audience, review and revise the proposed curriculum outline, identify additional sources of materials, resources and authors/experts, and explore mechanisms for contributions and partnerships. Designing of the right to food curriculum

Learning objectives: what the learners are expected to be able to understand and/or do, once they have completed the lesson. Guidelines and suggestions for instructors and trainers for developing the specific contents of the lesson. Main target learner group or groups (in accordance with the matrix above). Learning steps to orient the lesson authors and the instructors and trainers as to how the lesson content should relate to the normal roles and responsibilities of members of the target learner group(s); this orientation is provided in the form of scope notes. Reference materials which provide information of sources of reference Reference institutions or organisations: specific expertise related to the lesson content, and sources of additional information or documentation.

Target Learner Groups Legislators and their staff Policy decision makers; politicians Civil Servants: Planners, technical staff in public institutions Human rights institutions Courts and legal officers NGOs engaged in right to food work Social movements Technical cooperation agencies; international financial institutions For whom is the right to food curriculum?

The Right to Food in (12 thematic Units and 41 lessons): THEMATIC UNITS Introduction to the Right to Adequate Food Roles and Right to Food Tasks Assessing Realization of the Right to Food Formulation, Implementation and Monitoring of National Laws, Policies and Programmes Public Budget Planning, Implementation and Monitoring Institution Building and Capacity Strengthening Human Rights Monitoring and International Reporting on Progress Public Information, Education and Advocacy Enforceability of, and Access to, Judicial, Quasi-judicial and Administrative Recourse Systems Policy Assistance and Advice by International Agencies Respect for and Protection of Human Rights Workers Multilateral Negotiations on the Right to Food What does the curriculum cover?

The right to food curriculum outlined here is unique, not only because of the process by which it was developed, but also because it stresses the practical implications of implementing the right to food at country level. To our knowledge there is no other curriculum outline like this for economic, social and cultural rights. LETS SEE IT

HUMAN RIGHT TO FEED ONESELF IN DIGNITY Viale delle Terme di Caracalla Rome, Italy Tel.: (+39) Fax: (+39)