Toward a Model of Food Sovereignty in Egypt and Tunisia

First paragraph: Food sovereignty,” write Habib Ayeb and Ray Bush, “is a framework and set of policy praxis that prioritises the principle and policies to deliver food as a human right rather than as just another com­modity exchanged for cash or kind. People’s sur­vival depends on growing and distrib­uting food, which can only be provided in a sustainable way if it is made part of national and public sovereignty” (2019, p. 150). This insight lands with particular poignancy in the context of the 2020 COVID-19 pandemic, when urban and rural communities across the globe face issues of food access and agricultural laborers are con­stantly exposed to COVID threats in order to continue supplying consumers with produce (Wozniacka, 2020). Ayeb and Bush’s monograph thus centers around food sovereignty, a concept which advocates for not only access to food, but the ability of producers and consumers to partici­pate in decisions around what is produced and how it is produced and consumed (La Via Campesina, 2003). . . .