law, on the other hand, is a broader concept that encompasses not only the production and distribution of food, but also the processing and marketing of food. It focuses on the regulation of the food value chain, from production to marketing and consumption. These new conceptions of food studies include institutions such as food sovereignty, food safety, among others. As can be seen, this change was accompanied by phenomena such as globalisation, which has led to the creation of more complex and longer food value chains, involving multiple actors and countries. Technology must also be taken into account as a catalyst that has allowed the creation of processed and transformed foods more efficiently and at a lower cost. Food legislation promotes food safety from production in the field until it reaches the final consumer, and is therefore responsible for the regulation of vegetable growing, livestock breeding, food handling, transport, processing, packaging, labelling, trade and consumer information. The Codex recommendations related to food safety and quality are based on sound science in the areas of food hygiene, maximum limits for food additives, pesticide residues and veterinary drugs, as well as maximum limits and codes for the prevention of chemical and microbiological contamination. II. FOOD SOVEREIGNTY AND FOOD SECURITY The concept of food sovereignty was born in the 1990s as a response to concerns about the negative impact of global agricultural and trade policies on food security and equity in food distribution. Its origin is mainly attributed to the international organisation La Via Campesina6, a coalition of peasant and rural movements from around the world. This term refers to the right of people and communities to define their own agricultural and food policies without external interference. In other words, it implies that each group has the power to make decisions about what food to produce, how to produce it and to whom, without being subject to external pressures or commercial interests. It has as its fundamental assumptions the search for a more equitable, sustainable and locally focused system. The main objective of food sovereignty is to ensure that communities and peoples have control over their food system, i.e. to give back to the consumer 6 It was brought to the public debate on the occasion of the World Forum for Food Security, a parallel event to the official World Food Summit in 1996 organised by the FAO. 618 FREDDY A. HUNG GIL | ANABEL GONZÁLEZ FERNÁNDEZ
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