The ability for everyone to reach the highest attainable right to health is intrinsically linked to the food we eat - not only what we eat but how our food is produced and distributed on a global level. The challenge of ensuring the right to food is not an easy task in a world where resources are unequally distributed and where global food production is one of the major drivers of climate change and other environmental impacts. How does global food production impact peoples’ livelihood and health? Are there differences depending on where you live? And how do we move forward in the struggle to ensure the right to healthy and sustainable food for all?