Availability: Food should be available in a quantity and quality sufficient to satisfy the dietary needs of individuals, free from adverse substances, and acceptable within a given culture. Accessibility: Food should be physically and economically accessible in ways that do not interfere with the enjoyment of other human rights. Sustainability: Food should be secure or accessible for both present and future generations. Non-Discrimination: Any discrimination in access to food, as well as to means and entitlements for its procurement, on the grounds of race, colour, sex, language, age, religion, political or other opinion, national or social origin, property, birth or other status constitutes a violation of the right to food. 7. Analysis of the complaints 7.1. Framework for legal analysis 7.1.1 In analyzing the factual evidence gathered, against the applicable legal framework, the ZHRC considered the rights of the villagers to equal treatment and non-discrimination in distribution of food aid as set out in Section 56 and Section 77 of the Constitution of Zimbabwe. 7.1.2 Against the enjoyment of these rights, the ZHRC considered the legal framework that defines the limitations to the enjoyment of fundamental rights entrenched in the Declaration of Rights. Page 13 of 21