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This book offers an in-depth legal analysis of the right to food from both international and Cuban perspectives. It explores the historical, legal and theoretical evolution of the right to food, examining its normative foundations, legal content, guiding principles, state obligations and institutional guarantees within international human rights law and contemporary constitutional frameworks. The book introduces a novel four-fold interpretation of the right to food, integrating the right to be free from hunger, the right to food security, the right to food sovereignty and the right to healthy and adequate food into a coherent legal framework. Building upon this approach, it develops a comprehensive legal architecture of the right to food by proposing a new configuration of its guiding principles, differentiated state obligations and institutional guarantees. In doing so, it contributes to contemporary debates on the legal nature, interpretation, and implementation of the right to food, while addressing its relationship with sustainability, agricultural governance, and human rights. Particular attention is devoted to the Cuban legal system, providing a comprehensive examination of the constitutional recognition of the right to food, recent legislative reforms and the institutional mechanisms developed to implement food sovereignty and nutrition security. At the same time, the analysis situates the Cuban experience within broader international legal developments, offering comparative insights relevant to both developed and developing countries. Combining doctrinal legal research, historical analysis, and comparative perspectives, this book advances an original theoretical framework for understanding and implementing the right to food while providing practical insights for academics, legislators, policymakers, legal practitioners, and international organisations interested in food law, human rights, and sustainable food systems.