The concept of food security refers to access to safe and nutritious food for consumers at all times. When talking about food safety , reference is made to the use of different resources and strategies to ensure that all food is safe for consumption. But the definition of food safety has evolved over time. Self-sufficiency, access to food and nutrition have been terms that have been associated with it over the years. Currently, the concept is based on four foundations: availability, stability, access and use . The changes that have occurred in recent years in production systems or globalization have had a decisive influence on food security. For years, terms such as safety and quality have been increasingly recognized, accepted and demanded by the consumer, which has also made it necessary to face new challenges and challenges to prevent food risks. Food safety, as it is known today, is concerned above all that food does not pose a health risk and that it is healthy. For this, it is important that this.

In 1996, on the occasion of the World Food Summit, it was considered that "food security is achieved when people have, at all times, physical and economic access to safe and nutritious food to satisfy their dietary needs and preferences in order to to lead an active and healthy life. " According to the concepts provided by the Food and Agriculture Organization of the United Nations (FAO), the term food security encompasses four basic meanings:

1. Physical availability of food for everyone, which depends on the level of production and stocks.

2. Access to food that guarantees the design of policies aimed at achieving food security objectives.

3. Use of food , that is, the way the body uses the different nutrients in food.

4. Stability of access to food, that is, the availability of safe food is periodic, not punctual. In this case we speak of nutritional risk. In this field climatic conditions or economic factors influence.

But food security is not the same in different countries of the world. While in the developed countries the main problems are related to deficiencies in production, handling or conservation, in those in the developing world they are linked to access to drinking water, poor diets or food shortages.

The book incorporates interviews conducted between 2020-2010 with experts in matters related to food safety.