49 g. Ensure that all persons are able to feed themselves directly through environmentally, economically and socially sustainable methods from productive land or other natural resources, or from well functioning distribution, processing and market systems that can move food from the site of production to where it is needed in accordance with demand; h. Ensure the economic accessibility of food, which implies that personal or household financial costs associated with the acquisition of food for an adequate diet should be at a level such that the attainment and satisfaction of other basic needs are not threatened or compromised; i. Take measures to improve food distribution, such as the improvement of communications between areas of production and food-marketing centres, the facilitation of access to markets especially for small producers, the introduction of price support and stabilisation measures where necessary to improve national production of food, the control of abusive practices, and the assurance of minimum supplies to needy groups; j. Take measures to develop or reform existing agrarian systems, in order to achieve the most sustainable and efficient development and utilisation of natural resources, including eradicating impediments to agriculture such as infestations of the Tsetse fly. Agriculture should be primarily targeted towards the growth of food for internal consumption. Emphasis should be placed on the promotion and development of sustainable, decentralised small-scale agriculture, including livestock and fishery industries, to ensure nutrition; k. Take measures to ensure that surplus food production is safely stored against famine, drought and other hardships. In this regard states should put in place adequate and functioning mechanisms of early warning to prevent or mitigate the effects of natural or human-made disasters. States should take appropriate emergency preparedness measures, such as keeping food stocks, and establishing adequate systems for distribution; l. Ensure that food aid does not adversely affect local producers and local markets, and is organised in ways that privilege local and regional sources for food and facilitate the return to food self-reliance of the beneficiaries; m. Ensure that the production of crops for agro-fuels and food for export does not disproportionately impact on domestic access to food; n. Participation in international cooperation efforts and projects aimed at ensuring the right of everyone to be free from hunger, in particular through and equitable distribution of world food supplies in relation to need, account being taken of the related problems of both food-importing and food exporting countries; o. Take measures to improve and disseminate knowledge regarding methods of food conservation, in particular to reduce crop and post-harvest losses and waste and to prevent degradation of resources;