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Recipes for Change: Butternut squash, spinach & black-eyed peas with fonio
A stew made with sustainable ingredients is comfort food at its best: good for you and good for the planet. This stew, presented by Chef Pierre Thiam, is inspired by ingredients from his childhood in Senegal. It features black-eyed peas (also known as cow peas), a central cultural element of West African cuisines.
إصدار سند الصندوق يمثل معلما رئيسيا على طريق ربط أسواق رأس المال بدعم فقراء الريف في جميع أنحاء العالم
أصدر الصندوق اليوم أول سنداته للتنمية المستدامة مع Folksam ، وهو صندوق تأمين ومعاشات تقاعد رائد في السويد يستثمر في سندات بقيمة 100 مليون دولار أمريكي.
IFAD opens regional office to better serve the small-scale farmers in East and Southern Africa
IFAD today officially opened its East and Southern Africa regional office to help the institution meet its goal of reducing hunger and poverty.
Brazil’s semi-arid region is full of life
Brazil’s north-eastern semi-arid region, known as sertão, is a land rich in culture and enchanting landscapes, but the harsh climate and lack of water make it difficult to earn a living here. However, over recent decades, modern ingenuity has combined with traditional mutual aid systems to help communities make the most of the region’s natural resources.
Recipes for Change: Pasta, potatoes & asparagus
For Chef Bowerman, this recipe is all about buying locally and working with the local ecosystem. It features anchovies – a favourite in her native Italy, and widely available all over the world – blended with rich, hearty pasta and potato.