6 lessons learned from a decade of climate adaptation
Since 2012, IFAD’s flagship climate finance fund has been bridging the climate adaptation gap. Let’s take a look at some of the critical lessons we’ve learned.
Nepal is a landlocked country in South Asia that heavily depends on agriculture. Over 80 per cent of the population lives in rural areas and is engaged in subsistence farming. Although four out of five households are involved in agriculture, most of the population lacks the skills necessary to innovate cultivation practices. Outdated methods end up decreasing the potential of farming in the country despite its vast land area. This, in turn, leads to unemployment and youth out-migration.
Besides the socioeconomic challenges posed to the Nepalese rural areas, climate change further complicates farmers’ lives. Some of the threats include droughts, increased temperatures, infertile land and a harsh winter season. High temperatures intensify the growth of pests and the dry weather reduces water availability and increases the likelihood of forest fires. The depletion of water sources also forces wild animals to invade villages in search of food and water. Landslides and soil erosion are also part of the climate change impact on the region and are aggravated by the lack of proper infrastructure.
Nepal’s agriculture is heavily based on corn, nettle leaves and tomato. Corn is a good source of Vitamin C, thiamine, and folate, while 100g of nettle leaves can provide almost half of the recommended daily values of Vitamin A and calcium. Tomatoes are also important due to their high content of lycopene, a strong antioxidant. Preserving these crops, therefore, is essential for the Nepalese population.
IFAD’s Adaptation for Smallholder Agriculture Programme (ASAP) supports the Adaptation for Smallholders in Hilly Areas (ASHA) project, which offers solutions for small-scale farmers in Nepal.
Climate risks to corn and tomato:
IFAD solutions
Dhindo – Corn flour purée with nettle leaf curry and pickled tomatoes
Serves 4
Ingredients
Dhindo
Nettle leaf curry
Preparation
Dhindo
Traditionally, dhindo is eaten with the hands by dipping small amounts in curry.
Nettle leaf curry
Pickled tomatoes
Nutritional value per serving