Blogs

Chef Anahita Dhondy is a passionate advocate for Parsi food – the rich cuisine of India’s Zoroastrian community to which she belongs – as well as for the use of local, seasonal, sustainable ingredients. We recently caught up with her to hear more about her work in and out of the kitchen.

Chef Thomas Zacharias is a big fan of storytelling as a way to get people interested in fixing our food systems. We caught up with him to learn more about what drives him to tell the stories of the farmers he’s met and to champion local, seasonal, sustainable ingredients.

IFAD and China are celebrating 40 years of cooperation. Over the last four decades, IFAD has supported China’s development and China has been a key supporter and champion of our work. Here, we look back on 40 years of achievement and look forward to where the next few decades will take us.

Conventional wisdom has long held that giving grants to small-scale farmers produces temporary gains at best. But recently, our research into a grants-based intervention employed by PRICE, an IFAD-funded initiative in Rwanda, found benefits that have lasted for five years and counting.