Stories

The best way to make the desert bloom is to dig a hole. Not a well, but a shallow pit in the sandy soil about as wide as the length of your forearm. Then add some dung, plant your seeds, and wait for the rains.

A lot has happened over the last year – besides a global pandemic. See how much you were paying attention by taking our end of year quiz! 

2020 has been a tumultuous year. The COVID-19 pandemic has affected everyone across the world – and meanwhile, the other challenges faced by rural people across the globe haven’t gone away. 

To celebrate with all our readers and supporters and wish you Happy Holidays, we asked our Recipes for Change chefs to share some festive recipes to enjoy during the holiday season.

Our current food systems are not sustainable. Hunger has been on the rise for several years, with an estimated 811 million people worldwide going hungry in 2020 – and with the effects of the COVID-19 pandemic, up to 132 million more people are expected to join this number soon. 

Benguerdane is a small town in the desert plain of El Ouara, a region in the extreme south-east of Tunisia, just a few kilometres away from the Libyan border. The climate there is forbiddingly arid, and the main source of livelihood is raising livestock like sheep and goats.

For countries like Bhutan – nestled in the high Himalayas, historically isolated and topographically challenging – ensuring food security is vital.

Digital technologies have become our constant companions over the last few decades. Devices like smartphones and laptops have become even more relevant after the COVID-19 outbreak, helping us stay in touch even in times of physical distance.

In the midst of the COVID-19 pandemic, the reinvention of the agricultural sector is indispensable today. In fact, it is already beginning to take place with young people at the heart of it.

After a decade of conflict, local tourists are slowly starting to return to the pristine mountainsides just a short drive outside Latakia, Syria. Visitors to the village of Zaghreen, in particular, are greeted by the aroma of Issam Mohammad Hamoody’s freshly-baked pastries.