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Recipes for Change: Lentil and sorghum curry with flatbread (liphaphatha)
This dish is Chef Ska Moteane’s take on a traditional Lesotho recipe. It combines sorghum, a drought-tolerant crop grown in Lesotho, with lentils, a legume that takes well to the country’s cold highland villages, and adds a burst of nutrient-packed vegetables and fragrant curry spices.
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.
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.
It’s been 50 years since the first Stockholm Conference. What have leaders done to protect our planet since?
In June 1972, members of the United Nations gathered in Stockholm for the first-ever conference on protecting the environment. Fifty years later, global leaders are returning to where it all began to decide where we go from here.
What is life like for farmers on Moldova’s border with Ukraine?
On Moldova’s border with Ukraine, the resilience of rural farmers is being put to the test due to the spill over effects from the war.
Our planet is losing its biodiversity. Here are five ways IFAD and rural people are protecting it
Biodiversity is the key to all the essential benefits we get from nature: from clean air to our ability to regulate the climate. At IFAD, we integrate protecting biodiversity into everything we do.