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Recipes for Change: A conversation with Chef Shane Chartrand

June 2021
For over a decade, Chef Shane Chartrand has been on a personal and culinary journey: figuring out what it means to be of Cree descent and of Métis upbringing, and how to integrate that into being a professional chef living and working in Edmonton, Alberta, Canada, on Treaty 6 territory.

Grass funds: Tradition meets ingenuity in Brazil’s sertão

June 2021
Too many people assume Brazil’s fundo de pasto communities are relics of the past. Today, they’re at work uniting centuries-old traditions with contemporary food systems.

11 reasons why remittances are important

June 2021
Every year, on 16 June, the International Day of Family Remittances (IDFR) is observed to raise further awareness on the abnegation and sacrifice of migrant workers, who support their families and communities of origin through the money they send back home, particularly in these times of crisis.

Climate-smart agriculture supports food systems in rural Georgia

June 2021
Through the use of climate-smart agriculture techniques, an IFAD-supported project is helping rural Georgian farmers holistically restore their local and regional ecosystems.

The community bakery empowering Egypt’s rural women

May 2021
In a country where artisanal bread is the rule rather than the exception, the Qena community bakery stands out among the rest – and it’s run entirely by rural women.

Food from fallows: capitalizing on idle land for better food security in South Asia

May 2021
Every year after the rice harvest in South Asia, a vast area of over 15 million hectares lies idle (fallow) until the next rice planting season several months later. Scientists in countries like Bangladesh, India and Nepal think the fallow land could, and should, be used for additional crops that increase farmer incomes and food security.

How innovation is helping tea growers in Sri Lanka

May 2021
Sri Lanka has been a global supplier of tea since the plant was first imported to the island about a hundred and fifty years ago. Since then, tea estates have often been passed down from generation to generation, weathering good times and bad.

From Kenya: the Ogiek honey Slow Food Presidium

May 2021
The entire Ogiek belief system and livelihood relies on the forest and its resources, with honey being the most important product and a staple food for Ogiek families.

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