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Take a 360° tour of a small, thriving pig farm in the green hills of Lao PDR
June 2022
In the tiny village of Manh, nestled in the green uplands of Lao, agricultural production groups are coming together to develop their businesses and learn new techniques. For Boun Tham, groups like these made all the difference for his pig farm.
My Kenya Diary: Sabrina Dhowre Elba
June 2022
Actor, activist, model, and IFAD Goodwill Ambassador Sabrina Dhowre Elba went to Kenya to see how rural small-scale farmers are transforming their communities. In her photo diary, she shares what she saw and learned on her visit.
Recipes for Change: Rice and beans with jackfruit meat and sautéed vegetables
June 2022
The main element in Chef Gil’s vegan dish is jackfruit, a truly sustainable crop. Calorie-dense and nutrient-rich, jackfruit are known for their nutritive value and their resilience against climatic shifts. With a unique texture akin to pulled pork, their versatility in the kitchen is unmatched.
Recipes for Change: Cricket japchae
June 2022
Japchae is a traditional Korean dish known for its versatility. Chef Yoon’s version features crickets, a superfood packed with essential nutrients. If you’re looking for a new source of protein with almost no greenhouse gas emissions – or you’re just feeling adventurous – give this recipe a try.
Against the backdrop of conflict and COVID-19, IFAD is helping farmers grow in Yemen
June 2022
Years of conflict in Yemen have taken their toll – and among all of the devastation that’s been wrought, the country’s agricultural sector is one of the hardest hit. Now, an IFAD-supported initiative is helping Yemeni farmers get back on their feet.
12 reasons why remittances are important
June 2022
Remittances continue to matter more than ever, particularly in rural areas where they count the most and provide further opportunities towards rural transformation. Here are 12 reasons why.
Recipes for Change: Millet upma & jackfruit curry
June 2022
Millets – grain-producing grasses that can be found on farms all over the world – were at risk of being forgotten entirely amid the rise of industrial agriculture. They’ve made a comeback in recent years, thanks to a growing awareness of their nutritional and environmental benefits among farmers, chefs and consumers.
Recipes for Change: Lentil and sorghum curry with flatbread (liphaphatha)
June 2022
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
June 2022
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.