Chef Bela Gil’s pesto-millet balls: A lockdown-friendly recipe

May 2020

We’ve been asking our Recipes for Change chefs to tell us how they are adapting to life during the coronavirus pandemic – and to share a delicious recipe that can be made with basic cupboard ingredients.

Recipes for Change: Chef Lance Seeto’s homemade chicken, ginger and greens soup

April 2020
IFAD’s Recipes for Change chefs are adjusting to life in a world contending with COVID-19 – and as a part of that, they’re sharing some excellent recipes that you can make with ingredients you’ve already got in your home cupboard.

Recipes for Change: India, Chilka Roti - Rice and Millet Crêpes

April 2020
The state of Jharkhand, in eastern India, faces high rates of child malnourishment and mortality. As a rainfed region, it is also highly vulnerable to the effects of climate change.

Recipes for Change: Chef Pierre Thiam shares a lockdown-friendly vegan chilli recipe

April 2020

IFAD’s Recipes for Change chefs are carrying on with life under lockdown by sharing some excellent recipes that you can make with ingredients you’ve already got in your home cupboard. Senegalese Chef Pierre Thiam joins us from his home in New York State with a delicious recipe for vegan chilli.

Recipes For Change: Chef Bowerman’s take on cooking from home under lockdown

March 2020

As the world adjusts to life with COVID-19, we’re asking our Recipes for Change chefs to share some world-class recipes that you can make with ingredients you’ve already got in your home cupboard. Michelin-starred Chef Cristina Bowerman shares two simple and nutritious recipes involving chickpeas.

Recipes for Change: Dhindo – corn flour purée with nettle leaf curry and pickled tomatoes – Nepal

March 2020
Climate change is contributing to increasing temperatures and droughts in Nepal, where corn and tomatoes are a staple food.

Recipes for Change: Moringa leaves with coconout - Sri Lanka

October 2019
Sri Lanka is a small island nation in South Asia, located in the Indian Ocean off India’s southeastern coast. Given that a large proportion of the population is concentrated in coastal areas, the country is particularly vulnerable to rising sea levels.

Recipes for Change: Te Mai Ae Tanna Kiribati

August 2019
Breadfruit is one of the main staple foods of Kiribati. Breadfruit trees require a tropical climate to thrive and are therefore plentiful in the Pacific region. Breadfruit is a good source of vitamin C, thiamine and potassium for the local population.

Recipes for Change: Ema datshi and millet momos

July 2019
Try the Recipe at home: Ema datshi and millet momos - Bhutan

Recipes for Change: Gak Ik (Turkey soup)

September 2018
Try the Recipe at home: Gak Ik (Turkey soup) - Guatemala

Recipes for Change: Smoked fish with sesame and sorrel sauce

September 2018
Try the recipe at home: Smoked fish with sesame and sorrel sauce - Chad

A Chefs’ Manifesto: How the food industry can deliver a better future for food

April 2018
The SDG2 Advocacy Hub is a consortium of NGOs, advocacy groups, civil society, private sector and UN agencies that collaborate on campaigns that help achieve SDG2 - to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030.

Recipes for Change: Licuri, chicken and rice

February 2018

Try the recipe at home: Licuri, chicken and rice – Brazil

Recipes for Change: Umbuzada sertaneja

February 2018

Try the Recipe at home: Umbuzada sertaneja – Brazil 

Sorghum - a new hope in dry times

October 2017
While droughts devastate maize yields in parts of Kenya, IFAD supports farmers to grow more resilient crops, such as short-stemmed sorghum.

Recipes for change: Kenya Muviku

September 2017
Try the Recipe at home: Muviku - Kenya

Recipes for change: Pollo Pibil

November 2016
Try the Recipe at home: Pollo Pibil - Mexico

Recipes for Change: Sweet and sour catfish soup

October 2016
The Mekong Delta in Viet Nam is an area of major significance to the country's food security, producing 55 percent of the annual rice crop, 60 percent of aquaculture, as well as large volumes of vegetables and fruit. Yet the environment is extremely sensitive to upstream hydrological changes and climate induced challenges, such as sea level rise and average temperature increases.

Recipes for Change: Bananas with beans and split green peas

October 2016
Rwanda's small farmers rely on rain fall to grow their main food crops, including sorghum, bananas, beans, sweet potato and cassava. Although the central African country has a favourable climate for agriculture, climate model scenarios show increases in average temperature of up to 3.35°C by 2100, and a change in the timing of the two cropping seasons that characterize Rwanda's traditional farming system.

Recipes for Change: Chairo soup

October 2016
Climate change is contributing to increased temperatures and changing growing seasons in Bolivia. Small farmers are finding it harder to decide when to plant and when to harvest. This adversely affects staple food crops such as potatoes.

Recipes for Change: Caldeirada De Cabrito Com Mandioca (Mozambican Curry)

September 2016
Try the Recipe at home: Caldeirada De Cabrito Com Mandioca (Mozambican Curry)

Recipes for Change: Somlar Kako (Cambodian Curry)

September 2016
Try the Recipe at home: Somlar Kako (Cambodian Curry) 

Recipes for Change: Nicaragua rice and black/red beans

June 2016
Black beans originate from the Americas, with southern Mexico, Guatemala, Honduras and Costa Rica as the main producers. Areas with rainy summers and mild temperatures (about 20°C yearly average), create the ideal climatic conditions for black beans.

Recipes for Change: Sechu Sa Nku (Mutton Stew)

June 2016
Climate change – including rising temperatures, and a greater frequency of droughts and extreme rain events – is negatively affecting local communities living in rural parts of Lesotho. Lesotho ranks 158 out of 186 in the United Nations Development Programme UNDP Human Development Index. Poverty is concentrated in the rural parts of the country, being greatest in the mountain areas.
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