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Last month, we brought you the story of the Mukurwe-ini Technical Training Institute, a school in Kenya’s Nyeri county whose new roof water harvesting system was improving the lives of the students, staff and nearby residents. In recent days, with Kenya now affected by COVID-19, we reached out to Patrick Muchemi, principal of the Institute.

By leveraging the tools that internet marketing companies have already honed to reach consumers, governments can deliver quality agronomy advice at scale.

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.

It is easy to lose sight of the big picture when called upon to act quickly in response to the human tragedy caused by COVID-19.

An organization of artisan women, facing a slowdown in their work due to the economic effects of the COVID-19 pandemic, has begun to make protective gear for local health care workers.

Malnutrition causes health problems and losses in economic productivity. Over the course of their lifetimes, malnourished individuals can earn 10 per cent less than those who are well-nourished.

To improve its contribution to the 2030 SDGs Agenda of eradicating poverty in all its forms and in line with the Leave No One Behind framework, IFAD has committed to improve its targeting performance.

Whenever crisis strikes, it is invariably the poor and the vulnerable who suffer most. In many cases, they are directly affected by crisis; in other cases, their lives are made harder by the economic consequences. Often it is both. We have seen this time and time again.

We’re coming to you ahead of schedule with an extra edition: an interview with IFAD’s President Gilbert Houngbo on how the novel coronavirus has impacted IFAD’s work.