Check out Anne-Teresa Birthwright, a female in the food industry who is working towards addressing farmers’ concerns in one of Jamaica’s primary agricultural areas – the coffee industry.
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders fr
Farmers around the world are aging, and there are few young people prepared to take their place. Global food security will depend on cultivating the next generation of farmers.
The U.N. Food and Agriculture Organization promotes awareness and provides resources to smallholders to help mitigate Fall Armyworm infestation in Africa.
SRI can reduce water requirements, increase land productivity, and buffer against the impacts of climate change while reducing reliance on artificial inputs, like pesticides and artificial fertilizer.
Clif Bar & Company and the King Arthur Flour Company just announced a US$1.5 million endowment to sustain organic grains research at Washington State University’s Bread Lab.
Focusing on the well-being and improved lives of West African farmers, Ndidi Nwuneli talks about passion and seeking change in her local state and throughout West Africa.
Research organizations are working with local farmers and bakers to incorporate cassava flour into bread, with significant positive impacts for whole regions.
In West Africa where the percentage of women in poverty is growing, new technologies and crop varieties developed by the region’s leading researchers bring new opportunities for women and youths in terms of food and livelihood security.
As climate shocks increase in frequency and intensity, agricultural biodiversity—the variety of species of plants, animals, and microorganisms used for agriculture and food production—is an increasingly important part of resilience building.