The West and Central African Council for Agricultural Research and Development (CORAF) is Africa’s largest sub-regional research organization working to create long-term, sustainable improvements in agriculture and eliminate food insecurity in West Africa.
Forests represent far more than natural resources and goods: they are part of human culture, identity, knowledge, and history, and for those who live in and near to them, they are central to their lives.
A new study by researchers at the Johns Hopkins Center for a Livable Future details an active urban foraging community in Baltimore that collect more than 140 different kinds of fruits, nuts, leafy greens, and fungi.
Marcos Ezequiel Filardi founded Buenos Aires’ Museo del Hambre with hope that hunger will one day be found only in a museum.
With WFP’s Counting the Beans tool, users can compare the relative price of the same plate of food in a diverse range of countries around the world.
Today marks 100 days since Hurricane Maria made landfall, and Puerto Rico is still importing 95 percent of its food. It’s time to talk about the island’s right to food security by way of food sovereignty.
In response to recent research confirming that very few Americans consume pasta in the healthiest ways, The Barilla Group has released a new portion reference guide to help eaters unlock the health benefits of the Italian staple. When prepared in the right ways, pasta can be a central component of a
A new study by the University of Arizona Center for Regional Food Studies reveals that Tucson, Arizona, in one of the top U.S. cities and an international leader in conserving and providing access to food biodiversity.
Farm leaders from around the world were greatly disappointed in the outcome, or lack thereof, at the biennial World Trade Organization (WTO) Ministerial Conference in Buenos Aires. If the WTO is to fulfill its mandate to support development and reduce unfair trade, it has to keep its eyes on the pri
Mukiibi: “Local food traditions are very important in ensuring sustainable diets and creating resilience to climate change in many different communities.”