Saffron’s flavor, fragrance, and color liven up foods and brighten up clothing throughout the world. It has also been valued for its medicinal properties.
Nutrition
Sustainable Business: A Farmers’ Market at Your Fingertips—Farmigo
Bringing farmers’ markets into the Internet age, Farmigo puts the power of community-supported agriculture into the hands of consumers.
Indigenous Crop: Fonio—One of the World’s Oldest Grains
Fonio may be one of the tastiest cereals that you have never tried.
Artificial Fertilizer Use levels-off as regions reach state of diminishing returns
Artificial fertilizer use is leveling off and even decreasing in many regions of the world as countries have started to reach a state of diminishing returns.
Indigenous Crop: Mesquite—Ancient Flour of the Future
Mesquite has a long history of usage by Native-Americans, but is only recently being rediscovered for its tasty flour and nutritional benefits.
Transforming political will into action for nutrition
Fighting malnutrition requires proactively building political will for effective action—a new core challenge for the nutrition community, according to IFPRI.
Indigenous Crop: The Cape Gooseberry, a Hardy and Healthy Fruit Throughout the World
The cape gooseberry’s pleasant taste makes it a healthy addition to sweet and savory dishes. This hardy fruit also has potential to jumpstart micro-enterprises.
Menus of Change: “This is how I’m going to be a leader”
The Culinary Institute of America and Harvard partner for a better food system.
Jamie Oliver Food Foundation Spreads the Word of Healthy Cooking
Jamie Oliver’s U.S. foundation implements their U.K. model to spread the message of healthy cooking to individuals, schools and businesses.
Innovation for Sustainability: Drying Racks Improve Fish Processing in Burundi
A system of raised drying racks introduced by the FAO has helped improve the livelihood of many in Burundi’s fishing industry.
