The Food Empowerment Project is aiming to help viewers make ethical food consumption and reduce the suffering of animals and people in the food industry.
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
The Horn of Africa is currently experiencing one of the most destructive locust invasions in history, threatening food security and the livelihoods of small farmers.
For the fifth straight year, chronic hunger increased worldwide. But supporting small-scale farmers and ecologically sound farming practices has the potential to nourish communities and the planet.
Dr. Felix Kwame Yeboah describes his work at the intersection of agricultural development and youth livelihoods in Africa.
Dani Nierenberg chats with Tim McCollum, founder and CEO of Beyond Good, an organic chocolate company that exclusively sources cacao from local farmers in Madagascar and Uganda.
One Kenyan produce company, Twiga Foods, is working to improve the lives of small-scale farmers and vendors through innovative technology and education.
Drones for agriculture are increasingly popular, but technology needs tailoring to small farmers’ needs and diverse crops if UAVs are to take off across the developing world.
While financial interests in the current input-intensive systems are responding to growing calls for agroecology with attacks on its efficacy, it is surprising that they are so ill-informed about the scientific innovations agroecology offers to small-scale farmers who are being so poorly served by “green revolution” approaches.