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.
While visiting the West African country of Senegal, Food Tank President, Danielle Nierenberg, reflects on U.S. President Trump’s infamous statement about “Haiti and African countries” and the damage the President has inflicted.
Mukiibi: “Local food traditions are very important in ensuring sustainable diets and creating resilience to climate change in many different communities.”
A new report by the U.N. Food and Agriculture Organization reveals the link between conflict and food insecurity and identifies pathways to help build resilience against conflict and contribute to sustaining peace.
Indigenous knowledge expert Chika Ezeanya-Esiobu’s TEDGlobal talk explores traditional African knowledge and practices used by modern farmers, with exceptional results.
Zambian farmers outline “potential agriculture holds to reduce poverty and hunger, contribute to vibrant, self-sustaining communities and dramatically increase the food needed to feeding a growing population.”
African Chefs who will participate in NYC African Restaurant week discuss their upbringing, influences on their cuisine, and how they address sustainability.
WorldStove’s clean stoves reduce indoor air pollution, and broader environmental impacts of wood fired cooking. They also help to decrease the number of deaths caused by air pollution from cooking fires.