This year an additional 49 million people may fall into extreme poverty due to the COVID-19 pandemic, leaving the most vulnerable people in the worst case scenario.
Category: food systems
Indigenous Lessons for Sustainable Food (Español)
The agri-food systems of the indigenous peoples suggest solutions to feed 811 million hungry people — without damaging biodiversity.
This Is How Equitable and Sustainable Recovery Fails
A world wrecked by inequality, poverty and global warming isn’t a secure, safe world — for anyone.
COVID-19 Imperils Rural Areas but, With Help, Farmers Can Recover
Eighty percent of the world’s poorest people — or 600 million people — live in rural areas, work in agriculture and, ironically, go to bed hungry.
Prepare Agriculture for the Next COVID-19
It’s not enough to slog along at the bottom of the recession in a U-shaped recovery. There will be more COVID-19s to come, and this is a rare opportunity to build resilience to manage risks.
Prepare Food Systems for a Long-Haul Fight Against COVID-19
The world is in a grueling 12-round fight against the coronavirus. In every round, there’s a risk of another lockdown.
How to Stop a Looming Food Crisis
Trade restrictions are breaking supply chains, and coronavirus lockdowns are preventing laborers from working on farms. Countries need to step back and stop panicking.
How to Limit Coronavirus’s Threat to the Global Economy
The sooner countries can implement tough mitigations, the lower the scope of the pandemic and subsequent damage to the economy will be. Even those countries without any confirmed cases should act now.
Video: Centroamérica sin Hambre — ¿Cuál debe ser el enfoque para hacerlo realidad?
This 10-minute video — “Central America without Hunger: What is the Best Approach to Make It Happen?” — highlights the food and nutrition challenges facing the region and how they can be addressed.
Linking the Dots: A “Food System” Approach to End Hunger and All Forms of Malnutrition
Unfortunately, countries keep subsidizing products of low nutritious content, favoring staple foods over fresh produce. This has a negative effect on nutrition and dietary diversity, often where they are most needed.
