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In Nawalpur District, Nepal, a group of women in Binayi Triveni, led by Meena Poudel, is transforming forest management into a thriving local economy. By clearing underbrush that previously contributed to wildfires, they have significantly reduced forest fire incidents by 70% over the past year. Meena serves as the Secretary of the Binayi Community Forest User Group, which focuses on responsible forest stewardship. Their efforts have led to the production of over 60,000 kilograms of organic fertilizer annually, with plans to more than double that output. This initiative represents a proactive approach to environmental challenges, turning risks into economic opportunities.
Since 1945 FAO has strived to increase food security, promote sustainable agriculture and innovation, build resilience and empower people for a better life and future. The Food and Agriculture Organization of the United Nations envisions a world where everyone has access to enough high-quality food to lead active healthy lives.
Givi Chubinidze, a winemaker from Georgia's Imereti region, carries on his family's winemaking tradition, which has been passed down for generations. His ancestors cultivated indigenous grape varieties like tsitska, krakhuna, and adanasuri, and Givi named his wines Nanua after an ancestor who served as a royal wine-cellar keeper. Currently, he cultivates around 120 endemic grapevine varieties on his land to adapt to climate change, believing these grapes embody Georgia's cultural heritage. In 2024, Givi received a matching grant from the Food and Agriculture Organization () through the European Neighbourhood Program for Agriculture and Rural Development (ENPARD) to enhance his wine production by integrating modern food safety standards with traditional methods, aiding rural development and food safety in the region.
Mireille, Eloi, and Daniel transformed their agricultural businesses in Benin by utilizing for growth and funding.
On the global market, the asaà berry is widely promoted as a superfood, brimming with antioxidants that boost the immune system, protect cellular integrity and alleviate inflammation. However, for the Porvenir Indigenous Peoples’ community in Bolivia, the asaà palm is worth so much more than its fruits’ nutritional and health benefits. These trees are a precious natural resource that sustains their livelihoods and their environments. Before, the community harvested the asaà palm by chopping down entire trees for their fibrous cores, which were processed and sold as heart of palm. Now, thanks to asaà berry production, the community has eliminated the need to cut down palm trees, protecting both the species and their future earnings.
Alex Sybron, 33, transitioned from a budding cricket career to becoming the Chief Plant Breeding Officer at Jamaica's Bodles Research Station, focusing on improving seed quality for the agricultural sector. Encouraged by his mother to pursue education after a potential injury, he discovered a passion for plants. Collaborating with the Food and Agriculture Organization of the United Nations (), Sybron’s team works to ensure disease- and pest-free seeds, which are vital for enhancing crop productivity. Jamaican hot peppers, known for their unique heat and flavor, are a primary export, but issues like low seed quality and poor planting practices challenge production. Training sessions for farmers emphasize best practices to improve yield and combat plant diseases.
On International Women's Day, Anta and her friends in Senegal benefit from the Agrijeunes project, developing agribusinesses with 's support, empowering rural youth.
A teacher from El Salvador, a young student from the Dominican Republic, and a family farmer from Guatemala are united in their commitment to the transformative power of healthy school food. Esmeralda Ruiz, a teacher in Concepción de Ataco, El Salvador, turned an academic assignment into a mission to promote healthy eating among her school community. In 2020, she on developing healthy and sustainable school environments, supported by organizations such as the Food and Agriculture Organization () and the Brazilian Cooperation Agency. With this knowledge, Esmeralda raised awareness about the importance of healthy eating at the San Francisco Catholic Educational Complex, organizing events and fairs for students and parents. Through these initiatives, nearly 600 students and their families are transforming their eating habits while fostering stronger community ties, ensuring that healthy eating is seen as both a right and a daily practice.
Every day, over 100 million children in low- and lower-middle-income countries are going hungry. Millions go to school on an empty stomach – hunger affects their concentration and ability to learn. School meal programmes play a critical role to address these challenges. The (WFP) has more than six decades of experience supporting governments to ensure that all school-age children have access to school meals and are healthy and ready to learn. On this School Meals Day 2025 (13 March), to make sure no kid is held back by hunger.
is crucial for global food security, producing over 80% of the world’s food, with FAO working to strengthen policies and support sustainable agricultural development.
Biodiversity is essential for food security and the environment, involving diverse agricultural practices such as using indigenous seeds, combining crops, and restoring pollinator populations. Our agrifood systems depend on a wide variety of domesticated and wild species, but biodiversity is declining due to factors like land use changes, climate change and over-exploitation. In Luweero District, Uganda, Jane Nakandi Sebyaala, a coffee and banana farmer, leads the Twezimbe Kassala Community Seed Bank, which focuses on preserving indigenous seeds. These seeds can be replanted multiple times and flourish without heavy chemical inputs. Following training by the Food and Agricultutral Organization (), Jane and her community began collecting and planting indigenous seeds, resulting in healthier, more resilient crop yields, particularly maize and beans.
Nino Kavtaradze, a skilled producer of dried fruits, jams, and distinctive Georgian cheeses, has relied on her income to support her health after being diagnosed with cancer nearly 20 years ago. The sales of dried fruits and tklapi [sheets of dried fruit puree which roll up like leather] helped cover her medical expenses while she underwent chemotherapy and managed her home-based business in the northwestern mountains of Georgia. Her resilience led her to become a Lead Farmer in a project aimed at empowering smallholder women dairy farmers. After connecting with a fellow cheese producer involved in a Farmer Field School initiative by the Food and Agriculture Organization () and UN Women, Nino took on the challenge of recruiting participants. She exceeded expectations by bringing together 30 local women dairy farmers.
In the eastern part of Guyana, near the Corentyne Coast, locals farm endemic brackish water shrimp in constructed ponds that combine freshwater from the Canje River and saltwater from the Atlantic Ocean, enhancing the shrimp's unique flavor. Suedat Persaud, a long-time farmer and founder of the East Berbice-Corentyne Aquaculture Cooperative Society Ltd, notes that farming has become challenging due to climate change, including El Niño and La Niña effects. To address these issues, the Government of Guyana began a project in 2021 aimed at improving livelihoods and shrimp production. Training provided by the Food and Agriculture Organization () and Guyana's Fisheries Department introduced better management practices. The initiative also promoted mangrove restoration as part of its sustainable development efforts.
For centuries, pulses have been vital to sustainable agriculture and nutrition. These small but impactful crops not only provide essential nutrients but also support healthier diets and resilient farming systems, making them a key source of nourishment even for the most vulnerable communities. To celebrate the importance of these remarkable crops, the World Pulses Day (10 February) underscores the vital role of these foods in promoting diversity – both above and below the ground. Let’s unlock a more sustainable, nutritious and equitable future.