Mizilo: Ahead of World Food Day, marked annually on 16 October, transformative efforts in agrifood systems are gaining attention.
According to EMM, women and innovators across the globe are pioneering initiatives that contribute to healthier and more equitable food systems.
In Mizilo, southeast Madagascar, Rasoaniaviana Clarette, a former homemaker, leads a women-led Farmer Field School combatting child malnutrition through climate-resilient farming. Clarette and 24 other women have embraced modern techniques to cultivate nutritious crops such as moringa and pumpkin, which have enhanced crop yields, diversified diets, and reinforced food security. Her leadership is fostering hope and resilience in a region historically afflicted by hunger and malnutrition.
In Mauritania's arid Boutidouma village, camel milk, locally known as laban, serves as a vital nutritional source. Fatima Mohammed Zayed Al-Muslimin, a mother of five and founder of the Tidouma Cooperative, has transformed local dairy production. Since 2019, training has facilitated milk processing that extends the shelf life from one to 21 days, minimizing waste and enhancing market access. The cooperative empowers rural women, diversifies diets, and bolsters food security, with Al-Muslimin envisioning expansion into a full-scale dairy factory.
On the Caribbean island archipelago of Saint Kitts and Nevis, Richard Paris, a former architect and hotel manager, has revolutionized agriculture with his hydroponic lettuce enterprise, Paris Leafy Greens. After establishing the island's first large-scale hydroponic greenhouse in 2019, Paris's produce quickly gained popularity. Training enabled him to increase yields by 40 percent using smart sensors. With plans to expand with a second greenhouse, Paris aims to reduce imports and establish a lasting agricultural legacy.
In Rome, Italy, Michelin-starred chef Cristina Bowerman is a prominent advocate of sustainable gastronomy. Through initiatives like Adopt a Farmer and the Chefs Manifesto, she promotes responsible sourcing and zero-waste cooking. Bowerman mentors future chefs and advocates for food as a medium for climate action, nutrition, and dignity across global agrifood systems.
