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News and Views

Salim Dawood
  • Radical changes to the global food system needed to halt environmental destruction and prevent ecosystem collapse


    Conclusions of the recent Global Assessment Report of the UN Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) are loud and clear: to safeguard the planet’s biodiversity, radical and “transformative” change is needed in every aspect of how humans interact with nature. There are some very clear entry points to “fix” the broken system. Particularly, the ways we consume and produce food have a major impact on nature and the environment and thus need to change.

  • How can you transform your food habits and the global food system?


    Believe it or not, you have the power to change the global food system through your own food habits. How? Check out this Hivos-supported video from the One Planet Network for 10 tips on how to support a more sustainable food system while also living a healthier life at the same time.

  • Diet champions in Uganda strive to improve access to quality indigenous vegetable seeds and knowledge


    Indigenous and traditional food systems have provided rural communities in Uganda’s Gulu district with diverse, healthier, fresher and more nutritious foods for many years. However, the current production and consumption of such nutrient-dense vegetables is at an all time low. Community members have selected 40 diet champions to spearhead advocacy activities around increasing the production and consumption of these local vegetables.

  • UN Environment Assembly plants food at heart of environment debate


    The link between the environment’s fast-depleting resources and the way food is produced and consumed was the resounding message at the Fourth session of the UN Environment Assembly. Hivos' Nout van der Vaart and Immaculate Yossa report back from the event.

  • Rediscovering the value of indigenous fruits through Uganda’s Fruit and Juice Festival


    To appreciate the rich diversity of Uganda’s fruits, Slow Food Uganda and Developing Innovations in School Cultivation (Project DISC) started the Fruit and Juice Festival as a way of promoting the value of indigenous fruits and juices among children, youth, smallholder farmers, and the broader population.

  • Women key to food systems, healthy & sustainable diets


    While women are the majority of Zambia’s smallholder farmers, their contributions are at best largely unnoticed and at worst almost universally ignored. Creating a more sustainable food system means not only acknowledging women’s pivotal role in nourishing the planet, but also uplifting women in their current efforts and potential to be pioneers of change.

  • Revolution from the Kitchen: A Case of Empowering Female Local Innovators in Jember


    Getting healthy, tasty and affordable food in Indonesia is (still) not easy for most consumers. The market — and therefore the food on the dining tables — is overwhelmingly unhealthy and ultra-processed. In Jember, East Java province, a number of female-led SMEs have started their own revolution—from the kitchen. Can these female-led SMEs be empowered to be part of the solution in providing healthy food in Indonesia?

  • The Bolivian diet: women’s voices and choices


    To coincide with International Women's Day on 8 March, a photo exhibition explores Bolivian women's attitudes to traditional foods. The photo exhibition profiling 10 women from La Paz illustrates a food system that has the potential to embrace the country's traditional crops and agricultural biodiversity – but instead is increasingly dominated by highly processed fast food.

  • Our promise for the future of good food


    More than 150 members of the One Planet Network joined the 2nd Sustainable Food Systems Conference in Costa Rica to discuss a common dream: how we can produce and consume good food as we move towards the year 2030. Consuelo Mora highlights the conference's daily activities, ending with participants' joint commitment to making this dream a reality.

  • Cooking for our future


    One of the biggest trends in current food consumption is the slow but steady decline of cooking as more people reach for processed, pre-packaged, convenient, cheap, unhealthy food. But not everyone is putting their stoves, ovens, kitchen counters and cutting boards into storage. Carmen Torres explains why healthy, sustainable and inclusive gastronomy is a new ally in the shift towards sustainable food systems.