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News and Views

Salim Dawood
  • Challenging gender stereotypes for a more equal food system


    This year, International Women’s Day is about challenging gender stereotypes, fighting bias, and broadening perceptions. Providing spaces for boys and men to talk, teaching them about healthy food choices and simply bringing them into the kitchen are just some of the ways our partners in Bolivia and Indonesia are working to help create gender equal food spaces and systems.

  • Wise Foodways campaign in Indonesia


    Local, fair, healthy, and sustainable: these are the main principles of the Wise Foodways campaign, a four-year public campaign to propel local, healthy, sustainable and equitable food systems for producers and consumers in Indonesia. It is part of the Local harvest project under the EU supported Switch Asia project.

  • Shifting power dynamics: a just transition to new food systems


    The World Economic Forum launched a new report which outlines four pathways for creating the right incentives to transform food systems. But a fifth pathway is missing: a shift in power dynamics to transform the conditions that are keeping the current industrial food system in place, creating more and more climate-related crises.

  • The champions helping communities make better food choices


    There is very little data about what Indonesian people eat and why. A study conducted by Hivos, IIED, the University of Jember and the community-based organisation Tanoker tried to plug this knowledge gap. Tanoker is helping to tackle the issue by working with local communities and policymakers to get children and their families to make healthy food choices. Healthy diets champions like Tiara are encouraging her generation to choose a healthy future for themselves.

  • Save the tradition, nurture the Earth


    Sharing food has always been part of Indonesia’s culture. Eating as a family or with friends not only gives nourishment, but also lets us share our culture and heritage through food. This is also the thinking behind Jakarta’s biennial PARARA Festival. It was first held in 2015 to display and promote local agricultural products from various communities and indigenous peoples. But just as important, to show there is a great need for changes in consumption patterns, production, and food distribution.

  • Youth taking on the food system in Africa


    Maria Gomez and Nout van der Vaart report back from Africa’s first Advocacy Workshop Event focused on the future of food in Africa, where youth from seven different African countries joined to gain the connections and skills needed to address the food system challenges they are facing in their countries.

  • BLOG: Saved seeds are seeds of resilience


    People have a right to define their own food system. This includes which seeds they use. Last week, farmers in Nakuru County, Kenya, celebrated the launch of “Ten rich, underutilized crops,” a publication and documentary that capture their efforts to promote and sustain the varieties they grow.

  • The Zambian Diet: Food Voices and Choices


    A recent exhibition, curated by the SD4All program in Zambia for World Food Day, explored the changes needed to promote healthy and sustainable foods – supplementing the traditional maize-based staple nshima (hard porridge), from farm to plate. In the photo exhibition illustrated in this photo blog, ten Zambian men and women reflect on their diet and the importance of food in their lives.

  • Consumers are key: reframing the mindset in Zambia


    Jane Zulu of CUTS Lusaka talks about her work with the Zambian government to create a food system where both agricultural production and diets are diverse, highlighting these issues on a global stage. For Jane, the consumer is key – and from a consumer perspective, it’s all about changing mindsets.

  • Q&A: Encouraging the availability of healthy and diverse foods for students


    Siti Latifah used to feel proud that she could buy her children snacks and instant foods, but she came to realize that this wasn’t healthy and it was her responsibility to teach them good eating habits. Now, as a teacher, she has pioneered the development of a healthy canteen that provides nutritious snacks for children and encourages them to develop healthy food consumption patterns from an early age.