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UN’s World Food Programme Wins Nobel Peace Prize

UN’s World Food Programme Wins Nobel Peace Prize

This year’s Nobel Peace Prize was awarded to the UN’s World Food Programme (WFP) for its “efforts to combat hunger, for its contribution to bettering conditions for peace in conflict-affected areas and for acting as a driving force in efforts to prevent the use of hunger as a weapon of war and conflict,” the Norwegian Nobel Committee announced Friday.

The win draws attention to the organization at a time when the coronavirus pandemic and the climate crisis have increased the number of people at risk from starvation worldwide. At the same time, UN organizations including the WFP have experienced a dip in funding in recent years as countries, including the U.S., reduce the money they give to international bodies, CNN reported.

 

 

“With this year’s award, the Norwegian Nobel Committee wishes to turn the eyes of the world towards the millions of people who suffer from or face the threat of hunger,” committee chairwoman Berit Reiss-Andersen said when she announced the prize.

The WFP was founded in 1961, according to CNN. In 2019, it provided food assistance to 97 million people in 88 countries, the most since 2012. It is also the primary UN body in charge of meeting the UN Sustainable Development Goal of eliminating world hunger, the Nobel Committee pointed out, but that goal has gotten harder than ever to reach in recent years.

Stockholm International Peace Research Institute director Dan Smith told CNN that the number of people experiencing hunger had begun to increase in the last four years after decades of decline, largely because of climate change.

The situation has gotten even worse because of the coronavirus pandemic, the Nobel Committee noted. In countries like Yemen, the Democratic Republic of Congo, Nigeria, South Sudan and Burkina Faso, the pandemic has combined with armed conflicts to put significantly more people at risk from starvation.

WFP head David Beasley told NPR earlier this year that 135 million people had been at risk for starvation in 2020 before the emergence of COVID-19. After its spread, that number had shot up to almost a quarter of a billion.

“In the face of the pandemic, the World Food Programme has demonstrated an impressive ability to intensify its efforts,” the committee said. “As the organisation itself has stated, ‘Until the day we have a medical vaccine, food is the best vaccine against chaos.'”

Beasley said he was “speechless” in the face of the award and credited the organization’s staff for the win.

“It’s because of the WFP family,” Beasley said in a video shared on Twitter. “They’re out there in the most difficult, complex places in the world. Whether it’s war, conflict, climate extremes — it doesn’t matter. They’re out there, and they deserve this award.”

 

 

 

 

CSIRO’s Innovate To Grow program now open for SME applications

CSIRO’s Innovate To Grow program now open for SME applications

Australia’s national science agency, CSIRO, is on the hunt for Food and Agribusiness SMEs looking to invest in R&D to grow their business.

The next round of its free, SME-focused, online learning program – Innovate to Grow – has opened for applications.

Innovate to Grow is designed for established small to medium sized businesses (SMEs) who want to investigate their R&D opportunities, or are in the early decision-making stages about engaging in R&D.

This self-paced and engaging online learning program helps SMEs develop insights and strategies needed to leverage research and development (R&D) to meet specific business needs.

“Each round, Innovate to Grow brings together a nationwide cohort of SMEs, experienced, industry-specific researchers, and innovation experts,” Program manager Dr George Feast said

“The next round will focus on the Agrifood sector.

“Participants will identify their technical and business challenges, explore what R&D opportunities exist to overcome those challenges, and develop business and funding plans to ascertain whether those opportunities are right to pursue further.”

SMEs make up almost 98 per cent of all Australian businesses, produce one third of our total GDP, and employ 44 per cent of the workforce.

Last year’s Australian National Outlook report found more innovative industries were needed, that understood and committed to R&D, to drive growth and keep our economy resilient. That’s where Innovate to Grow comes in.

“It’s the perfect solution in the current time,” program participant and General Manager of Bellata Gold Milling Hamish Shaw said.

“Innovation can provide a path out of the current COVID-induced slump and reposition Australia as a smart nation into the future.

“Nobody knows their product/markets and how to improve them like SME’s, they just don’t have the resources to develop them.

“This course taps that knowledge rich base and links with the resources.”

As an online learning platform, Innovate to Grow can be accessed by participants anywhere. Almost two thirds of participants in the last round were from regional Australia.

Participants are also free to work at their own pace, with manageable time commitments.

“The program is focused on helping SME’s develop relevant skills, using real business projects & funding opportunities,” Dr Feast said.

“Participants finish the program with a suite of tools to enable ongoing R&D planning.

“Furthermore, regular online workshops and panels also give SMEs the chance to build their own networks with experts, advisors and peers in their industry.”

Applications for the next round of Innovate to Grow close on 16 October. Apply here.

 


 

Source: Eco Voice

These farmers are prospering in the pandemic by delivering straight to homes

These farmers are prospering in the pandemic by delivering straight to homes
  • Farmers are adapting to the pandemic by offering at-home delivery.
  • This is leading to an increase in profits.

With restaurants shut and grocery stores posing a coronavirus risk, some Americans are ordering food directly from the farm – a trend small-scale producers hope will outlast the pandemic.

It could be one of the few economic upsides to a crisis that has emptied high streets and felled business as Americans lock down against the fast-spreading novel coronavirus.

In northern Wisconsin, a farmers’ collective said they are making thousands of dollars a week in a season when sales are normally zero.

By selling to people instead of restaurants, Illinois farmers said revenues are close to an all-time high.

Many farmers are adopting online ordering and home delivery, transforming old-fashioned farms into consumer-friendly outlets.

“In two or three weeks we accelerated like five to ten years of growth and change in the industry,” said Simon Huntley, founder of Harvie, a company based in Pittsburgh that helps farmers market and sell their products online.

“I think we are getting a lot of new people into local food that have never tried buying from their local farmer before.”

Eating local is lauded as a way to reduce the greenhouse gas emissions of transporting food long distances, although some studies have shown it is not always more climate-friendly.

Shorter supply chains boost resilience in a crisis and help small-scale sustainable farms, said Jayce Hafner, co-founder of FarmRaise, which helps farmers get grants and loans.

Growers across the country are vulnerable to economic shocks right now because of labour shortages, supply chain disruptions and fluctuating prices linked to the pandemic, she said.

“The beauty of the direct-to-consumer app is it allows a farmer to capture the value of their product at a near-to-retail price, and so it’s a really attractive option economically for a farmer,” Hafner said.

 

New expectations

Chris Duke, who owns a farm in Wisconsin, has managed a community-supported agriculture (CSA) program for years.

The CSA model gained popularity in the United States more than a decade ago. Typically customers pay a subscription fee to a farm then receive regular boxes of whatever is grown.

But with the spread of online shopping, shoppers are now used to getting what they want, when they want it, said Duke.

 

Jack Kaster prepares a food delivery from Great Oak Farm, Mason, Wisconsin, September 25, 2019.
Image: Handout: Chris Duke

 

Using Harvie’s platform, his farm and 17 others in the area can offer customers 95 products, from vegetables to honey to meat, and their clients choose just what they want each week.

They had been thinking of doing this for a while, he said, but were only spurred to make the change when coronavirus hit.

“I love the CSA model, but the CSA model by itself is 30 years old, and a lot has changed in the food marketplace, in technology, in customer expectations,” Duke said. “It’s a totally different world now.”

Last week the farms made about $7,000 between them, which is huge for a season when not much is growing, he said.

He plans to keep the new model after the pandemic wanes.

 

Challenges

Not all of the direct-to-consumer businesses are digital.

Marty Travis, a farmer in central Illinois, has been the middleman connecting local farms to restaurants for 16 years. He markets the products to chefs in the Chicago area, collects orders and distributes fresh produce each week.

When the novel coronavirus hit, he shifted gear and started selling to individuals – and was overwhelmed by demand.

“We could have 1,000 people tomorrow,” he said, but can only cater to 200 customers so had to cap orders accordingly.

He delivers to three dropoff spots in Chicago where people line up to collect – it is not home delivery but challenging nonetheless as farmers are used to bulk orders and packaging.

Proceeds are huge.

“We have to find these opportunities to celebrate some positive stuff,” said Travis, who is writing a book about how farmers can band together to feed communities.

Lisa Duff, the owner of a small family farm in Maryland, started offering customized, at-home deliveries last year and said it saved her when the restaurants and farmers’ markets she served closed in March.

Without a delivery person, she does most of the driving herself – which has been tough.

But she has also seen her customers nearly double.

“I’m hopeful that this will really truly help us find that local food is here to stay.”