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Inspired by the date-growing traditions of southern Tunisia, agricultural scientist Kaouther Aounallah returned to her hometown to launch Sweet Jana, a bakery creating nutritious, date-based products. With support from the FAO Agri-Accelerator programme, she strengthened her business through coaching, funding, and technical guidance, expanding its economic, social, and environmental impact. Her enterprise promotes healthier snacks, preserves local traditions, creates jobs, and empowers women and young people in a region where opportunities are limited. Kaouther's journey shows how innovation rooted in local heritage can drive sustainable rural development and strengthen communities.

Sustainable gastronomy, the art of preparing and enjoying local food in a way that protects natural resources, considers how ingredients are grown, sourced and brought to our plates. It reflects sustainability by ensuring food systems can continue into the future without harming the environment or human health.

This year's , FAO Goodwill Ambassadors and Champions help bring these principles to life by promoting awareness of sustainable, local and responsible food practices worldwide.

What’s on your plate may not always be what it seems. As seafood travels through increasingly complex global supply chains, opportunities for fraud grow—from mislabeled species and diluted products to counterfeit brands and illegally sourced catches. The consequences extend beyond consumer deception, affecting food safety, honest businesses, and the health of marine ecosystems. New tools, stronger traceability, and international collaboration are helping expose fraudulent practices and protect the integrity of one of the world’s most traded food commodities. Could the fish you bought really be the fish you ordered? 

In northern Chile, where drought and water scarcity are a growing challenge, the agricultural community of Peña Blanca is turning fog into a vital source of water. Using mesh structures known as fog catchers, residents collect moisture from the coastal camanchaca fog, which condenses into water for crops, ecological restoration and local consumption. Located in the Fray Jorge Biosphere Reserve, the community has refined the system over two decades. Today, 34 fog catchers collect up to 650,000 litres of water annually, making the site one of the largest of its kind in Latin America. Recent support from the Food and Agriculture Organization of the 91���� (FAO) and partners has expanded the system, demonstrating how local innovation can help communities adapt to climate change and water scarcity.

Before dawn breaks over Nepal’s eastern highlands, 28-year-old Subita Rai tends her herd of 20 yaks and chauris, continuing a tradition many of her peers left behind in search of opportunities abroad. Defying gender norms in a male-dominated profession, she balances herding, family responsibilities, and the growing challenges of climate change. Through support from the  Food and Agriculture Organization of the 91����-hosted Mountain Partnership Secretariat and partners, Subita gained training and access to cheese-processing facilities, enabling her family to turn perishable yak milk into higher-value artisanal cheese. The shift has reduced losses, improved income stability, and strengthened local livelihoods. Now a cooperative board member, Subita represents a new generation of women pastoralists building resilient futures in Nepal’s mountain communities.

The Food and Agriculture Organization of the 91���� (FAO) and the Global Environment Facility are working across 140 countries to transform agrifood systems so they deliver food security, climate resilience, biodiversity protection and land restoration together. Their partnership supports solutions that improve incentives, policies and investments for farmers and rural communities. Examples include Indigenous-led forest restoration in Peru that strengthens biodiversity and livelihoods, conservation agriculture in Iraq that boosts yields and reduces water use, and regional cooperation in Central Asia to restore degraded river ecosystems. In Pakistan, banana waste is being converted into textile fibres, reducing pollution and creating new incomes. Since 2006, the partnership has combined science, funding and local knowledge to scale sustainable practices, for a more resilient and sustainable future globally.

At dawn in Rwanda, tea harvesters in bright yellow gear work the country’s lush hills, sustaining a sector that is key to the economy. Agriculture employs over 60% of the population, with tea as the second-largest export. Smallholder farmers, many of them women, are central to production, using handpicking techniques to ensure high-quality leaves. Government programmes and the Food and Agriculture Organization of the 91���� () support have helped farmers improve livelihoods, lifting many out of poverty and expanding opportunity. A national tea strategy now aims to boost quality, strengthen market access and attract investment, helping rural communities grow and securing the future of Rwanda’s tea industry.

Bees and other pollinators are essential for life. According to estimates by the Food and Agriculture Organization of the 91���� (FAO), nearly 75 percent of food crops depend on them, especially fruits and vegetables. From Mexico to Argentine Patagonia, bees are at the heart of experiences of collective work, economic autonomy and women’s leadership. The stories from Argentina, Mexico, Bolivia and Ecuador show that when communities, and especially women, become protagonists, beekeeping and meliponiculture go beyond production to become engines of social and environmental change. With FAO’s support, these initiatives protect pollinators while also strengthening local economies, promoting equity and regenerating territories.

Guatemala has made its first-ever deposit to the Svalbard Global Seed Vault, vital to its food systems. The collection includes maize, beans, squash, amaranth and teosinte, crops deeply tied to the country’s agricultural heritage and biodiversity.

This milestone strengthens as climate change, land degradation and extreme weather increasingly threaten agrobiodiversity.

In this , we hear from Charles Spillane, Chief Scientist at the UN Food and Agriculture Organization. Charlie traces how his upbringing on a farm in Ireland and an early interest in science fiction shaped his techno-optimistic worldview and his belief in the power of science and innovation to improve society. He discusses why scientific advances often fail to reach smallholder farmers, what it takes to close the gap between knowledge and adoption, and how financial, institutional, and systemic barriers can be addressed. Charlie explores the growing role of data in agriculture, including questions of ownership and governance, and the limitations of current research funding models. And he shares vision for a more effective, future-ready agrifood science system.

The highlights the importance of protecting plants to improve food security, biodiversity and global economic growth. Healthy plants provide most of the world’s food and oxygen, making plant biosecurity essential for human survival.

Plant pests and diseases destroy up to 40 percent of global crops each year, causing billions of dollars in agricultural losses. Climate change and increasing trade are spreading pests faster, making stronger international plant health measures more important than ever.

By observing (20 May), we raise awareness of the vital role bees and other pollinators play in sustaining people and the planet, as well as the challenges they face. World Bee Day 2026 highlights the long-standing partnership between humans and bees, exploring the evolution of beekeeping across cultures and landscapes. It promotes innovative, sustainable practices to improve bee health and support beekeepers, while emphasizing the value of traditional knowledge, modern technology, and inclusive partnerships in securing a sustainable future for pollinators and agrifood systems.

In Georgia’s rural highlands, a dairy farmer is helping revive a nearly lost milk tradition while protecting the rangelands that sustain it. Nino Nugzarashvili produces cheeses and “Do,” a rare, fermented milk product, using cattle raised on natural pastures that enhance quality and flavor. With the Food and Agriculture Organization of the 91���� support, she gained equipment and training to expand production and meet rising demand. Her story highlights the vital role of communal grazing lands in supporting livelihoods, preserving biodiversity, and maintaining cultural food heritage, even as these landscapes face growing pressure from land degradation and reduced access.

On a small family farm in southern Grenada, lettuce is thriving without soil—and increasingly without fear of the weather. Faced with erratic rainfall and growing climate uncertainty, Roger and Josanne Benjamin turned to hydroponics, a method of growing plants with their roots suspended in a flowing mix of water and nutrients instead of soil. With support from a project implemented by the Food and Agriculture Organization of the 91����, their early experiment evolved into a solar-powered, climate-smart system. The results reach beyond higher yields: water use is far lower, production is more stable, and the work is less physically demanding. Their experience is now inspiring others nearby.

Heat was once routine for Sary Kea, a rice farmer in Cambodia, until extreme temperatures began ruining her crops. Repeated plantings failed as rains never came, draining her income and heightening anxiety about each season. Her story reflects a growing global crisis. A new shows how extreme heat, combined with shifting rain and drought, damages crops, livestock and livelihoods. The effects are personal: lower yields, unsafe working conditions and food loss. Solutions that reach farmers in time — early warnings, heat‑tolerant crops, cooling storage and basic worker protections — are turning heat from a sudden disaster into a risk farmers can plan around, helping families like Sary Kea’s stay safe and afloat.