World Wildlife Fund Sustainability Works

filtered by category: Poverty

  • Date: 29 May 2013
  • Author: Simon Winter

An Integrated Approach to Sustainable Food Production

By Simon Winter, Senior Vice President of Development, TechnoServe

As Eshetu Abote, a member of the Shegole coffee farming cooperative in western Ethiopia, crouches near his maize (corn) crop, the difference is apparent. The shorter plants – cultivated using traditional methods – barely reach his shoulder. The taller plants have benefited from training given during monthly sessions supported by TechnoServe’s team, which is also helping the farmer with his coffee.

The better maize was intercropped with beans, which provide nitrogen to the soil. The plot was weeded regularly and fertilizer was applied in limited amounts at the bottom of the stalks in appropriately spaced holes. These measures have helped boost productivity on the demonstration plot, where local farmers see firsthand the impact of their work.

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  • Date: 29 May 2013
  • Author: Jason Clay

A 21st Century Revolution

By Jason Clay, Senior Vice President, Market Transformation, World Wildlife Fund

I grew up on a small farm, living on less than a dollar a day per person. I was lucky—we had a big garden, an orchard, raised some of our own meat, and hunted and fished for most of the rest.

Years later, I worked with refugees and famine victims, seeing firsthand the impacts of malnourishment and stunting in children. At that time I realized how lucky I was that we had enough land and the means to grow our own food. It troubles me that today more than half of the world’s billion farmers can’t feed themselves.

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  • Date: 28 May 2013
  • Author: Mike Fernandez

Empowering Agricultural Entrepreneurs to Sustainably Feed the World

By Mike Fernandez, Corporate Vice President, Corporate Affairs, Cargill, Incorporated.

At Cargill, sustainable food production is fundamental to what we do. Our core business is buying, processing and distributing grains, oilseeds and other agricultural commodities and selling them to customers that include food and beverage manufacturers, foodservice companies and retailers.

These customers increasingly want to know – and want to prove to their consumers – that the ingredients in their products have been produced in ways that respect people and human rights, and employ responsible agricultural practices that protect land and conserve scarce resources. In short, sustainable food production is increasingly a business requirement.

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