Read more about FAO’s #FoodHeroes working hand in hand for better food and a better future.
“From the zucchini harvest I got 50 kg. I sold half to pay for my children’s school and I used the other half to improve our diet at home.”
In Mizilo, southeast Madagascar, Rasoaniaviana Clarette has become a transformative leader. Once a homemaker, she now runs a women-led farmer field school that fights child malnutrition through climate-resilient agriculture. She and 24 women have adopted modern techniques to grow nutritious crops such as moringa and pumpkin, increasing yields, diversifying diets and strengthening food security. Their leadership inspires hope and resilience in a region long plagued by hunger and poor nutrition.
“Nothing grew here because there was no water, but we drilled a well, installed irrigation and now the land is fruitful again.”
In the Batken region of Kyrgyzstan, Mederbek Mirzayev is reviving the cultivation of vines on abandoned Soviet-era farmland. In 2025, he gathered the villagers to plant grapes and apricots. Despite initial skepticism, the cooperative now farms two hectares and plans to expand. Its success is inspiring others to reclaim unused land, boosting organic farming and community resilience in a region once considered uncultivable.
“The camel is one of the best animals we have. In the era of nomadic travel, they were used to carry heavy loads and endured thirst and hardship that other animals could not endure.”
In the arid village of Boutidouma in Mauritania, camel milk, known as laban, is a nutritional lifeline. Fatima Mohammed Zayed Al-Muslimin, mother of five and founder of the Tidouma Cooperative, has revolutionized local dairy production. Since 2019, training has enabled milk processing that extends shelf life from one to 21 days, reducing waste and boosting market access. The cooperative empowers rural women, diversifies diets and strengthens food security. Now he dreams of expanding and becoming a large-scale dairy factory.
“I had no experience in farming, just a dream. Now, on Sundays, while most people are relaxing, I’m adjusting pH levels and recalibrating sensors.”
On the Caribbean island archipelago of Saint Kitts and Nevis, Richard Paris is reshaping local agriculture with “Paris’ Leafy Greens,” a hydroponic lettuce business that supplies fresh produce. Paris, a former architect and hotel manager, built the islands’ first large-scale hydroponic greenhouse in 2019. His crisp, long-lasting lettuce quickly gained popularity. After training, he increased yields by 40 percent using smart sensors. Paris, which is now expanding with a second greenhouse, aims to reduce imports and build a lasting agricultural legacy.
“Chefs can be catalysts for change. By celebrating seasonality, respecting producers, and designing for zero waste, they can help build resilient agri-food systems and inspire diners to do the same.”
Michelin-starred chef Cristina Bowerman, based in Rome, Italy, is a leading voice in sustainable gastronomy. Combine culinary innovation with promotion to combat food loss and waste. Through initiatives such as “Adopt a Farmer” and the Chef’s Manifesto, it promotes responsible sourcing and zero-waste cooking. She also mentors future chefs and advocates for food as a tool for climate action, nutrition and dignity in global agri-food systems.