Food security

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Cash assistance: ‘Today, I see a brighter future for my daughters’

For several years now, the Far North region of Cameroon has been facing the effects of climate change, characterized by droughts, seasonal disruptions and recurrent flooding, with disastrous consequences for agriculture, livestock farming and even access to supply centres and markets, among other challenges. This situation has led to a further deterioration in the economic situation of local households.In addition to the effects of climate change, there are social tensions marked by inter-community conflicts and grievances, as well as the presence of non-state armed groups. Over the last ten years, these factors have created a situation of insecurity, leading to population movements and, for many, the loss of loved ones."I lost my husband a few years ago,” says Soumaïra, who lives with her children in the village of Ndoukoula, in the Far North region of Cameroon. "I was 13 when we got married. A few years later I gave birth to our first daughter. My husband took good care of us. His job was to rear the herds of important local men, and he was also responsible for selling them.“One day, as he was returning from a village on the border with Nigeria to sell the animals of one of his bosses, he was killed in an attack. I had only just given birth to our second daughter, and I was already a widow with two children to support.”A new lease on life through cash assistanceHaving lost her parents when she was less than 10 years old, and facing a precarious situation, Soumaîra was taken in by the village chief, who tries as hard as he can to look after her and her daughters."One day, as I was going about my daily chores, I was approached by Red Cross volunteers and some members of my community", she recalls. "They told me they wanted to collect information about me to see if I was eligible for any further financial assistance to help me meet my family's immediate needs."It turns out that Soumaïra’s village is one of eight targeted by the programmatic partnership between the IFRC, the Directorate-General for European Civil Protection and Humanitarian Aid Operations (ECHO) and the French Red Cross in Cameroon.As part of the second phase of the partnership's operations in the region, 1,000 households in the Far North region have been receiving cash assistance since January 2024. The cash grants were made to respond to the most urgent basic needs of the population in this region, following armed violence, the impacts of climate change and the residual and economic impacts of the COVID-19 pandemic."I told them everything they wanted to know and I was confident of being selected, which I was. Some time later, they explained to me that I would receive 64,000 Central African Francs (around 91 Swiss francs) in three instalments. With this money, I could buy a few important items for the house, have my children looked after if they were ever ill, and with the rest, if I wanted to, start a small business.“Today I received my first financial allowance and I'm so happy. With this money, I'm going to buy millet and other food to feed my children. I'm also going to start raising livestock and trading for a living. It's a process that will continue with the other funds I receive. I will be able to take care of my daughters' school needs and fight to make a difference to their lives.“Today Icansee abrighterfuture for my daughters.”In addition to the cash assistance, the Cameroon Red Cross is sharing community awareness messages on how best to prepare for and respond to epidemics and disasters, as well as on risk communication and community engagement.

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Islamic humanitarian giving

As the world’s largest network of locally based humanitarian organizations and volunteers, the IFRC is uniquely positioned to ensure your Sadaqah donation reaches the people and communities who need it most. We are based in communities alongside those we support. We act before, during and after disasters and health emergencies to meet the needs of, and improve the lives of, vulnerable people—reaching millions every year.

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Hunger crisis: ‘Now I can take care of my own family’

In the Lubombo region of Eswatini, near the town of Big Bend, 39-year-old Bongani Masuku looks over at his field of maize. He just harvested a section last week. “But there is still work to do,” Bongani says and starts working the land. Lubombo is one of the hottest areas in Eswatini. As Bongani weeds his field, the temperature has already risen to over 34 degrees. “I remove the weeds so that my maize will grow properly,” he says. “If I let the weeds take over, the seedlings would grow to be very thin and not offer good harvest.” Earlier in the season, Bongani attended an agricultural training, after which he received a cash grant of around 70 euros. He invested the money in maize seeds that are more resilient to drought, as climate change has made rains more irregular and increased drought. Around 70 per cent of Eswatini’s population are directly dependent on agriculture for their livelihood. This is why the changing weather conditions are extremely concerning. “The recent heatwaves have really made farming more difficult. The maize should not receive too much sunlight when it is blooming. Rain is important at that stage. The last time the maize was in bloom there was no rain at all, so my harvest was smaller than I expected.” The maize field has a great significance to Bongani. “This allows me to feed my family, but also to sell some of the crops and get money,” he adds. “This money helps me put my children to school. I have five children with my darling wife. Now I can buy them schoolbooks and other school supplies, like pens. If I make enough money, I can also buy them shoes to wear to school.” Prolonged food insecurity Like elsewhere in Southern Africa, people in Eswatini are suffering from a severe and prolonged food security crisis that began in 2015. The drought caused by the El Niño phenomenon, further strengthened by climate change and the irregular rains and floods ever since, have damaged harvests year after year. Bongani is one of the 25,500 people included in the three-year project funded by the European Union to improve food security by means of cash assistance. In addition to the Finnish Red Cross, the project includes the Baphalali Eswatini Red Cross Society and Belgian Red Cross Flanders. For recipients of the cash grants such as Winile Masuku, the cash assistance has meant the ability to buy food such as rice, maize flour and cooking oil at a time when regular food sources are far less plentiful and more expensive. “Before receiving cash assistance, we were dependent on our neighbours,” Winile explains as she sits in front of her home – its walls made of intricately woven branches and stonework. “Now I can take care of my own family.” Gardening for change While not everyone is a farmer, many people in Eswatini grow a portion of their daily sustenance in local community gardens. This is one reason this climate-resilience project also aims to revive the tradition of community gardens. Part of that effort includes trainings from the Ministry of Agriculture on how to most effectively tend community gardens in the face of more extreme climate conditions. After each training, participants get a cash grant of around 35 euros to buy plant seeds, for example. The participants are encouraged to use crop varieties that require less water. “The garden offers stability to my family, as I employ myself with this and take care of my family,” says Sibongile, one of the participants. “The harvest from the garden allows me to feed my family, and I can also sell some crops to get money for my children’s education.” Health in the countryside It’s also important to ensure that people stay healthy as drought and heat can create conditions that exacerbate the spread of diseases and symptoms such as dehydration. For this reason, the EU-funded project also supports the community in epidemic and pandemic preparedness. The Baphalali Eswatini Red Cross Society runs three clinics in the country, and the project supports their capacity to respond to different epidemics, such as diarrhoeal diseases, tuberculosis and HIV. “Each morning we offer health advice, meaning that we tell patients what epidemics are currently ongoing,” explains Phumlile Gina, a nurse at the clinic in Hosea Inkhundla in the Shiselweni region. “Right now we are informing them of vaccinations, especially against the coronavirus and tuberculosis. We also highlight proper hygiene: we explain how important it is to wash your hands and also remind people to wash their water containers every now and then.” “Some of our patients here in the countryside are very poor,” she adds. “They can come to the clinic for some completely other reason, for a flu for example. But we may then notice that the growth of the patient’s child is clearly stunted and there is reason to suspect malnourishment.” “We are able to take care of such situations as well and monitor the condition of the patients. It feels great when a patient comes back to the clinic after six months and says that their child is doing great and playing like other children.” The Programmatic Partnership between the IFRC network and the European Union, provides strategic, flexible, long-term and predictable funding, so that National Societies can act before an emergency occurs. It is being implemented worldwide including 13 countries in Africa.

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Houda's dream: Building a new life in Türkiye through food

Food has always a central part of Houda Al-Fadil’s life. Some of her fondest childhood memories center around preparing dishes such as makdous (pickled or oil-cured, stuffed eggplant) with her mother in her home town on the outskirts of Damascus. “We sat around our mom when she prepared it,” she recalls. “We did the same when she prepared mulukhiyah,” she adds, referring to a leafy plant from the region used like spinach in stews or with lamb and rice. “These were happy times and wonderful get-togethers with my mom and sisters.” Then war broke outand the happy days ended. Houda’s husband lost his job and the family faced tremendous hardships. That’s whenher cooking skills came in handy. “I cooked kibbah (croquettes filled with lamb or chicken) and I prepared hacked parsley, stuffed zucchinis and grape leaves,” she says. “For those celebrating the arrival of a baby, I supplied wrapped candies. I made pancakes.” The key ingredient Today whenHouda cooks mulukhiyah or uzi(pastry stuffed with peas, sautéed nuts, vegetables, meat and rice ), it has an entirely different meaning. Houda now lives in Türkiye, a country that welcomed her after she and her family fled Syria, terrified and weary after years of indiscriminate shelling, random abductions, and a lack of opportunity and future for her children. In her new home of Kahramanmaras, in central southern Türkiye, Houda’s cooking skills are the now key ingredient in her quest for a new life. They not only provide asmall income and meaningful employment,they offer a way to connect with people in her new community. Her new culinary adventure began when Houda enrolled in a traditional Turkish cooking course offered at acommunity center run by the Turkish Red Crescent, supported in part with funds from theEuropean Unionand operated as part of a partnership with theInternational Federation of Red Cross and Red Crescent Societies (IFRC). There are 16 such centres in Türkiyeand they are open to people from both Syrian refugee and Turkish communities. They help connect people with lost loved ones, provide child-friendly spaces, and offer a range of services from vocational training to business development, psychosocial support, health referrals, among many other things. “I signed up in a cooking course, a sport class and a course in agriculture,” Houda says. “We grew pepper and tomatoes. The experience was great. I enjoyed all the courses, but I found great pleasure in the cooking course.” Sharing recipes, sharingfriendship Now she is able to make a living much as she did before the war by cookinguziandmulukhiyahin the Turkish style.“There were Turkish and Syrian women with us. The Turkish women learned from us the Syrianstyle ofcookingandthey taught us the Turkish way.” “I learned how to cookmanti(traditional Turkish dumplings)andtarhana[a spicy Turkish soup].Ialso learnedthat we had many things in commonwith the Turkishway.” NowHoudahas a small but growing list of customerswho use Facebook, Instagram and WhatsApp to place their orders, whichthe customers thenpicked up ororwait for them to be handdelivered by the chef herself.Houdaalso sells her dishes at small events calledkermes. “Thisactivity has served me well.It directed me to the right path.” Still,fitting in to a country with a different language and culture is not always easy.FatmaBeyaz, an interpreter at the Turkish Red CrescentCommunityCentre inKahramanmaras, saysHouda’s growingculinary skills will help her and her family find a seat at the table in their new Turkishcommunity. “Houdais a very happy and positive person when she came to theCommunityCenter, but still she needed somesupport,”saysBeyaz, who has served as a kind of a personal mentor toHouda. “Now her confidence and her social skills increased. She found a community and started to make in income for herself.” Meanwhile,Houdais already thinking long-term.“I have a dream; I have a dream to open a little restaurant,” she says.“Arestaurant that offersall kind of dishes: Turkish, Syrian orfrom elsewhere.I hope I could open such restaurant,in which people from Syria, Türkiye and other places can come togetherand strengthenthetiesbetween them.” -- This story was produced and originally published by the Red Cross Red Crescent Magazine. To learn about the Magazine, and to read more stories like this,click here. We caught up again with Houda in 2023 following the devastating 6 February earthquake that affected hundreds of thousands people in Türkiye and Syria. You can read that story here.

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From goats to gourmet

Molnárné Tomi Tünde spent much of her childhood in the kitchen next to her grandmother, learning thelocal cuisineand the ingredients that people in her part ofnorth-eastern Hungaryknew how to find in the landscape, or grow from the region’s fertile ground. Nearly everyone at that time had a garden, some sheep and a few goats. But successivewaves of economic and social upheavalchanged all that and many people found themselves out of work and distanced from the land. Many of the old ways of making delicious food from local plants and animals fell by the wayside in a world where the main foods people could afford where industrial commodities produced at a large scale. No wonder that even this energetic and dynamic woman — a force for various good causes in her community — never conceived that she would end up helping to reinvigorate some of her region’s traditional cuisine as a gourmet cheese master. “I always liked cheese,” she says. “But I never dreamt of producing it.” After all, Tünde was a social worker, not a chef.As a Red Cross employee, she was well known for organizing blood drives and other initiatives to help those hardest hit by the changes in the local economy. Cooking up a new approach Butthenthe Hungarian Red Crossbegancooking up a planthat would changeTünde’slife,while alsohelpingturn around the lives of many people in the area who were going through hard times. The idea wasto createa sustainable social enterprise that wouldgenerate enough income togive marginalised people(with mental or physical disabilities,health problems or who aremembers of ethnic minority groups)achance to learn new skills, earn asteady income, andfinda place to belong. The product thatthe Hungarian Red Cross hadsettledon was goat cheese,which would beproduced in a small factory using milk from asmall, nearbygoatfarm. To some in the region, itfirstseemed like a pretty radical idea. “This is the first goatfarm here inMezőcsát,”Tündenoted.“The people here were surprised, and even more about the fact, thatthe Red Cross is doing something like that.Here, the Red Cross ismainlyknownforblood donation.” The cheese factory and farmgot off the ground with funding from the Hungarian government, the European Union and the Hungarian Red Cross, andaftermany long daysput in byRedCross employees, from the local branch to Budapest,the new cheese brand was officially launched in April 2019. The idea came from Red Cross staffwhowanted toexplorenew approaches to humanitarian workin whichasocial enterprisewouldcreate a sustainable way ofhelp disadvantaged residents of the region to find theirown long-term livelihood,instead ofonlygivingfood or other kinds of donations. At the same time, this new humanitarian business modelwouldgive socially conscious food consumers a waytoconnectthe food they lovewith things they care about: preserving local food traditions, environmental sustainability,acts of kindnessand solidarityand,last but not least,tasty andhealthy foodsto enjoy(all the farm’s cheeses aremade with no preservatives and artificialflavors). In the end,the goat farm was not only accepted, it took off. The Red Cross’s cheese brand,Kis-Hortobágy Major,launched in April 2019,(see here alink to itsFacebookpage and a recentYouTubepromotional video), has already found a home on shelves in markets fromMezőcsátto Budapest. Becoming a master cheese maker Fortunately, when leadership from theHungarian Red Crossasked Tünde to consider directing the operation, she did have some experience to fall back on. “My grandmother and great-grandmother used to make cheese,” she says. “They owned cows, so [the process] was not entirely new to me.” Still Tünde had some homework to do. Just passed her 50th birthday, Tünde reinvented herself, putting all her culinary and people skills to the test. Fortunately, her husband Tibor had some experience with animals and took on the task of running the goat farm. Tünde, meanwhile, sharpened her own culinary talents and studied to become a certified master cheese maker. “We usually wake up very early, at 4 o’clock,” she says. “We drink our coffee with my husband. We start working at 5 o’clock, I go to the cheese factory, and he goes to the farm.” In the beginning,there were 10 people taking care of 50 goatsand preparing the handmade gourmet cheese in a modern and accessible factory building. Today,Kis-Hortobágy Major is financially self-sustainableand its farmstead housesmore than 90 goats, 200 hens and quails and it boasts a large vegetable garden, giving work to the employees who prepare dairy products ranging from smoked cheese to orda, parenica, yoghurt and many other products. A growing farm, a big family “I never worked at a farm before, but I like it,” says Norbi, one of the farm workers, whose tasks on any given day might range from feeding the chickens to milking goats or tending the garden. One of the workers in the cheese factory says she’s also learned a variety of new skills. “I’ve learned how cheese is produced, I had no clue about it earlier,” she says. Aside fromproviding jobs to people who really need them, Kis-Hortobágy Majoris playing a role in a growing movement that celebrates locally produced, artisanal productsas a key part of finding solutions to a range of social and environmental challenges. But for many of the workers, it’s about even more. “For me it’s not just a working place, it’s like a family,” says one of the farm workers. That family spirit comes through during meals when team members sit down together to share the fruits of their labors. Using their own goat cheese to make the meal is only natural since goat cheese is used in a wide range of regional dishes, from salads to pastries and meat dishes. But it’s not just Tünde’s talents in the kitchen that make this social enterprise a success. It’s also her natural compassion and experience as a social worker that make Kis-Hortobágy Major a special place to work. “I don’t think of her as a boss,” says one of the cheese factory workers. “I think of her rather as a friend. It is very good to work with her. She listens to me and helps me in every aspect of life.” The recipe: goat cheese blueberry cheesecake -- This story was produced and originally published by the Red Cross Red Crescent Magazine. To learn about the Magazine, and to read more stories like this,click here.

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Gardens of health: Preparing nutritious meals for new and expectant mothers in Zimbabwe

Bending over her traditional clay cookstove, 38-year-old Lucky Mazangesure stirs the simmering ingredients in a small saucepan: fried-green bananas in stew of tomatoes and onions. As the fire crackles, the scent of woodsmoke mixes with the savory-sweet aroma of the saucy, steaming treat. “Trust me,” she says, “after eating this banana dish you won’t be able to stop.” She can’t resist a quick taste – just to make sure it’s coming out the way it should. “I really love cooking,” she says. “I like tasting the food while cooking. It makes me happy and it keeps my stomach full.” Then she checks on some simmering beans and starts preparing another local delicacy: pumpkin porridge with roasted peanuts, which will be complimented by cooked spinach and broccoli. This diverse meal does a lot more than keep her full, she adds. It gives her body the vitamins, minerals, proteins and carbohyrdates she needs to keep herself and her infant, nursing child healthy. Like many new mothers here in Chibuwe, in southeastern Zimbabwe, Lucky is able to prepare these well-balanced meals thanks to a garden at the Chibuwe Health Clinic, which is tended largely by pregnant woman and new mothers who visit the clinic for pre-natal and post-partum care. The garden got started several years ago as part of a larger initiative by the British Red Cross and the Zimbabwe Red Cross to set up gardens for expecting and new mothers at hospitals and local health clinics, where health workers were witnessing worsening nutrition levels among women and young children. In a region hard hit by drought, windstorms, cyclones and flash floods, many legumes, fruits and root crops that are rich in vitamins, proteins and minerals are hard to get. Infant malnutrition here has been on the rise in recent years, with some estimates suggesting that roughly one-third of children under 5 are malnourished. Covid-19 has only aggravated the situation by disrupting regional and local food distribution systems. “It’s hard for expecting mothers in this community to get a decent meal,” says Robert Magweva, a nurse at the Chibuwe Health Clinic, adding that too often, people must rely only on sadza [sorghum], a carbohydrate, and a limited range of leafy vegetables. “It’s a major challenge to have a well-balanced diet here. So the vegetables that are grown in the clinic garden help them to get a well-balanced meal.” As a mark of the programme’s success, most of these gardens are now sustained entirely by the clinics, hospitals and the communities around them, with support of local agriculture experts and local Zimbabwe Red Cross volunteers. Better farming for a changing climate Still, growing one’s own food in this environment is not easy. The climate has generally gotten hotter and drier, with dry spells punctuated by intense storms and winds, and unpredictable rains. Scorching heat evaporates water quickly and can easily whither young seedlings. “At this clinic garden, we were taught smart agriculture techniques as a way of combating the effects that climate change was having on our harvest,” says Beauty Manyazda, another new mother who works regularly at the Chibuwe Clinic garden. “We learnt techniques such as conservation farming and mulching.” Conservation farming is an approach that aims to improve soil moisture and health by minimising the intensive tilling and plowing associated with large-scale crop production. Mulching is one very common conservation technique in which straw, leaves or other organic matter is laid down on the soil between the crops. This keeps moisture from evaporating, while discouraging weeds and providing nutrients to the soil as the mulch decays. Such techniques are increasingly critical as climate change makes farming more difficult. “Our rainfall patterns have changed over the years,” explains Lucky. “We used to get rain in October, when we would sow the seeds for our crops. Now, we get rains in January. So the seeds we put in the ground get damaged waiting for the rainfall.” Meanwhile, storms, droughts and heatwaves have become more and more intense, says Lucky. “Temperatures have continued to rise and this has resulted in regular, violent winds,” she notes. “These winds have destroyed our homes. We also get floods which also contribute to the destruction.” Amid these challenges, the garden provides also provides other nourishing ingredients: the joy and satisfaction of being able to work and provide sustenance while also being among plants, close the soil with other women at her side. “I love gardening,” says Lucky, her baby tied to her back, fast asleep as she picks a handful of chard. “The green nature of the garden warms my heart. With the garden, I know my family will always have a home-grown, nutritious meal.” -- This story was produced and originally published by the Red Cross Red Crescent Magazine. To learn about the Magazine, and to read more stories like this, click here.

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