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IOL News
2 days ago
- Health
- IOL News
Famine's shadow over Gaza: How children are bearing the brunt of the humanitarian crisis
Palestinian children wait for a meal at a charity kitchen in the Mawasi area of Khan Yunis in the southern Gaza Strip. Image: AFP Weakness. Fatigue. Dizziness. Muscle wasting. Weakened immune system. Persistent hunger. These are only a few of the several symptoms of fatigue. This is the reality of the hundreds of thousands of Palestinians. Over 20 months into the Israeli-Palestinian War, the Gaza Strip remains confronted with a critical risk of famine. According to UNICEF and an Integrated Food Security Phase Classification (IPC) report, this risk is not just possible but increasingly likely due to expanded military operations, the inability of humanitarian agencies to access those in need, anticipated escalation of hostilities, and continued mass displacement. Months had passed since a blockade was implemented, halting humanitarian aid and commercial supplies from entering the territory, which led to depletion or imminent depletion of essential goods. The IPC report stated the entire population of Gaza is facing high levels of acute food insecurity, with half a million people (one in five) facing starvation. The IPC's report on food insecurity from 11 May to 30 September 2025 indicates that the entire population is in an Emergency situation (IPC Phase 4). Most of the population is expected to experience Crisis levels of food insecurity or worse (IPC Phase 3 or higher). This includes: 470,000 people (22%) in Catastrophe (IPC Phase 5) in Catastrophe (IPC Phase 5) Over 1 million people (54%) in Emergency (IPC Phase 4) Half a million people (24%) in Crisis (IPC Phase 3) From 1 April to 10 May 2025, 1.95 million people (93%) were classified as facing Crisis levels or worse (IPC Phase 3 or higher). This group includes 244,000 people (12%) in Catastrophe (IPC Phase 5) and 925,000 people (44%) in Emergency (IPC Phase 4). A staggering total of 71,000 children under the age of five are expected to be acutely malnourished until March 2026, with 14,100 of these cases expected to be severe. The head of Gaza's largest hospital said 21 children have died due to malnutrition and starvation in the Palestinian territory in the past three days, amid a devastating assault by Israeli forces. As if that isn't enough, nearly 17,000 pregnant and breastfeeding women also require treatment for acute malnutrition during this period The IPC stated that Acute malnutrition in North Gaza, Gaza, and Rafah governorates will likely reach Critical levels until the end of September. So if the statistics are this alarming, what is the debate about famine declaration? While there is no universally accepted definition in international law, the Food and Agriculture Organization (FAO) developed the IPC, a five-stage quantitative humanitarian scale. The IPC quantifiable criteria for declaring famine are: 20% or more of households in an area face extreme food shortages with a limited ability to cope . Acute malnutrition in children exceeds 30% . The death rate exceeds two people per 10,000 per day . Meeting these benchmarks signals the need for a "famine" declaration, which, while not triggering legal obligations, is an important political signal for international humanitarian action. According to the UN, on July 9, 2024, no fewer than 11 experts mandated by the United Nations Human Rights Council issued a "mayday call about famine in Gaza." However, despite the experts' conclusions and glaring physical evidence, competent UN entities and executive heads had not yet officially declared Level 5 (famine) by July 2025. Reasons for non-declaration Lack of data: Israel's prevention of access for journalists and some humanitarian workers means IPC analysts lack primary data collection capabilities for Gaza. Political considerations: There is a perception that political considerations, influenced by the US administration, override professional imperatives within the UN system, with fear of punitive actions like sanctions or defunding. Only immediate and sustained cessation of hostilities and the resumption of humanitarian aid delivery can prevent a descent into Famine. The UN has outlined several critical recommendations to address the humanitarian crisis: End Hostilities: An immediate, unconditional, and sustained ceasefire is essential to reduce the risk of famine and alleviate catastrophic suffering. Ensure Humanitarian Access: Unhindered and safe access for humanitarian aid must be guaranteed to deliver lifesaving, multi-sectoral assistance at scale. This includes food, healthcare, water and sanitation (WASH), essential non-food items, fuel, and cooking gas. Protect Aid Workers, Civilians, and Civilian Infrastructure: It is vital to safeguard those delivering and receiving aid, as well as to restore infrastructure that is critical for survival and assistance delivery. Multi-sectoral Interventions: Food assistance alone is insufficient; integrated interventions that encompass food, nutrition, health, WASH, and livelihoods support are crucial. Restore Commercial Supply and Local Production: Efforts should be made to restore large-scale commercial supply chains, essential services, market systems, and local production capabilities. IOL
Hamilton Spectator
18-07-2025
- General
- Hamilton Spectator
Burlington anointed ‘Tree City of the World' for third year in a row
For the third year running, Burlington has received the 'Tree City of the World' award. The Arbor Day Foundation, a global non-profit that inspires people to plant and celebrate trees, along with the Food and Agriculture Organization, a United Nations agency involved in combating hunger, once again recognized the city. 'We're proud Burlington is among the Arbor Day Foundation's global network of tree champions planting toward a better future,' said Michelle Saulnier, vice-president of programs at the Arbor Day Foundation, in a statement. 'Across borders, trees bring people together. No matter what country we live in or what language we speak, we can all benefit from the positive power of trees,' Saulnier added. A key reason for Burlington winning this award again is because of the significant strides the city has made in its forestry and climate adaptation goals in 2025, enshrined within its 'urban forest master plan' and the 'woodland management strategy' the city council green lit in 2024. These accomplishments include: launching a rebate pilot around tree maintenance to help protect and preserve mature trees on private property; significantly boosting community tree planting events on private and public lands; initiating a biodiversity project along a portion of the Crosstown Trail; conducting aerial surveys using drones in collaboration with the University of Toronto to detect pests, disease and invasive species. 'This continued recognition demonstrates the strong commitment of our forestry team and the community's shared dedication to preserving and expanding our urban forest,' said Enrico Scalera, director of roads, parks and forestry. Burlington Mayor Marianne Meed Ward observed, the award underscores the city's ongoing commitment toward protecting its tree canopy and developing climate resilience. 'We're not just planting trees — we're helping grow a sustainable community for generations to come,' she added. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
Scoop
16-07-2025
- General
- Scoop
From Diamonds To Dirt: Sierra Leone Youth Bring Land Back To Life
16 July 2025 But now, parts of the land have been restored. Crops are beginning to flourish and bees are buzzing around once again. The people responsible for this change are a hodgepodge group – former taxi drivers and miners, people who barely finished secondary school and some with higher education degrees. The unifying factor? Most have youth on their side. ' There is life beyond mining [but] we all grew up with the mentality that diamond is the only solution,' said Sahr Fallah, chairman of the Youth Council in Kono. Over 44 percent of the 1.3 billion people aged 15-24 are employed in agrifood systems. However, this group often does not have the same access to resources as older generations. Moreover, they are sidelined in the conversations which might change this systemic exclusion. ' A lot of the time, what we find is that young people are included in policy processes but it is a little bit tokenistic. They don't feel like their voice really matters,' said Lauren Phillips, a deputy director at the Food and Agriculture Organization (FAO). Decent work = economic growth The High-Level Political Forum on Sustainable Development in New York has been convened this week and next, to discuss progress – or lack thereof – towards the globally agreed Sustainable Development Goals (SDGs), one of which guarantees decent work for all. Despite this commitment, over half of the global workforce remains in informal employment, according to the Secretary-General's report on the SDGs released Monday. This means that they do not have adequate social or legal protections. ' Decent work must be at the heart of macroeconomic planning, climate and diesel transitions and social recovery strategies,' said Sangheon Lee, director of employment policy at the International Labor Organization (ILO). Don't ignore youth Like other vulnerable groups, young people face unique challenges in the agrifood sector. Specifically, they often lack land rights and will struggle to act collectively to protect their interests. 'If you are not looking at data with a lens of age or gender, you are actually missing part of the story,' Ms. Phillips said. Among these assets are land titles – which the elderly may be reluctant to pass down because of insufficient social protections. Youth also are less able to access credit so they can invest in themselves and their families. Betty Seray Sam, one of the young farmers in Kono, said that her family never used to come to her when they were going through a crisis – they knew that she had no money and a child to support. But now, through an agricultural job in Kono, she can support her family during times of crisis. ' This project has had a rippling effect for the youth in terms of not only improving their livelihoods but also the livelihoods of their families,' said Abdul Munu, president of Mabunduku, a community-based farmer's organization in Kono. Bee a farmer Providing training to young people in agrifood systems is absolutely essential to ensure that they can practice sustainable agriculture. In Chegutu, Zimbabwe, FAO has helped establish Bee Farmers Schools where young people are taught how to support apiaries through hands-on training activities. 'The idea is that one of the apiaries can be turned into a classroom where youth from different parts of a district can come just like a school,' said Barnabas Mawire, a natural resource specialist at FAO. This training has helped support local youth beekeepers to move beyond local and small-scale honey production to a fully-fledged business model that has the potential to not just fight poverty but actually create local wealth. Evelyn Mutuda, the young entrepreneurs representative in Chegutu, aspires to plant Jacaranda trees which she says will improve the quality of the bees' honey and enable the beekeepers to export beyond local markets. 'We want to maximize all the profits so we can become better and bigger,' Ms. Mutuda said. From Facebook to TikTok Being able to form labour associations is one of the key factors of decent work. This sort of collective action is even more important for youth in agrifood who often lack the social capital to enact real policy change. 'Young people are just starting out, making bonds within their group but also with people outside of their group. Those bonds are important…because there is power in numbers,' Ms. Phillips said. She also noted that young people are forming these bonds across geographic distances, often by using technology. Agrifood influencers on Instagram and TikTok, for example, are increasingly shaping conversations about the sector. Ms. Phillips also noted that it is important to think of collective action for youth as intergenerational. 'While the report is focused on young people, it's not ignorant of the fact that young people live in families…There is a lot which talks about the need for solidarity between generations,' Ms. Phillips said. Youth optimism The next generation will be the stewards of the food we eat, so integrating them into that system now is essential for future food security and sustainability. ' Many youth integrate tradition with innovation, creating sustainability and community resilience,' said Venedio Nala Ardisa, a youth representative at the Asia Indigenous Peoples Pact, at an online side event during the high-level forum. Angeline Manhanzva, one of the beekeepers in Chegutu, said that the opportunity to become a beekeeper changed her life. One day, she dreams of owning her own bee farm. 'I will be an old person who has so much wealth and is able to buy her own big land to keep my hives and process my own honey.'
Hindustan Times
13-07-2025
- Hindustan Times
Mango takes the cake: How king of fruits continues to reign over hearts and palates
New Delhi, It tastes like the Indian summer and feels like nostalgia. Mango, at least for Indians, is much more than a fruit, it's an emotion. Yet, its true power, with over "1,400 varieties" across the world, lies in its unrivalled versatility. Mango takes the cake: How king of fruits continues to reign over hearts and palates Because, according to experts, from street snacks to gourmet dishes, the mango doesn't just fit in it reinvents itself, season after season, all while holding its own and its crown as the undisputed king of fruits. Not for nothing, every year without a miss, it is raining mango festivals in the town, celebrating the beloved fruit in all its glorious forms a privilege reserved for only the rarest of fruits. Chef Naresh Kotwal, head chef at Ikk Panjab, describes it best when he calls mango a "bridge between nostalgia and innovation". "It's like that one guest who blends in effortlessly, no matter the gathering. Its dual nature sweet and lush when ripe, tart and punchy when raw gives it a wide canvas to play on," said Kotwal, who recently curated "Dawat-e-Aam", a celebration of mango's many moods. The festival explored the fruit's versatility through desi innovations ranging from 'Aam Kasundi Paneer Tikka' and 'Aam aur Aloo ki Tikki' to 'Raw Mango Kachumber' and 'Mango Lachha Salad', capturing flavours that were sweet, tangy, spicy, and even smoky. The love for this stone fruit in India can quite literally be measured in millions of tonnes. According to "Mango: A Global History" by Constance L Kirker and Mary Newman, which cites data from the Food and Agriculture Organization of the United Nations, India produced nearly half of the world's mangoes — over 24 million tonnes — in 2020 alone. Despite this staggering output, the book notes that only around 1,73,000 tonnes were exported, with nearly 30 percent headed to the UAE and Saudi Arabia. "The rest are used for domestic consumption," claims the book, a telling testament to just how deeply mango is woven into the fabric of Indian life. But then mango isn't just a national obsession, the Indian sub-continent gift to the world adapts beautifully across borders and cuisines from Thai mango sticky rice to Mexican mango with chili-lime salt. This fusion of global flavors with Indian mangoes is now a staple at high-end restaurants, where well-travelled diners crave the best of both worlds — gourmet innovation and desi nostalgia. Chef Kaushik Mishra of Taj Mahal, New Delhi, notes how "built-in balance of sugar and acidity" in mango helps it complement bold spices, herbs, and even dairy. He showcases it at Captain's Cellar in the Taj Mahal, the 'Mango Sushi' jasmine rice with Alphonso, served with a soy-coconut dip — bridging Asian precision with Indian nostalgia, and at Machan, where the 'Mango Roll' and 'Mango Custard Danish' offer both freshness and indulgence in one bite. "It cools chili heat in Thai salads, enhances masalas in Indian chutneys, brightens Mexican snacks, and adds velvet richness to European desserts. Whether it's a salad or a dessert, mango adapts with quiet confidence across cuisines and cultures. Machan also serves seasonal special for breakfast which is Mango Custard Danish, in addition to a variety of fresh mangoes," added Mishra. Echoing Mishra's sentiments is Chef Shantanu Mehrotra, executive chef at Indian Accent, Delhi. A fan of classics like 'Aamras poori', 'Mango with sticky rice', and even a spicy 'Picante' with mango juice, Mehrotra believes the possibilities with this sinful fruit are simply endless. For a more innovative take, he points to the 'Meetha Achar Pork Spare Ribs' on the restaurant's menu — a bold dish where pork ribs are tossed in a sweet and sour mango 'chunda' pickle. "You can add any number of things to it, and mango will still make them shine while holding its own distinct flavour. Add chillies, sprinkle rock salt, pair it with seafood or with jasmine rice to make a classic mango sticky rice — the possibilities are endless," he explained. Beyond the plate, mango makes itself count in the glass too. So, when Jones Elish, Beverage Head at Impresario Hospitality, crafted the "Mango Map" — a cocktail journey through global drinking cultures linked by mango's versatility — it was an instant hit across Smoke House Deli outlets pan-India. From a raw mango and spice concoction inspired by Mexico to a smooth mango-whiskey blend nodding to Ireland, the fruit took the center stage confidently adapting effortlessly to every flavour profile. "It pairs effortlessly with a variety of spirits, herbs, and bitters, adapting its mood depending on where you want the drink to go; tropical, spiced, citrus-forward, or creamy and indulgent... In each drink, it sets the stage, balances the flavours, and leaves a lasting impression," he said. Raising the bar further, Radico Khaitan Limited — one of India's largest IMFL companies — also recently launched a new range of flavoured vodka, with Alphonso Mango as a tribute to India's favourite summer fruit. Beyond its flavour, chefs believe that what truly adds to the mango's irresistible charm is its fleeting nature the fact that it is seasonal and only available during a limited window each year While some, like Chef Mishra, admit that dehydrated mango can work well for garnishes or infusions and that preserves too have their place, most agree that nothing compares to the joy of the real thing, in its season. "We like to mix things up and keep it exciting, and when there's no good mango in the season, we just move on and wait for the next one,' said Mehrotra. So, while other fruits may have their moment jackfruit as a meat substitute or guava in fine dining desserts — surpassing mango in both artistry and versatility remains a tall order. Or as chef Kotwal puts it: "Mango doesn't just sit on the throne it dances, dazzles, and disappears, leaving you wanting more". This article was generated from an automated news agency feed without modifications to text.
The Star
09-07-2025
- Business
- The Star
FAO advances One Country One Priority Product initiative in cooperation with China
ROME, July 9 (Xinhua) -- The inception workshop of the Food and Agriculture Organization's (FAO) flagship One Country One Priority Product (OCOP) Initiative through the FAO-China South-South Cooperation Programme (SSC) kicked off Tuesday morning in Italy's capital, Rome. Launched globally by FAO Director-General Qu Dongyu in September 2021, the OCOP initiative aims to promote, at global, regional, and local levels, special agricultural products (SAPs) that possess unique qualities and characteristics linked to specific geographical locations, farming practices, and cultural heritage. Over the three-day workshop at FAO's headquarters in Rome, project leaders from 15 demonstration countries across five global regions came together to exchange insights and plan implementation. According to FAO, China has committed 5 million U.S. dollars -- the largest single contribution to the OCOP initiative to date -- to support global capacity-building and demonstration activities through SSC. During the opening session, Beth Bechdol, edputy director-general of FAO, said in her remarks that China's generous contribution is a significant milestone. She thanked China for its support and said: "By leveraging South-South and Triangular Cooperation, we can amplify our impact, foster robust partnerships, and mobilize resources to deliver a cohesive and effective approach to sustainable development." Zhang Lubiao, China's Permanent Representative to FAO, emphasized that China attaches great importance to green and high-quality agricultural development. He noted that China's experience has shown that promoting distinctive and competitive agricultural products is an effective pathway for achieving sustainable agricultural and rural development. "The OCOP initiative is a powerful example of how developing countries can work together, exchange knowledge, and drive inclusive, sustainable development," he said: "China stands ready to continue working with FAO and OCOP countries, sharing experience, technology, and practical solutions under the South-South Cooperation framework." Hafiz Muminjanov, global coordinator of the OCOP Secretariat, told Xinhua that OCOP has established strong and productive cooperation with China. Scholars from Chinese academies have supported the initiative by helping promote sustainable value chains for various agricultural products, such as potatoes and sweet cherries, in many countries. As of July 4, 2025, a total of 95 FAO member nations across all five regions have committed to promoting the sustainable development of 56 special agricultural products under the OCOP initiative, which range from field and horticulture crops, to forest, livestock, and fishery products. The workshop runs from July 8 to 10 at FAO headquarters, featuring multiple sessions focused on sharing best practices and lessons learned from global OCOP implementation, and on raising awareness of the initiative through FAO-China SSC.
