World Food Day Edition
Theme: Food Security
It’s World Food Day on 16 October. This year, it asks us to ‘innovate today so we can nourish tomorrow’. Communities were already doing so long ago by saving seeds, raising backyard flocks, sharing surplus food and knowledge, and growing the foods of their Country.
From a Buen Vivir lens, food security and reliable access to safe, nourishing food relies on a healthy environment. Food that is grown and shared in ways that protect the land, when communities hold genuine control over their own food sources rather than depending on it is really a specific expression of self-determination. That is, a community’s right and capacity to manage its own resources and chart its own path to climate resilience.
This edition looks at five community-led stories from around the world, many led by women, showing that while food security is dependent on decisions at the global and national levels, it is led from the ground up.
1. Kenyan women guard the seeds of tomorrow

In Nyakach, western Kenya, a group of 25 women farmers has built the Kabudi-Agoro Seed Bank, conserving more than 100 indigenous seed varieties, including 69 types of bean and 18 of sorghum. The women pool their land into a 52-acre collectively managed farm and turn their harvest into composite flours and traditional nutritious foods, boosting both dietary diversity and income. A legal ruling affirming farmers’ right to share and sell protected indigenous seeds has strengthened their work, which sits within a wider programme aiming to reach 2 million farmers across 15 countries by 2030.
Source: CGIAR, December 2025
Buen Vivir connection: Common food resources tied to local food traditions, reflect Buen Vivir’s view of food as a shared inheritance that supports wellbeing rather than a large-scale commodity. The initiative boosts productivity and livelihoods but also strengthens seed security and supports women-led conservation efforts.
Why it matters: Women do most of Kenya’s farm work, accounting for approximately 80% of Kenya’s agricultural labour. They rarely, however, manage farming. This initiative shows that when hen they do, food becomes more diverse, more resilient and more locally owned.
2. Vieques women grow their island’s food future

On the island of Vieques, Puerto Rico, La Colmena Cimarrona is an agroecological farm run by an all-women team. It grew out of the food crisis after Hurricane Maria, when the island went two weeks without ferry deliveries and its founders began by providing meals. Today, it grows more than 30 crops from cassava and sweet potato to plantain and pineapple. It also sells produce, honey and juices at markets with a 25% discount for residents. Every fortnight, up to 15 local families receive a box of Vieques-grown food. Abejas Reinas, a monthly programme for girls aged 12 to 16, teaches history, culture and food sovereignty. One academic describes it as a space where women, mostly of African descent, make the decisions about their land.
Source: 9 Millones, November 2025
Buen Vivir connection: Women making decisions about their own land and food, and passing that knowledge on to the next generation of girls, reflects Buen Vivir’s emphasis on self-determination.
Why it matters: Island communities that rely on imported food are especially exposed when supply lines break. Growing food locally, under local control, is a practical form of climate resilience.
3. Pacific knowledge brokers grow food futures

In Kiribati and Solomon Islands face cyclones, rising seas and salty soils. Communities choosing their own paths to food security through local knowledge brokers help build resilience in an uncertain future. Local leaders such as Nerolyn Loni on Ijo Maringi, who focuses on fisheries management, and Terereniti Tiiman on Abaiang, who trials new methods himself first, run peer-to-peer learning that brings women and youth into decisions, plant mangroves and trial water-efficient gardens. Their work is shaping Food System Pathways Guidebooks for both countries, so that the next decisions about food are shaped by the people. As Tiiman puts it, people are more confident when they see results in their own community.
Source: ACIAR, July 2026
Buen Vivir connection: Peer-to-peer learning, with each person trusted as a holder of knowledge, reflects Buen Vivir’s belief that wellbeing grows from relationships and shared learning.
Why it matters: Pacific communities are on the front line of climate change, and they are already leading the practical work of adapting how they grow, catch and share food.
4. Bundjalung bush foods grow a nursery of self-determination

In Myocum, on Bundjalung Country in northern New South Wales, a First Nations-led native nursery is taking root to grow the bush foods of the region. Led by Bundjalung chef Mindy Woods with Ella Bancroft’s organisation ‘The Returning’, the nursery has Bundjalung Elder Uncle Mark Cora as its manager and is creating employment, training and a pathway for cultural knowledge to be passed on. While Australia’s native food industry is worth about $80 million a year, First Nations-led enterprises hold less than 2 per cent of the supply chain. The nursery is a community-driven step toward changing that, and it is still raising funds through a crowdfunding campaign. As Woods says, “We’re not looking for handouts. We’re looking for a hand up.”
Source: Echonetdaily, July 2026
Buen Vivir connection: Growing foods from Country, guided by Elders and shared across generations, reflects Buen Vivir’s understanding that food security, culture and land are inseparable.
Why it matters: Indigenous peoples hold the deepest knowledge of the foods their Country provides. Leadership over those foods is part of food sovereignty, and part of climate resilience.
5. UK community fridges become food hubs

Across the United Kingdom, more than 250 community fridges, set up by neighbours to share surplus food, are growing into food hubs where people also cook, eat and grow together. Last year these groups shared the equivalent of more than 27 million meals, and in 2025 they launched 266 new community projects with 12,556 participants, from cooking classes to community gardens and sharing libraries. Many participants reported lasting changes in their habits. For these communities, redistribution is only part of the story, as the fridge becomes a place of connection as well as food.
Source: Hubbub UK, Community Food Hubs
Buen Vivir connection: Neighbours sharing food, skills and time, reflect Buen Vivir’s principles of reciprocity, education and community.
Why it matters: Food security is not only a challenge in distant places. Community-run sharing keeps good food out of landfill, cuts emissions and builds the social ties that make neighbourhoods more resilient.
If this edition motivates you, please share it.
Check out some of the Food and Agriculture Organization’s ‘Food Heroes’:
https://www.fao.org/world-food-day/food-heroes/en








































