Local Sourcing

A More Resilient Food Secure Future in the SEMED Region

Better management of natural resources is set to help Egypt, Gaza, Jordan, Lebanon, Morocco, Tunisia and the West Bank diversify and boost food production.

Putting Georgia’s Traditional Foods on the Culinary Roadmap

The EBRD and FAO are working with partners in Georgia to strengthen its agritourism industry and create more jobs in rural areas, protect livelihoods and culinary traditions, and preserve local biodiversity.

Raising the Stakes for Quality Standards in Montenegro and Serbia

Montenegro and Serbia are improving quality standards and labelling for a range of quality products that will promote sustainable agrifood value chains, increase market competitiveness and tap into tourism markets.

Building Back Shorter in Value Chains

Disruptions during COVID-19 highlighted the urgent need to build resilience in food supply chains. Short value chains can reduce risks, boost smallholder incomes, and meet consumer demand for locally sourced fresh quality produce.

Linking youth innovation to value chain aggregators in the agrifood sector

Private agribusiness partners working with the EBRD and FAO are creating opportunities for young entrepreneurs to transform value chains across the Middle East and North Africa (MENA) region and Türkiye to be more sustainable and inclusive.

The Resilience Pathway: Evolution of Food Distribution Systems during COVID-19

The EBRD and FAO have visited seven cities as part of a project to understand how the COVID-19 pandemic has shaped how fresh foods are distributed and bought, paving the way for food systems that are more flexible and resilient.

Reimagining the Future of Food for the Cities

As the world’s urban population is set to increase to almost 70 percent by 2050, the EBRD and FAO look to more than 250 companies in over 85 countries to understand the new wave of commercial urban farming to guide investments that link technology and innovation with food, nature and people.