Food for the Hungry (FH) works primarily in farm communities and most of the families in these communities are subsistence farmers who survive year- to-year on the production of their fields. We work extensively to improve farm productivity of the traditional crops grown in these areas. Increasing crop yields leads to increased food availability to the farmer and in some cases provides a surplus to sell for additional income.

Crop Varieties
FH encourages the use of improved, open-pollinated varieties of these crops. By doing so, the seed of the varieties can be reproduced and multiplied locally. Root crops are reproduced asexually and therefore retain their genetic purity which makes them very easy to multiply in a community. New crops which can improve productivity are sometimes introduced when appropriate. For example, the grain called “triticale” which is a rye/wheat cross was introduced in northern Ethiopia where wheat is commonly grown. Triticale combines the high yield potential and good grain quality of wheat with the disease and environmental tolerance (including soil conditions) of rye.

Natural Resources
The protection of soil, water, forests, and other natural resources is of vital importance for farm-based economies. Soil conservation is a major activity in many countries as well as water conservation, which go hand-in-hand. Food for the Hungry develops soil conservation systems that also control water runoff and increase water infiltration.

Deforestation is a huge problem in most of the areas where we work. Many times, the deforestation is caused by the need for firewood. Food for the Hungry (FH) is introducing fuel-efficient stoves to reduce the cutting and collection of firewood, as well as the heavy burden placed on women who generally collect firewood. FH has planted tens of millions of trees and will continue this important work as long as we work with rural farm communities.