NEW VIDEO: RFS reflects on five years of the integrated approach


A new video, filmed during the 2022 Resilient Food Systems Knowledge Exchange and Learning Workshop in Malawi, is putting the impact of the programmatic approach centre stage.

Over the course of four days in September, key stakeholders from across the Resilient Food Systems (RFS) programme gathered in Blantyre, Malawi for the 2022 Resilient Food Systems Knowledge Exchange and Learning Workshop. Also present was a documentary crew tasked with capturing the spirit and the impact of the integrated approach.

Funded by the Global Environment Facility during its sixth replenishment cycle (GEF-6), and led by the International Fund for Agricultural Development, RFS is piloting an integrated approach (IAP) to food systems transformation in sub-Saharan Africa. The programme has brought together 12 country projects with unique contexts and connected them under one Regional Hub to share experiences and lessons learnt over the 5-year course of the programme.


“Integration, sharing, knowledge and experience. That is added value.” - Abdoullaye Soumaila, Coordinator, Family Farming Development Programme (ProDAF), Niger

The GEF-7 funded projects are already underway, and with planning in the works for GEF-8, this video serves as a beacon for other projects still to come, showing that South-South learning and cross-sectoral dialogue are invaluable additions to development projects.

The RFS programme has a robust knowledge management strategy – a key role played by Regional Hub partner CIFOR-ICRAF – housing tools, methodologies, challenges and lessons in the online Knowledge Centre.


“A lot of the learning from this programme, and others, can be taken forward in a really positive way.” - Fergus Sinclair, Chief Scientist, CIFOR-ICRAF

The impact of the programme and the passion in the eyes of its implementers is palpable in this new GEF-IAP video and it's our hope that it will continue to inspire and connect audiences for time to come.

Watch the full video here


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