Today, there are 690 million people around the world who suffer from undernourishment. Of those 690 million people, 130 million suffer from acute hunger caused by conflicts, climate change and economic decline. COVID-19 has doubled the number of people suffering from hunger, putting millions more at risk.

Now, more than ever, it’s imperative to take action. By investing in communities, we can help small-scale farmers adapt techniques to deal with climate change, improve food security and nutrition and help poor, rural communities build resilience to deal with crises.

October 16 is World Food Day, a day to raise awareness and take action for those who struggle against hunger and malnutrition.

Facts about Hunger

  • 1 in 9 people do not have access to enough food to lead a healthy, active life.
  • Hunger and malnutrition are the most significant risk to health worldwide.
  • The world is not on track to achieve Zero Hunger by 2030 – goal 2 of the UN’s Sustainable Development Goals. In fact, if trends continue as is, by 2030, more than 840 million people will be affected by hunger.

Together, We Respond to Hunger

Mercy Mwanza and her four-month old daughter Modesta harvest peas in Edundu, Malawi.

PWS&D works with Canadian Foodgrains Bank and our partners overseas to help people in vulnerable countries rise above hunger. Together, we are providing farmers with tools and training so that families have more nutritious food to eat. In times of emergency, PWS&D provides food aid and agricultural livelihood recovery. We also work to engage Canadians to take action within Canada to reduce hunger globally.

Ways to help end hunger:

Image of arrow pointing downYour Kingdom Banquet Come: World Food Day Worship Resource 2020
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PWS&D is a member of Canadian Foodgrains Bank, a coalition of 15 church-based agencies working together with the common goal of eliminating global hunger.

Banner photo: School children in Tuixcajchis, a small Mam-speaking Maya village in Comitancillo, Guatemala, learn about nutrition as they prepare and cook vegetables during class. Credit: Paul Jeffrey