Madagascar is enhancing community-based nutrition and climate-smart agriculture through Farmer Field Schools (FFS), supporting households with young children to adopt healthier diets, diversify food production, and strengthen resilience. Implemented in the Vatovavy Region, the initiative targets families with children under two years old, equipping them with practical agricultural skills and nutrition knowledge to reduce child malnutrition and improve long-term wellbeing. The approach was highlighted at the 19th FAO Subregional Office for Southern Africa Multi-Disciplinary Team Meeting, demonstrating the potential of nutrition-sensitive agriculture to transform rural livelihoods and promote healthier generations.
Childhood malnutrition remains a critical challenge in Madagascar, with high rates of wasting, stunting, and undernutrition, particularly in rural areas. Limited dietary diversity and inadequate access to nutritious foods threaten cognitive development and future opportunities for children, while maternal nutrition challenges further affect child health from birth. In response, FAO and government partners implemented an integrated food and nutrition approach that centers on children and mothers, strengthening household capacity to produce nutrient-rich foods, adopt better feeding practices, and prevent early malnutrition.
A network of 20 Farmer Field Schools reached 500 households with children under two, offering group-based learning at community sites. Farmers observed and applied new techniques, compared crop varieties, and replicated successful practices in their own fields. Training included home gardening, fruit tree cultivation, climate-smart practices like soil mulching and organic composting, and small livestock production such as rabbits and poultry to provide household protein. Water-saving methods and locally adapted seeds helped ensure resilience against challenging climatic conditions.
Alongside agricultural skills, families participated in nutrition education, cooking demonstrations, recipe competitions, and household-level learning sessions. Mothers and caregivers learned about balanced diets, iron-rich foods, iodized salt use, and diversified meals for children. At least 30 percent of participants were women, reinforcing the initiative’s focus on maternal and child nutrition.
The programme has led to significant improvements in nutrition knowledge and dietary practices among participating families. Caregivers increasingly understand the importance of varied diets, consume nutrient-rich foods more regularly, and feed children more consistently. Families also learned to prepare balanced meals using local ingredients and three highly nutritious crops promoted through the project: orange-fleshed sweet potatoes rich in vitamin A, Cal98 beans high in iron and zinc, and moringa leaves known locally as the “miracle tree” for their dense nutrient profile. These changes are contributing to healthier household diets and better childhood feeding practices, showing strong potential to reduce acute malnutrition.
The initiative has provided proof of concept for combining Farmer Field Schools with nutrition education to improve child health outcomes. Building on this success, Madagascar plans to integrate similar approaches into broader resilience programmes and expand nutrition-sensitive agriculture across rural communities. Continued collaboration with government institutions, development partners, and local leaders will be essential to scale the model, sustain dietary improvements, and support climate-adaptive food production.
By linking practical farming skills with nutrition awareness and community support, Madagascar is empowering families to nourish their children, enhance household resilience, and create a healthier future.
