Dignity for All
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We envision a future where more local people lead their own humanitarian responses and recovery. That’s why we work together to fight policies and practices that keep people vulnerable, or that transform once-thriving populations into impoverished ones.
Our bountiful planet produces enough food to feed us all, and yet, more than 800 million people go to bed hungry each night. We work to protect the livelihoods of marginalized food producers and workers—especially women, minorities, immigrants, and young people—and help them claim their rights.
Every year, rigged tax rules and corporate tax dodging sap an estimated $100 billion from poor countries. We work to change tax policies so that big companies pay their fair share and stop using offshore tax havens and other practices that rob developing countries of money they could use to fight poverty.
We envision a world where women and girls gain power over every aspect of their lives, live free from violence, and influence institutions. That’s why Oxfam has made gender justice a critical component in every country where we work to help overcome gender discrimination and influence public policy decisions.
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No matter where or how you live in this world, we all deserve to be treated equally and with dignity and compassion. We all deserve the same basic rights, from a livable planet to food and shelter, education, and healthcare.
The COVID-19 pandemic has exposed deep historic inequalities in our society.
Jocelyn Ramirez’s recipe combines lentils, earthy herbs, crunchy jicama, and tahini citrus dressing for a hearty vegetarian meal.
Rice is a staple crop that supports millions of families all over the world. When buying the rice for this recipe, look for a brand that guarantees small-scale farmers a fair price.
This favorite recipe contributed by Mary Sue Milliken and Susan Feniger of the Border Grill fosters creativity in the kitchen while reducing food waste
This recipe by Mark Bittman showcases the sweet potato, typically thought of as a fall vegetable. The sweet potato’s peak season begins in late October and ends sometime in March. Eating foods grown locally and in season saves energy, which helps reduce greenhouse gas emissions.