Indigenous food systems: contributions to sustainable food systems and sustainable diets.

Abstract

Abstract Indigenous food systems are remarkable reservoirs of unique cultural knowledge grounded in historical legacy and spirituality that acknowledge the inextricable link of people with their sustainably managed resources. These sustainable food systems can provide essential understanding about sustainable diets and their importance to many of the Sustainable Development Goals. Unique practices of land and plant and animal management are now threatened by extreme weather and overall climate variability that compound the risks of a long list of environmental assaults upon indigenous lands. Despite vast knowledge of the world's territories and guardianship of 80% of global species diversity, indigenous peoples experience extreme disparities with greater population obesity, undernutrition and micronutrient malnutrition, as well as other health gaps that are grounded in poverty and marginalization. This contributes to the inability of many indigenous peoples to realize sustainable diets known with traditional knowledge. Indigenous food system knowledge is incorporated in both cultivated and wild foods, synergies with the natural environment and biodiversity, adaptation to local conditions and knowledge how these conditions are changing, light carbon footprints, and minimal use of external inputs as fuel and environmentally sensitive technologies. Indigenous food systems across the world demand recognition and protection for their valuable knowledge not only for the benefit of populations of the knowledge holders, but as part of the collective global heritage. Governments, universities, research centers, and United Nations agencies must make Indigenous food systems a priority in their work to document the scientific and cultural benefits of these resources, and to promote more sustainable food systems and, with them, to develop more sustainable global diets.