Abstract:

The plight of indigenous peoples has drawn increased attention in recent years as they strive to retain their cultures and protect their ecosystems, lands and food traditions in the face of globalisation. Indigenous food systems are typically biodiversity-rich, climate resilient and environmentally sustainable, and produce nutritious indigenous foods. Yet indigenous peoples are disproportionately affected by hunger and malnutrition, and the shift towards westernised diets high in energy-dense nutrient-poor food has led to rising obesity, diabetes and other non-communicable diseases. Promoting indigenous plant and animal foods is a means to enhance nutrition and resilience to climate change. Indigenous crops and livestock breeds, and long-cultivated landraces, are often better adapted to local conditions and better able to withstand shocks such as drought than modern high-yielding equivalents. Indigenous varieties and diversified farming systems are also more environmentally sustainable, requiring less water and fewer chemical inputs, thereby helping to sustain the ecosystem services needed to cope with climate change.