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Indigenous Peoples' Food Systems: the many dimensions of culture, diversity and environment for nutrition and health

Year of publication 2009

Author Nutrition Division

Product type Book (stand-alone)

Edition 1

Synopsis (short abstract) Food systems of Indigenous Peoples who retain connection to long-evolved cultures and patterns of living in local ecosystems present a treasure of knowledge that contributes to well-being and health, and can benefit all humankind. This book seeks to define and describe the diversity in food system use, nutrition and health in 12 rural case studies of Indigenous Peoples in different parts of the world as a window to global Indigenous Peoples’ circumstances. A procedure for documenti ng Indigenous Peoples’ food systems was developed by researchers working with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, and the FAO. The procedure was adapted and applied in case studies located in Canada, Japan, Peru, India, Nigeria, Colombia, Thailand, Kenya, and the Federated States of Micronesia. The collective intent of this documentation is to show the inherent strengths of the local traditional food systems, how peopl e think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. This research was completed with both qualitative and quantitative methods by Indigenous Peoples and their academic partners in the context of the second International Decade of the World’s Indigenous Peoples, and the Declaration of the Rights of Indigenous Peoples adopted in 2007 by the General Assembly of the United Nations.

Language English

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    Indigenous Peoples in cultural homelands of the most rural areas of developing regions experience challenges in using their traditional food systems and to ensure food security and health despite the treasures of food biodiversity that could support well-being. This book is the third in a series promoting use of local food systems by Indigenous Peoples; the first defines the process to document local food resources, and the second describes food systems in 12 diverse rural areas of different par ts of the world. Here we describe processes and findings from more than 40 interdisciplinary collaborators who created health promotion interventions for communities using local food systems. Included are participatory processes using local knowledge and activities specifically for local food; global overviews of Indigenous Peoples' health circumstances, environmental concerns, and infant and child feeding practices; and nine specific case examples from Canada, Japan, Peru, India, Colombia, Thai land and the Federated States of Micronesia. Common themes of successful interventions and evaluations are given along with chapters on human rights issues and implications for policies and strategies. Throughout the 10 years of this research we have shown the strength and promise of local traditional food systems to improve health and well-being. This work is in context of the second United Nations' International Decade of the World's Indigenous Peoples and the Declaration on the Rights of Indi genous Peoples.
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