Indigenous Peoples' Food Systems
I have greatly enjoyed reading the submission to the questions introduced by Edward. Globally, we are indeed faced with daily loss of biodiversity in the world of food and by simultaneous loss in knowledge of methods of preservation and preparation of these foods. As a student of many indigenous elders in the techniques of local food harvest, preservation and preparations for family enjoyment and nutrition, I am convinced the only way forward is to do everything possible to document this diversity as best we can. This knowledge is useful for the future generations within a culture, as well as for all of us. With increased documentation and increasing communication technology for sharing this information, we have the potential to take advantage of this vast knowledge known and used by Indigenous Peoples to improve their nutrition and health at the local level and also to provide knowledge to benefit all humanity. With this knowledge we have at least some tools to cope with increasing loss of food species diversity and food shortages in the future.
Please note that the FAO and the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University in Montreal has just released the third book in a series resulting from 10 years of research with Indigenous Peoples and their food systems. The first two books define the process to document local food resources (www.mcgill.ca/cine/sites/mcgill.ca.cine/files/manual.pdf and describe the food species and their various methods of preparation and use in 12 diverse rural areas of different parts of the world (www.fao.org/docrep/012/i0370e/i0370e00.htm). Indigenous Peoples’ food systems & well-being: interventions & policies for healthy communities www.fao.org/docrep/018/i3144e/i3144e00.htm ) is the third of the series, released just this past weekend (May 25, 2013)at the United Nations in New York City. Collectively this work presents ways to assist Indigenous Peoples in using their local and traditional food systems in community nutrition and health promotion.
While we support Indigenous Peoples in preserving their culture and resources, we should learn from their knowledge and experience, preserved so far thanks to strong cultural identities. The lessons drawn by this collective work should be taken as an encouragement to pursue the promotion of more sustainable and healthy food systems, adapted to modern life’s necessities and inspired by the sustainable food systems preserved throughout generations by Indigenous and Tribal Peoples.
Finding alternatives to preserve these sustainable food systems and the knowledge, expertise and biodiversity linked to them is of crucial importance to finding solutions to feed a growing humanity today and in the future. I believe that the FAO should take the lead in the huge task of documenting local food knowledge—species identifications, methods of preservation, methods of preparation, food composition, and uses in cuisine-- as it now exists and for our future needs. At the same time, steps for honoring intellectual property rights and using prior and informed consent for documenting this valuable knowledge should be implemented.
Thank you, Edward, for bringing this discussion forward in the FSN Forum.
Prof. Harriet Kuhnlein
Comments are submitted according to topics in the Elements Paper from CFS Policy Convergence Process. I am especially concerned that Indigenous Peoples’ food systems require unique considerations and need to be addressed in the Voluntary Guidelines. Therefore, there needs to be 4 classification groups: Traditional food systems; mixed food systems, modern food systems, and Indigenous food systems. Indigenous food systems are characteristically based in biocentric approaches that must be considered in the guidelines that are currently written as anthropocentric considerations. This is important in our current food production status within climate change and the climate crisis; it is important to consider Indigenous approaches to food systems that foster sustainability, resilience and adaptability that depend on the health of the natural resource base of the planet.
1. Food Supply Chains
a. Production systems.
It is important to consider food generating activities from the natural resource base that are not “mass produced by agricultural technologies” such as local small-scale indigenous technologies. Unique indicators and metrics are needed, such as “biodiversity variety and micronutrient richness” per surface area. Energy neutrality in food generation is another indicator that needs to be developed.
b. Storage and distribution
Unique storage and local distribution systems need to be considered that are based on indigenous values of sharing and well-being. These should also take into account provisioning of natural medicines that are also foods, cultural and spiritual resources provided in the natural land base that also generates food.
c. Processing and packaging
Consider how processing and packaging can be reduced with greater local distribution and use of food.
d. Retail and markets
Include Indigenous Peoples in policies to shape retail and market use of local resources. Give credit and address and resolve fair intellectual property rights of unique resources (including seeds) known and protected by Indigenous Peoples.
Ensure that retail markets provide healthy foods to Indigenous areas.
2. Food Environments.
a. Availability and physical access (proximity)
Protect the rights of Indigenous Peoples to their traditional territories. Provide incentives for Indigenous Peoples to provision their local communities with healthy foods. Always address the Right of Indigenous Peoples to Free, Prior and Informed Consent in developing food markets.
b. Economic Access
Address trade policies in the local circumstances of Indigenous territories and farmers, and their values, before and during development of national policies.
c. Promotion, advertising and information
Provide education in the local languages of Indigenous farmers and communities about healthy food options that include their local products. Include Indigenous food knowledge in school curricula.
d. Food quality, safety
Provide education on food safety. Consider Indigenous technologies for keeping food safe.
3. Consumer Behaviour
a. Food and nutrition education
Include Indigenous Peoples in developing local education strategies, dietary guideline development, and social protection programs that improve nutrition. Address Indigenous values and preferences.
b. Be aware that Indigenous values may be independent of other “traditional” values within a region or country, and address these respectfully.
4. General Comment
Include the United Nations agencies that address Indigenous Peoples in all activities of the CFS, and especially in the development of these Voluntary Guidelines on Food Systems and Nutrition.