Considered as some of the most sustainable on the planet, indigenous peoples’ food systems are about the future of food. They can play a significant role in informing the transformation of food systems, making them more sustainable and respectful of nature.
This publication seeks to provide scientific insights into the global debate on sustainable food systems, and to highlight the unique and common characteristics of sustainability and climate resilience of 8 indigenous peoples’ food systems from different parts of the world.
It acknowledges the contributions that indigenous peoples can make to achieve the 2030 Sustainable Development Goals (SDGs), and advocates for these contributions and associated food systems to be taken into consideration in ongoing discussions about sustainable food systems.
Co-published together with Bioversity International, the publication is the third volume of books on indigenous peoples’ food systems released by FAO. It comes after the books (1) “Indigenous Peoples’ Food Systems: The many dimensions of culture, diversity and environment for nutrition and health” (2009), and, (2) “Indigenous Peoples’ food systems & well-being: interventions & policies for healthy communities” (2013) co-published with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University.