Global Forum on Food Security and Nutrition (FSN Forum)

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Prof. Harriet Kuhnlein

Member since
Organization: McGill University
Country: Canada
Field(s) of expertise:
I am working on:
Indigenous Peoples' food and knowledge systems

Harriet V. Kuhnlein, BS, MS, PhD, LLD (hon), FASN, FIUNS

Harriet Kuhnlein is a nutritionist and Founding Director of the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) and Emerita Professor of Human Nutrition in the Faculty of Agricultural and Environmental Sciences, Macdonald Campus of McGill University, Montreal, Canada.  Dr. Kuhnlein received her Ph.D. from the University of California, Berkeley, and holds an honorary Doctor of Laws degree from The University of Western Ontario. She is a Fellow of the American Society of Nutrition, an Honorary Member of the Nutrition Society of Canada, and a Fellow the International Union of Nutritional Sciences (IUNS). Dr. Kuhnlein has been chair and co-chair of the IUNS Task Force on Indigenous and Traditional Food and Nutrition and was instrumental in the establishment of the United Nations Food and Agriculture Organization’s (FAO) Global-HUB on Indigenous Peoples’ Food and Knowledge Systems.  Her participatory research with Indigenous Peoples’ food and nutrition began with the Hopi in 1974 and continued from her locations among the Coast Salish of Western North America and the Haudenosaune in Quebec. She has worked with more than 40 Indigenous cultures in the US, Canada and other parts of the world. Dr. Kuhnlein led research and publication of more than 400 articles, book chapters/proceedings and abstracts. In partnership with FAO, she has contributed to international case studies published and on-line at the FAO Indigenous Peoples’ repository of knowledge. With recognition as a Fulbright Specialist and several national and international awards Dr. Kuhnlein’s work continues with Indigenous Peoples to document food resources and surrounding knowledge and how this essential biocultural diversity must be protected and sustainable to enhance health and well-being. 

This member contributed to:

    • This consultation is very welcome within the framework of Indigenous Peoples' rights and the need for sustainable continuation of the wealth of biocultural knowledge contained in Indigenous Peoples' food systems.  I have enjoyed reading the entries to this point in time and offer some considerations, some more thorough than others, for each of the questions posed. 

      1. Do you agree with the guiding principles indicated above?

      a) Yes, I agree with the guiding principles with these additional considerations:

      Please also include the International Covenant of Economic, Social and Cultural Rights, particularly Articles 13 and 15 that relate to cultural rights.

      b) I agree that the focus should be Indigenous Peoples exclusively (not “local communities”).  While all Indigenous communities are “local communities,” not all local communities meet the criteria of the UNPFII to identify as communities of Indigenous People. There is so much to be learned from communities of Indigenous Peoples, that that is no need to “dilute” the effort with including other communities.  It is understood that findings that are relevant to Indigenous Peoples will in due course be considered in the global context for all people. In my opinion, do not add a comma in the title of the consultation.

      2. Should the objectives include mainstreaming Indigenous Peoples’ food and knowledge systems, and lessons learned from them, for the benefit of all, or solely for the benefit of Indigenous Peoples as rights holders?

      As stated above, lessons learned from Indigenous Peoples food and knowledge systems will automatically be read by the global community and applied when possible.  Benefits for Indigenous Peoples as rights holders should be the primary focus for mainstreaming Indigenous Peoples’ food and knowledge systems. There is a vast diversity of Indigenous Peoples’ cultures and perspectives, and this diversity must be addressed with careful syntax.  It is also notable that Indigenous Peoples’ diversity also includes the definitions of poverty and marginalization.  Please consult the White/Whipala Paper on Indigenous Peoples’ Food Systems published by the FAO.  

      3. What are the challenges related to Free, Prior and Informed Consent and Access and Benefit Sharing when widely promoting and/or mainstreaming Indigenous Peoples food and knowledge systems?

      The most difficult challenges relate to the use of knowledge in the broadest sense for capital benefit of those outside the referenced culture of Indigenous Peoples.  This could include revealing locations of useful resources (plants, insects, etc.) or use of knowledge to process foods.  The general principles of the “patent” of food and knowledge information should benefit the knowledge holders in ways agreed by them, in this case the Indigenous Peoples.

      4. How can the report ensure the inclusion of marginalized groups, sustainability, and protection against commercialization risks for Indigenous Peoples' food and knowledge systems?

      Indigenous Peoples from referenced cultures with food and knowledge information to be used need to agree how access to the resources will be given and how benefits will be shared from the commercialization.

      5. How should oral knowledge and traditions be documented and referenced in the development of the report?

      Oral knowledge and traditions can be cited by name and date when the knowledge is spoken or shared.  This is in reference to published documents as well as transmitting such knowledge orally.

      6. What dimensions linked to Indigenous Peoples’ agency, e.g., in governance issues, could be addressed?

      Advice can be given how a community/culture of Indigenous Peoples can establish a traditional knowledge safety framework with reference to external access to this knowledge

      7. Are there important/relevant policy papers and instruments missing from the foundational documents list?

      As noted above, please include the International Covenant on Economic, Social and Cultural Rights.

      8. Could you please indicate relevant references that should be taken into account?

      There are several authors that include the notation of “Indigenous and Local” that may have relevant perspectives.  See for example Fernandez-Llamazares, et al. 2021, Scientists’ Warning to Humanity on Threats to Indigenous and Local Knowledge Systems.   J. Ethnobiology 41(2):144-169.

      9. What best practices, ethical standards, and strategies for addressing climate change should be highlighted in the report?

      As with all topics related to Indigenous Peoples food and knowledge systems, climate change issues addressed by practices of Indigenous Peoples should be noted in full consultation with the original holders of the practices, and this should be acknowledged in the documentation.

      10. Which best practices or strategies to promote cross-cultural understanding should be highlighted in the report?

      Practices to ensure mutual respect, honesty, safety, reciprocity, equity, impartiality, and confidentiality when it is a sensitive topic. Practicing the CARE principles for Indigenous data governance: Collective benefit, Authority to Control, Responsibility, and Ethics.

      11. Are the previous legal documents such as Prior and Informed Consent, enough in light of this evolution of thinking about Indigenous People’s knowledge, or do they need to be revised?

      I believe that these documents are sound, and that they can be addressed or modified as needed in each circumstance related to ensuring that a particular practice will contribute to a sustainable food system.

      See the attachments:

    • 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.

      See the attachments:

    •                 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.