الشعوب الأصلية

This publication provides an overview on the common and unique sustainability elements of Indigenous Peoples' food systems, in terms of natural resource management, access to the market, diet diversity, indigenous peoples’ governance systems, and links to traditional knowledge and indigenous languages. While enhancing the learning on Indigenous Peoples' food systems, it raises awareness on the need to enhance the protection of Indigenous Peoples' food systems as a source of livelihood for the 478 million of indigenous peoples in the world, while contributing to the Zero Hunger Goal.

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Contact

For media and communication related activities contact:

Mariana Estrada

[email protected]

Sara Sheibani

[email protected] 

Indigenous Peoples' food systems analysed:

This publication is the third book following the previously released Indigenous peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health (2009) and Indigenous Peoples’ food systems and well-being: Interventions and policies for healthy communities (2013).  These first two volumes highlighted the nutritional aspects of Indigenous Peoples’ food systems. The third volume explores territorial management issues, sustainability, climate change and adaptability.  It analyses the driving factors that make Indigenous Peoples’ food systems one of the most sustainable, self-sufficient and resilient on the planet, and the external pressures that are eroding them.

Hunting, gathering and food sharing in Africa’s rainforests: The forest-based food system of the Baka indigenous people in South-eastern Cameroon.

Voices from Arctic nomads: an ancestral system facing global warming: Reindeer herding food system of the Inari Sámi people in Nellim, Finland.

Treasures from shifting cultivation in the Himalayan’s evergreen forest: Jhum, fishing and gathering food system of the Khasi people in Meghalaya, India.

From the ocean to the mountains: storytelling in the Pacific Islands: Fishing and agroforestry food system of the MelanesiansSI people in Solomon Islands.

Surviving in the desert: the resilience of the nomadic herders: Pastoralist food system of the Kel Tamasheq people in Aratène, Mali.

Ancestral nomadism and farming in the mountains: Agro-pastoralism and gathering food system of the Bhotia and Anwal peoples in Uttarakhand, India.

Following the flooding cycles in the Amazon rainforest: Fishing, chagra and forest food system of the Tikuna, Cocama and Yagua peoples in Puerto Nariño, Colombia.

The maize people in the Mesoamerican dry corridor: Milpa food system of the Maya Ch’orti’ people in Chiquimula, Guatemala

Indigenous Peoples’ food systems: Insights on sustainability and resilience from the front line of climate change.