Traditional and indigenous foods for food security and sovereignty

Abstract

The world faces a formidable challenge: to feed an increasingly hot and hungry plant. Despite some achievements in meeting global food demand, the prevalence of malnutrition remains high particularly in low and middle-income countries. It is predicted that food system shocks such as climate change and the COVID-19 pandemic will negatively impact agricultural production and exasperate the prevalence of malnutrition. Moreover, low biodiversity among food crops further threatens agroecological issue. The promotion of neglected and underutilized African, EurAsian, American, and Australian indigenous and traditional foods (AITFs) around the globe is one way that agriculture can diversify to better serve human nutritional and ecosystem service needs. A holistic enabling environment that utilizes a systems approach is needed for global food security and food sovereignty under worsening climate change conditions. Market-first, science-driven solutions that combine concepts from food security and food sovereignty discourse need to incorporate a community resiliency framework that rebuilds local economies, regenerates ecosystems, and mitigates climate impact. This model engages farmers and consumers directly in the formulation of the research agenda and actively involves them in the process of technological innovation and dissemination through hands-on demonstrations and storytelling that captures shared experiences, strengthening local community resilience and improving nutrition outcomes. This paper will use the dual concept of food security and sovereignty as a framework for the promotion of consumption and production for various markets (e.g., local, national, international) of indigenous and traditional foods in EurAsia, Africa, the Americas, and Australia through four pillars: availability, affordability accessibility, and acceptability.