Bridging knowledge systems: Indigenous practices for sustainable foodways

Indigenous peoples’ food systems have existed for millennia: far longer than the industrialised food systems that dominate much of the world today. Often living in remote areas ranging from the Amazon rainforest, the deserts of central Africa, and far beyond, Indigenous peoples make up 6.2% of the global population, yet they are believed to be the custodians of up to one quarter of Earth’s land surface, home to a significant portion of global biodiversity. Strongly rooted in their native environments, studies of Indigenous peoples’ food systems (IPFS) highlight that the environmental impact of their food production is significantly lower than industrial systems due to shorter value chains, the use of integrated production systems such as agroforestry, greater diversity of species,circularity in natural resource use, and approaches that prioritize farming in harmony with their environments, with high importance given to socioeconomic benefits.

IPFS may seem like a model for creating food systems that address today’s climate crisis, improve nutrition, and increase social equality. However, can we supply sufficient food for a growing population with these production systems? Would Indigenous peoples want their knowledge to be ‘upscaled’ into global development plans? And, what co-creation processes would connect Indigenous peoples, researchers and policymakers to create food systems that benefit all?