Two new cookbooks integrate traditional African culinary knowledge of cooking with insects into contemporary recipes.
Traditional food systems and indigenous people's knowledge about nature must be part of the Post-2020 Global Biodiversity Framework.
Banning the consumption of wild foods can have positive impacts on nature conservation and on the decrease of zoonotic diseases. But what about communities depending on these resources to survive?
This video presentation uses stories from the field to demonstrate how indigenous communities value and use wild foods and highlight the key challenges they are facing.
Read this summary of an introductory discussion on wild foods, biodiversity and livelihood arranged by one of the SIANI Expert Groups.
Let the world know about your connection with indigenous food, biodiversity and livelihoods!
Our new Expert Group consolidates the knowledge about wild foods in Asia and links it with relevant policy arenas on food security, poverty reduction and sustainable forest management.
Biodiversity loss narrows down the possibilities we have to discover innovative solutions to a sustainable food system. It reduces our chances to succeed.
Promoting traditional food cultures like the Sámi one is not about putting them into some outdoor museum or treating them like mere folklore. It is about learning from creativity, which grew from the need of self-sufficiency and subsistence in a harsh climate, it is about making the best use of the richness of knowledge and ideas for new-old trends, like nose-to-tail cooking or foraging.