Indigenous & Heritage Foods

Indigenous and heritage foods preserve biodiversity and cultural knowledge with growing interest in food-system resilience. The session covers traditional food-knowledge documentation projects, heritage grain revival (emmer, einkorn, spelt, teff, fonio), indigenous food sovereignty movements, biocultural conservation frameworks, the integration of traditional foods into modern food systems, and nutritional analysis of traditional staples. Discussion addresses fair-trade and indigenous-protected designation, the Slow Food movement and Ark of Taste projects, climate-resilient heritage crops, traditional fermentation knowledge preservation, and the policy frameworks supporting indigenous food systems globally.