Putting indigenous foods and food systems at the heart of sustainable food and nutrition security in Uganda
The plight of indigenous peoples has drawn increased attention in recent years as they strive to retain their cultures and protect their ecosystems, lands and food traditions in the face of globalisation.
Indigenous food systems are typically biodiversity-rich, climate resilient and environmentally sustainable, and produce nutritious indigenous foods. Yet indigenous peoples are disproportionately affected by hunger and malnutrition, and the shift towards westernised diets high in energy-dense nutrient-poor food has led to rising obesity, diabetes and other non-communicable diseases.
Promoting indigenous plant and animal foods is a means to enhance nutrition and resilience to climate change. This report, from the Sustainable Diets for All advocacy programme, documents the status and importance of indigenous foods and food systems in Uganda in order to inform policies, programmes and action at the local and national level.
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Available at https://www.iied.org/16663iied