September 30, 2021, Rome – A recently launched FAO publication on Indigenous Peoples’ Food Systems has won the 2021 award for Best Global Sustainability Report. The annual award was created by the Hallbars Sustainability Research Organization to promote the creation and dissemination of sustainability reporting.
The publication Indigenous Peoples’ Food Systems: Insights on Sustainability and Resilience from the Climate Change Frontline is the result of a collaboration between FAO and the Alliance of Bioversity International and the International Center for Tropical Agriculture ( CIAT) with several universities, research centers and local organizations of indigenous peoples. The publication profiles eight food systems of indigenous peoples in the Amazon, Sahel, Himalayas, Pacific Islands and the Arctic, documenting their capacity to produce food in a sustainable and resilient manner while preserving biodiversity in ecosystems. Despite the high degree of food self-sufficiency, essential for their food security, the publication warns of the growing threats and increasing external pressures facing these unique food systems.
âThe Hallbars Award jury recognizes the great value of the content of this publication for sustainable development. We admire and respect the indigenous peoples and the authors of this publication who shared in-depth knowledge of food and natural resources, as well as their unique experiences, âsaid Edouard Cointreau, President of Hallbars, during a ceremony. virtual awards show today.
âThis publication has been recognized as the most important book of the year and will become a classic. If you are ready to read a book this year, be sure to read this one, it could change the way you view food and life, âadded Pelle Agorelius, Hallbars Jury Member.
âThis publication describes many lessons that humanity can learn from indigenous peoples to make food systems more sustainable, such as the holistic approach to food, the importance of seasonality as consumers and producers, the circularity of food systems to reduce food waste and respect for food and the environment, âsaid Khalid Bomba, FAO Director of Innovation. He went on to say, âThe traditional knowledge of indigenous peoples, when combined with technology and new techniques, can provide innovative solutions to problems affecting humanity such as food insecurity and climate change. “
For centuries, the food systems of âindigenous peoplesâ have provided food, shelter, culture and sustain our social fabric and cosmogonies around the world. These systems have nourished our communities for thousands of years. We tell the world that we are living proof that you can have sustainable and resilient food systems. We are telling the world that the food systems of our indigenous peoples are game-changing and may offer prospects for transforming global food systems that are rapidly depleting our planet’s resources, âsaid Bah Phrang Roy, a Khasi elder and indigenous leader.
Representing the scientific editorial board of the publication, Barbara Burlingame, professor at Massey University stressed that âthis publication and this award are important because they recognize the central role of indigenous peoples’ food systems in the preservation of biodiversity and indigenous peoples as the best stewards of Mother Earth. â.
âThis award is recognition to indigenous peoples around the world, who daily preserve their food systems and ancestral knowledge, fight climate change, protect biodiversity and face pressures from external actors on their lands. We would like to dedicate the Prize to indigenous women, youth, elderly and men who protect the land and natural resources with their lives around the world, âsaid Yon Fernandez de Larrinoa, Head of the Indigenous Peoples Unit of FAO.
The publication is currently on display with 600 books from 55 countries at the Maison Alfred Nobel in Karlskoga, Sweden, as part of the Sustainable Gastronomy exhibition. The exhibition, organized by the Gourmand Awards and the Hallbars Sustainability Research Institute, opened on June 18 on the occasion of Sustainable Gastronomy Day and will end on October 21, 2021 with the celebration of Alfred’s birthday. Nobel.