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Local Food Systems for Sustainability

Local, traditional, and indigenous food systems were successful in supplying year-round requirements for food and within the environmental constraints. 

How were they able to do it? What were the practices and principles of local food systems that helped them thrive and maintain growing population in many parts of the world? 



These food systems have been embedded in the society. Many traditional societies evolved around such unique food systems. Such food systems have been maintaining agricultural biodiversity and are important source of knowledge and culture as documented by the Globally Important Agricultural Heritage Systems (GIAHS) of the United Nations Food and Agriculture Organisation. For example, rice-fish-duck system in China, traditional agriculture of Koraput, India, Noto’s Satoyama and Satoumi in Japan, Andean agriculture, Peru, Maasai Pastoralist Heritage Area in Tanzania, etc. These have been well documented around the world as source of inspiration for future agriculture. These are based on three pillars of sustainability: social (embedded in the culture), environmental (operate within the natural constraints, responsible use of natural resources) and economic (support local livelihood and employment).   

What can we learn from local food systems for global agriculture and food sustainability? 

Given the current challenges in global agriculture such as high use of energy and chemicals, associated water and air pollution, high greenhouse gas emissions, waste and growing health impacts, there is need to develop alternative thinking. This thinking should be around the hidden knowledge embedded in local food systems to develop innovative food sustainability model for the transformation of global agriculture and food systems. 

What are future food systems?

There is need to develop future food systems that should be, 
  1. Climate resilient: Adapted to changing climate.
  2. Socially responsible and equitable: Respect all members of society and ethical in operation and practice.
  3. Protect livelihood: Should be able to provide employment and source of economic opportunities. 
  4. Conserve natural resources and biodiversity: Must operate within its ecological boundaries and should protect and enhance biodiversity.  
  5. Less damaging to the environment and human health: Must have positive impacts on overall well-being of society. 
  6. Local in nature: Should be embedded in communities and respectful of local culture and diets.

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