Why global food systems should resemble those of the Indigenous Peoples

Many Indigenous territories are located in some of the world’s most environmentally diverse regions. Although Indigenous lands account for less than 22 percent of the world’s terrestrial area, studies indicate they are home to over 80 percent of all biodiversity. And while the rest of the world wrestles with the impacts of rapid biodiversity loss, biodiversity in Indigenous territories is declining at a significantly lower rate. Indigenous communities have long led the way in nurturing diversity in their traditional territories. In India, a network of community seed banks protects and maintains access to more than 4,000 Indigenous rice varieties. In southeast Kenya, the Rabai Cultural Landscape (RCL) is home to a number of unique varieties of vegetables and landraces of staple crops. There is much to learn from the world’s Indigenous communities, especially when it comes to resilience in food systems. By fostering an environment of collaboration, there is opportunity to make progress toward mitigating the climate crisis, stemming biodiversity loss, and developing a sustainable, resilient world.