Journal articles: 'Local knowledge food'

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Ahmed, Selena, and Anna Herforth. "Future food: Use local knowledge." Nature 499, no. 7459 (July 2013): 409. http://dx.doi.org/10.1038/499409c.

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Sompong, Narong, and Nattaphon Rampai. "Knowledge Management of Thai Local Food on the Route of Northern Tourism in Thailand." International Journal of Information and Education Technology 5, no. 9 (2015): 664–67. http://dx.doi.org/10.7763/ijiet.2015.v5.588.

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BUTLER, LORNA MICHAEL. "Challenging Nature: Local Knowledge, Agroscience, and Food Security in Tanga Region, Tanzania:Challenging Nature: Local Knowledge, Agroscience, and Food Security in Tanga Region, Tanzania." American Anthropologist 109, no. 2 (June 2007): 410–11. http://dx.doi.org/10.1525/aa.2007.109.2.410.

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Kim, Eun-Shil. "The Postcolonial Politics of Food: Creating ‘Locality’ through Local Knowledge." Asian Journal of Women's Studies 19, no. 4 (January 2013): 7–38. http://dx.doi.org/10.1080/12259276.2013.11666164.

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Hossfeld, Leslie, E. Brooke Kelly, Erin O’Donnell, and Julia Waity. "Food Sovereignty, Food Access, and the Local Food Movement in Southeastern North Carolina." Humanity & Society 41, no. 4 (October 19, 2017): 446–60. http://dx.doi.org/10.1177/0160597617733619.

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Food sovereignty is about the right to healthy food and the right to have control over one’s food. This article examines opportunities and challenges in the efforts of Feast Down East (FDE), a local food systems movement in Southeastern North Carolina, to develop a food sovereignty program linking limited resource consumers and growers in an effort to provide access to healthy, affordable, and culturally appropriate foods in a low-income community. Several FDE initiatives attempt to address common problems in limited resource communities, such as food insecurity, food access, and knowledge about healthy food preparation. “Fresh markets,” which are run by low-income consumers and sell affordable produce, link limited resource farmers to urban, low-income public housing neighborhoods. Nutrition and cooking classes are offered at the market sites, and recipes are distributed at the point of sale. FDE’s Food Sovereignty Program also partners with other organizations, such as Food Corps to raise awareness about healthy eating in schools, and two local nonprofits to provide fresh produce boxes to low-income residents. Surveys of 16 program participants conducted by extension leaders indicate increases in food security, healthy eating habits, and physical activity among participants. Semistructured interviews with four community resident leaders illuminate some of the barriers of neighborhood effects and other challenges in cultivating food sovereignty, such as living conditions, politics of place, and broader inequalities. Additional initiatives that address food sovereignty in limited resource communities are needed as a means of expanding access and gaining additional knowledge about challenges in doing so.

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Oladoyinbo, Catherine Adebukola, Oluwafunke Opeyemi Akinbule, and Israel Ayodeji Awosika. "Knowledge of food borne infection and food safety practices among local food handlers in Ijebu-Ode Local Government Area of Ogun State." Journal of Public Health and Epidemiology 7, no. 9 (September 30, 2015): 268–73. http://dx.doi.org/10.5897/jphe2015.0758.

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Laalobang, Sanherip, I. W. Mudita, and Yosep Seran Mau. "Local Ecological Knowledge on Food Materials of Land Plant Origin in Kabola Ethnic Communities in Alor District, East Nusa Tengara Province." Jurnal Ilmu Lingkungan 19, no. 1 (April 28, 2021): 43–52. http://dx.doi.org/10.14710/jil.19.1.43-52.

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Local Ecological Knowledge (LEK) regarding local food plants is knowledge that is owned by local communities and is passed down from generation to generation. LED is obtained through a long process of adaptation and is used by local communities to address environmental problems. The Kabola ethnic group also has LEK regarding food plants used to solve food problems on dry land, but the LEK owned by the Kabola ethnic community is in danger of being lost. The method used is a mixed method (Mixed Methodology), which combines qualitative methods and quantitative methods, data collection begins with an exploration using a qualitative case study method by means of in-depth interviews followed by a quantitative survey method of the plant species mentioned during the interview. The results showed that the Kabola ethnic group still collects wild food plants from forests, former gardens and riverbanks, even though they have cultivated various types of food crops; The Kabola ethnic group community collects food plants during the rainy season and dry season, but most food gathering activities are carried out at the end of the rainy season and during the dry season; The people of the Kabola ethnic group collect food by using simple tools while leaving certain parts of the plant from which the food is collected; The people of the Kabola ethnic group still pass on local knowledge about foodstuffs to the younger generation through stories, personal experiences and providing examples or direct practices about plants that can be used to meet food needs; The Kabola ethnic group cultivates local food plants, but these cultivation efforts are only carried out individually and have not received support from the local government.

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Baltaci, Aysegul, and Marcia Miller-Rodeberg. "Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 158. http://dx.doi.org/10.1093/cdn/nzaa043_009.

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Abstract Objectives The purpose of this research is two-fold: first, we have surveyed food pantry participants to assess their knowledge and selection of probiotic-containing foods; and second, we have evaluated and compared the availability and viability of probiotic cultures in the cheese and yogurts available at a local food pantry, in a retail market, and in fresh, homemade food products. Methods This study examined the availability, awareness, and usage of probiotic-containing food by food pantry participants. The study consisted of two parts. The first part examined the awareness and usage of probiotic foods by the food pantry participants that were evaluated by a validated survey. The survey was conducted with participants from four different food pantries in Wisconsin in September-October 2017. Survey data were analyzed by using the Statistical Program for Social Sciences (SPSS, version 24.0, 2016, SPSS Inc., Chicago, IL). Descriptive statistics, t-tests, and Pearson Chi-Squared analyses were used to examine the awareness and usage of probiotics by the participants. The second part analyzed the viability of probiotic bacteria in various kinds of yogurt and cheese available in a local food pantry as well as store-bought, high-quality cheese and yogurt, and homemade yogurt in the laboratory. Lactobacillus app. in the cheese and yogurt samples were isolated by MRS agar. The special formula was used to calculate the number of Lactobacillus app. in the samples. Results The results show 82.9% of survey participants (n = 205) reported that they heard the word probiotics, but only 44% of those are knowledgeable on probiotics. Importantly, knowledge of probiotics correlates to increased consumption of yogurt but not pickles and cheese. Lactobacillus viability did not vary significantly between expensive and cheap yogurt brands but was absent in processed yogurt and cheese. Conclusions Probiotics could be found in the food pantries but only in a limited quantity and frequency. Thus, nutrition education and interventions are needed to educate the food pantry directors on the importance of probiotic foods, especially dairy products. Also, there is a need to educate food pantry participants about probiotics. Funding Sources Student Research Grant; Research Services, University of Wisconsin-Stout.

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Ainy, Asmaripa, Misnaniarti, Fatmalina Febry, and Dian Safriantini. "Potential Barriers in Implementing Local-Food-Based Complementary Feeding Practice." Jurnal Ilmu Kesehatan Masyarakat 12, no. 2 (June 28, 2021): 117–27. http://dx.doi.org/10.26553/jikm.2021.12.2.117-127.

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Local-food-based complementary feeding (LFBCF) practice may be an important approach in the growth and development of children aged 6 to 24 months. This study aimed to describe potential barriers in implementing local food-based complementary feeding practices among mothers in Banyuasin regency, Indonesia. A qualitative study was conducted by using 24 semi-structured interviews and a focus group discussion. Participants were 24 mothers with children aged 6 to 24 months in Banyuasin Regency, Indonesia that recruited purposively. Data were analyzed using thematic analysis. The majority of the mothers were 20-30 years old. All participants have implemented LFBCF practice because local food ingredients are easy to find locally at an affordable price. Community cadres assisted village midwives in integrated health post service such as disseminating information concerning local food recipes and facilitating information exchange among mothers regarding complementary feeding practice. Three main emerged themes identified from this study were: mother's knowledge about local food recipes, mother's knowledge about healthy complementary food preparation, child-eating behavior. Improving the nutritional status of children starts with the family by motivating mothers to provide complementary foods, which also requires the support of local cadres.

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Gordon, Kelly, Adrianne Lickers Xavier, and Hannah Tait Neufeld. "Healthy Roots: Building capacity through shared stories rooted in Haudenosaunee knowledge to promote Indigenous foodways and well-being." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 5, no. 2 (May 21, 2018): 180–95. http://dx.doi.org/10.15353/cfs-rcea.v5i2.210.

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Urban and reserve-based First Nation families in southern Ontario frequently experience food insecurity as well as more limited access to traditional, more nutrient dense foods from the local environment. Healthy Roots was initiated in the community of Six Nations to promote traditional food consumption. A small number of participants eating only locally available foods reported better-controlled blood glucose, positive weight change and increased traditional food knowledge. New relationships and partnerships were also developed. Our Sustenance, a community organization that was responsible for the local farmers market, community gardens, good food box program, and other community programs, joined the Healthy Roots Committee to continue advancing the knowledge and activation of the community-based initiatives such as the development of a Haudenosaunee Food Guide. Healthy Roots may serve as a model and inspiration to other Indigenous communities looking to reconnect to their local environments and Indigenous lifeways to promote Indigenous foodways and well-being.

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Kunii, Nobuaki, Maya Fujimura, Yukako Komasa, Akiko Kitamura, Hitoshi Sato, Toshihiro Takatsuji, Masamine Jimba, and Shinzo Kimura. "The Knowledge and Awareness for Radiocesium Food Monitoring after the Fukushima Daiichi Nuclear Accident in Nihonmatsu City, Fukushima Prefecture." International Journal of Environmental Research and Public Health 15, no. 10 (October 18, 2018): 2289. http://dx.doi.org/10.3390/ijerph15102289.

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On 11 March 2011, Japan experienced a massive earthquake and tsunami that triggered the Fukushima Daiichi Nuclear Power Plant (FDNPP) accident, resulting in the release of large amounts of cesium-134 and -137 into the atmosphere. In addition to the food radioactivity control in the markets throughout the country, radiocesium concentrations in locally grown foods were voluntarily inspected and the results were shown to the residents by the local government to raise their awareness of the internal radiation contamination risk from low knowledge in Nihonmatsu City, Fukushima Prefecture. In this longitudinal study, local food products for in-home consumption were evaluated by seven different food radioactivity measuring devices in Nihonmatsu City from 2011–2017. Radiocesium was detected in local foods in Nihonmatsu City even six years after the FDNPP accident. The highest number of products tested was in 2012, with the number steadily decreasing thereafter. Most foods had contamination levels that were within the provisional regulation limits. As edible wild plants and mushrooms continue to possess high radiocesium concentrations, new trends in radioactivity in foods like seeds were discovered. This study highlights that the increased risk of radiation exposure could possibly be due to declining radiation awareness among citizens and food distributors. We recommend the continuation of food monitoring procedures at various points in the food processing line under the responsibility of the government to raise awareness for the reduction of future risks of internal exposure.

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Bastian, Amber, and John Coveney. "Local evidenced-based policy options to improve food security in South Australia: the use of local knowledge in policy development." Public Health Nutrition 15, no. 8 (December 14, 2011): 1497–502. http://dx.doi.org/10.1017/s1368980011003260.

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AbstractObjectiveTo examine realist policy options for the South Australian government to improve food security.DesignSemi-structured interviews with twenty-four key South Australian food security stakeholders.SettingFood security is a global issue that affects both developing and developed countries. Governments are well placed to improve food security but the solutions are not always evident.SubjectsPolicy makers, leaders of non-government organisations, private enterprise and front-line food security workers in South Australia.ResultsThe research produced forty-four potential policy options for the South Australian government to improve food security.ConclusionsStakeholders offered detailed policy solutions for the local context. This illustrates how gathering local evidence expands understanding on an issue. The process used to generate these policy options is applicable to other public health problems and other contexts.

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Khanna, Sunil K. "Global Perspectives on Climate Change, Gender, Ethnicity, Food taboos, and Local Knowledge." Ecology of Food and Nutrition 56, no. 5 (September 3, 2017): 349–50. http://dx.doi.org/10.1080/03670244.2017.1387401.

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Goldman, Mara J. "Challenging Nature: Local Knowledge, Agroscience, and Food Security in Tanga Region, Tanzania." Annals of the Association of American Geographers 98, no. 3 (July 2008): 747–50. http://dx.doi.org/10.1080/00045600802118756.

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Stein, Karyn, Miranda Mirosa, and Lynette Carter. "Māori women leading local sustainable food systems." AlterNative: An International Journal of Indigenous Peoples 14, no. 2 (January 24, 2018): 147–55. http://dx.doi.org/10.1177/1177180117753168.

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The article explores how Māori women in Aotearoa (New Zealand) are defining their own food system and the values of the women at the heart of their community food initiatives. Using a blend of participatory and kaupapa Māori (Māori principles) research methodologies, the study took place over the course of 3 years, involving four women or case studies who manage community food initiatives, with three located in the North Island and one in the South Island of New Zealand. The article discusses the benefits of community gardens and farms, noting how they are counteracting food poverty through promoting access to local food while bringing more attention to the essential role that Indigenous women play in addressing food security issues. The case studies exemplify how Māori women are leading the way within their own whānau (families) and communities, promoting local solutions to global food issues, solutions based on their own knowledge and Māori cultural values.

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Tippakoon, Phakpoom. "Local vs non-local sources of knowledge for the low-tech firms’ product innovation: evidence from the food-processing industry in Thailand." Journal of Asia Business Studies 14, no. 5 (April 13, 2020): 651–70. http://dx.doi.org/10.1108/jabs-02-2018-0063.

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Purpose This study aims to examine the effect on firms’ new product development (NPD) and significant product modification of knowledge interaction with local and non-local knowledge actors. Design/methodology/approach This study draws insights from the literature on external knowledge sources. The negative binomial regression is used to analyse the data of 245 sample food-processing establishments in Thailand. Findings Local knowledge actors play only limited roles in enhancing food-processing establishments’ product innovations. Only knowledge interaction with local universities and public research organisations helps enhance establishments’ ability to modify their products. For the NPD, significant sources of knowledge are non-local industrial actors. Originality/value This study adds new empirical evidence on knowledge sources for innovation of low-tech firms in less developed countries. It contributes new findings to an on-going debate on the importance of local vs non-local knowledge sources on firms’ innovativeness. It also contributes some implications for the Thai Government’s cluster-based innovation strategy.

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Dewi, Yohana Sutiknyawati Kusuma, Oke Anandika Lestari, and Widadi Padmarsari Soetignya. "Introduksi Pangan Lokal pada Produk Olahan Ikan sebagai Upaya Peningkatan Daya Saing." Jurnal Pengabdian Pada Masyarakat 4, no. 4 (December 16, 2019): 483–90. http://dx.doi.org/10.30653/002.201944.232.

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LOCAL FOOD INTRODUCTIONS INTO FISH PROCESSED PRODUCT AS A WAY TO ENHANCE COMPETITIVE VALUE. Bilayuk Village is one of 18.25% underdeveloped village with IDM (Village Development Index) score below 0.491. Based on Forum Group Discussion results with village officials, one of the main reasons is the village’s human resources lack of knowledge. The lack of human resources knowledge leads to unutilised village’s local food. The abundant and unutilised local foods are tubers and san-sankng leaves. The tuber has potential as filling agent to reduce the amount of fish use in fish processed product, and san-sankq leaves can be used as flavour enhancer substitute (MSG). Therefore, in this community service activity, we provide training and assistance to fish cultivators in Bilayuk village to process the harvest into hekeng which enriched with tubers filling and used san-sankq leaves for seasoning. The purpose of the activity is to increase local competitive value of Bilayuk village with increasing knowledge in fish processing by processed it into hekeng made from local food. The results showed that there is increasing knowledge since audience never made hekeng and processing food without flavour enhancer before, 77% target audience understand how to make hekeng, 22% target audience really like the result, and the rest of the audience just like the result. All audience are practising how to make hekeng for their family consumption. The audience are expected to have interest to make hekeng to increase their family income.

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Nguyen Thi, Thu Giang, Khai Le Tri, Trung Hoang Chi, Toan Luu Quoc, and Tri Hoang Minh. "Food-safety knowledge, attitudes and practices of street-vended food sellers in the city of Kontum, 2018." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, no. 3 (September 16, 2019): 90–97. http://dx.doi.org/10.47866/2615-9252/vjfc.74.

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This study aimed to assess the knowledge, attitudes and practices on food-safety of street-vended food sellers in the city of Kon Tum (2018) in order to provide scientific evidence as a basis for deverloping plan to ensure food safety of street food and to protect consumers’ health. Subjects of the study were 160 sellers in 160 street-food vendors. The cross-sectional study was conducted from November 2017 to June 2018. Information was collected through direct interviews and observations. The results showed that: The rate of street-vended food sellers who have (1) good knowledge on food-safety was of 64.4 %, (2) positive attitude was of 45.6 %, and (3) right practices was of 33.1 %. The factors affecting food-safety knowledge were the supervision and inspection of local authorities, and the reaction of sellers (P < 0.05). The factors related to food-safety attitudes were food-safety inspection activities, and food-safety knowledge of the sellers (P < 0.05). The factors affecting food-safety practices were the supervision and inspection of local authorities, and food-safety knowledge of the sellers (P < 0.05).

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Messerschmidt, D. A., and A. L. Hammett. "Local Knowledge of Alternative Forest Resources." Journal of Sustainable Forestry 7, no. 1-2 (October 16, 1997): 21–55. http://dx.doi.org/10.1300/j091v07n01_02.

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Awoyemi, A. O., M. N. Ajiboy, G. B. Adesiji, and A. O. Kayode. "Food safety knowledge among farming households in Irepodun local government area, Kwara State, Nigeria." Agricultural Science and Technology 11, no. 2 (June 2019): 184–88. http://dx.doi.org/10.15547/ast.2019.02.030.

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Abstract. The study assessed the food safety knowledge and practices among farming households in Irepodun Local Government Area (LGA) of Kwara State, Nigeria. Irepodun LGA was purposively selected due to the large population of farmers in the area. Two-stage sampling technique was used to randomly select one hundred and four (104) respondents from five villages, namely: Elerinjare, Batanyin, Igbo-owu, Omode and Idofian. Primary data were used for the study and the data were collected by means of an interview schedule. Descriptive statistical tools such as precision counts, frequencies and percentages were used in analyzing the data while Pearson Product Moment Correlation (PPMC) analysis was used to test the hypothesis. The findings revealed that the mean income was 156375.50 NGN (441.74 USD) per annum, majority of the farming households have low knowledge towards food safety practices. Constraints to food safety practices include: lack of knowledge, inadequate training and awareness and inadequate finance. PPMC analysis showed that income and educational level was significantly related to the food safety practices among farmers across the selected farming households P≤0.05. Based on the findings, training and effective monitoring by relevant stakeholders, adequate provision of modern technology, sensitization and enlightenment campaigns will further boost farming household’s knowledge and attitudinal changes towards food safety and ultimately safe food for the people.

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Duram, Leslie, and Lydia Oberholtzer. "A geographic approach to place and natural resource use in local food systems." Renewable Agriculture and Food Systems 25, no. 2 (March 30, 2010): 99–108. http://dx.doi.org/10.1017/s1742170510000104.

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AbstractThis article illuminates the geographic concept of ‘place’ in local foods. Because the social aspects of local food have been more fully addressed in previous literature, this review focuses instead on the ecological aspects of farming and food. First, the literature on natural resource use in agriculture provides contextual understanding of water use, biodiversity, soils and agro-ecological methods. The complex relationship between climate change and agriculture is described and models assessing the impacts of climate change on agriculture are detailed. The geography of local food is specifically addressed by describing methods for assessing natural resource use in local food, including food miles, consumer transportation, scale and community, agricultural methods and diet. Finally, future research paths are suggested to provide a comprehensive evaluation of the environmental impact of local food. Such research would encompass the geography of local food through development of broader, more inclusive strategy, including the concept of the ‘ecological appetite’ of crops and foods, the union of both social and ecological aspects of resource use, the linkages between rural and urban producers and consumers and the inclusion of farmers’ ecological knowledge. Overall, the geography of local food seeks to assess the where of food production and consumption, while incorporating key issues of how (agro-ecological methods benefiting the community) and what (locally appropriate crops).

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Das, Sachin, and Regina Laub. "Understanding Links Between Gendered Local Knowledge of Agrobiodiversity and Food Security in Tanzania." Mountain Research and Development 25, no. 3 (August 2005): 218–22. http://dx.doi.org/10.1659/0276-4741(2005)025[0218:ulbglk]2.0.co;2.

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Tanuwidjaja, Gunawan, Albert Edwin Wiyono, Ardhian Wibowo, Gregorius Gerry, Lia Margareta Shinata, and Ridwan Raynaldo. "Redesigning the Traditional Food Kiosk Based on Local Knowledge, Case Study: Siwalankerto District." Procedia - Social and Behavioral Sciences 227 (July 2016): 560–67. http://dx.doi.org/10.1016/j.sbspro.2016.06.115.

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Irisha Jim Ilham, Jasmin, and Norizan Esa. "Contribution of local knowledge towards urban agroforestry as a sustainable approach on climate change adaptation." SHS Web of Conferences 45 (2018): 03001. http://dx.doi.org/10.1051/shsconf/20184503001.

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A crucial role in climate change adaptation is the one that should be played by cities. These are major contributors to climate change as well as most vulnerable to the effects of climate change. As urban population in cities increases, so does the greenhouse gas emissions. Urbanisation and the growth of cities continues at great speed, and today the global urban population has increased nine fold since 100 years ago. Though presented with current challenges and threats such as environmental degradation, urban poverty and food security, urban density could create a better quality of life and a lower carbon footprint by innovative approach and more efficient infrastructure planning. Creative solutions are implemented as part of the sustainability component of an integrated, climate resilient city, which comprises of fundamental aspects such as food, water, energy and transport. Application of local knowledge on agroforestry can be utilized in an urban setting, and has positive impacts on a microclimate scale, such as reduces impact of higher rainfall, reduction of greenhouse gas emissions and reduces vulnerability on the urban poor. Urban agroforestry largely contributes to sustainable urban food production opportunities, and encompasses four main fields of practice, including agroecology, urban forestry, urban agriculture and permaculture. This paper examines the local knowledge of agroforestry and how the local knowledge can be transferred into practice in an urban setting, thus providing a sustainable approach towards climate change adaptation in cities.

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Aluh, Francis Owoicho, and Deborah Oyine Aluh. "Knowledge, attitudes and practices of food hygiene among mobile food vendors in a Nigerian rural settlement." International Journal Of Community Medicine And Public Health 4, no. 11 (October 25, 2017): 4025. http://dx.doi.org/10.18203/2394-6040.ijcmph20174812.

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Background: An estimated 2.5 billion people patronize mobile food vendors worldwide. Most vendors however have little or no formal education, which makes them unable to appreciate the most critical food handling practices. Consumers have thus borne the consequences when food is unsafe. This study aims to determine the Knowledge, Attitudes and Practice of Food hygiene amongst mobile food vendors in a rural settlementMethods:It was a cross-sectional descriptive survey among the study population which comprised of mobile food vendors in Orlu Local Government Area in Imo state, Nigeria. Semi-Structured questionnaires written in English were administered to mobile food vendors who could read. For low literates, the interview was conducted in their local dialect by a trained research assistantResults: Respondents were mainly females (94.1%, n = 192) and between the age of 31 and 40 years (40.2%, n = 82). More than half of the respondents had secondary school education (59.8%,n = 122).The mean percentage knowledge was 78%. Less than half (43.5%, n = 89) of the respondents had an appropriate attitude towards Food hygiene. There was a strong evidence of association (χ2 = 15.582; p = 0.0001) between Knowledge of food hygiene and attitudes towards food hygiene.Conclusions: Knowledge levels of food safety practices amongst street food vendors in this rural setting was high however, this high knowledge was generally not translated into practice.

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T.A., Leslie, Bitrus H.S., Abaribe C.E., Okwuikpo M.I., and Maitanmi J.O. "Patterns of Food Safety and Hygiene Practices Among Food Vendors in Government Primary School, Ikenne Local Government, Ogun State." African Journal of Health, Nursing and Midwifery 4, no. 4 (July 8, 2021): 1–13. http://dx.doi.org/10.52589/ajhnm-bh8qfwdv.

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Food borne illness has continued to be a serious public health problem in developing countries especially among school children (who are known as the high-risk group for intestinal parasitic infections), and this can be prevented by good hygiene practices among vendors in the schools. School children are exposed to hazards of purchasing and consuming food from food vendors who may harbour dangerous pathogens or have the potential of spreading infection to a large number of other students, owing to their food safety and hygiene practices. Thus, the aim of this study was to determine the pattern of food safety and hygiene practices among food vendors in public primary schools in Ikenne Local Government Area, Ogun State, Nigeria. The study adopted a descriptive survey design and the target population comprised 48 food vendors. The analysis revealed that 8.3% of the respondents had low knowledge of food safety and hygiene, 18.8% had moderate knowledge and 72.9% of them had high knowledge of food safety and hygiene. One-third of the respondents (33.3%) moderately practice food safety and hygiene and 66.7% highly practice food safety and hygiene. Factors that affected food safety and hygiene practices were access to protective equipment (100%), access to potable water (100%) and indoor food preparation environment (50%). There was a significant difference in the pattern of practice of food safety and hygiene among food vendors based on the level of knowledge of food safety and hygiene practice (p=0.000; t=45.208) and the level of education of the food vendors (p=0.00; t= 52.208). The study concluded that knowledge of food safety and hygiene practices among food vendors in public primary schools in Ikenne Local Government Area, Ogun State, Nigeria was high, though there was moderate practice. The study recommended that food vendors should be exposed to more training, regular monitoring, as well as providing basic facilities for food preparation in order to prevent the outbreak of food borne diseases among children.

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Elliott, Bethany, Deepthi Jayatilaka, Contessa Brown, Leslie Varley, and Kitty K. Corbett. "“We Are Not Being Heard”: Aboriginal Perspectives on Traditional Foods Access and Food Security." Journal of Environmental and Public Health 2012 (2012): 1–9. http://dx.doi.org/10.1155/2012/130945.

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Aboriginal peoples are among the most food insecure groups in Canada, yet their perspectives and knowledge are often sidelined in mainstream food security debates. In order to create food security for all, Aboriginal perspectives must be included in food security research and discourse. This project demonstrates a process in which Aboriginal and non-Aboriginal partners engaged in a culturally appropriate and respectful collaboration, assessing the challenges and barriers to traditional foods access in the urban environment of Vancouver, BC, Canada. The findings highlight local, national, and international actions required to increase access to traditional foods as a means of achieving food security for all people. The paper underscores the interconnectedness of local and global food security issues and highlights challenges as well as solutions with potential to improve food security of both Aboriginal and non-Aboriginal peoples alike.

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Oloko, Majing, and Regina Ekpo. "Exploring Traditional Weaning practices in North Western Nigeria; Food, Knowledge and Culture: A Step towards Safeguarding Community Food Security." Academic Journal of Interdisciplinary Studies 7, no. 2 (July 1, 2018): 97–106. http://dx.doi.org/10.2478/ajis-2018-0050.

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Abstract For many women in Nigeria who practice exclusive breast feeding, the weaning period is a crucial time. This is when children are introduced to solid food and such dietary change can be challenging for them, but also for care givers who are saddled with the responsibility of providing sufficient and nutritious food that would support healthy development. At this period, many women in rural communities utilize traditional foods of various kinds as weaning food. This paper highlights traditional food used by care givers in Makarfi Local Government Area (LGA) during weaning and the cultural teachings attached to weaning practices. Semi-structured interviews were conducted for 60 women who were purposefully selected from the ten districts in Makarfi LGA in Kaduna state, Nigeria because of their status as care givers. Results show that 95% of the participants derive their knowledge about foods used for weaning through cultural teachings that has been passed down through generations, while 5% got information from health practitioners. Some of the traditional foods used for weaning purposes include gyeda (Arachis hypoaea) and gero (Sorghum bicolar). This study reinforces the importance of traditional food and knowledge; and the need to take into consideration cultural practices when making food security policies.

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O, Ibe Sally N. "Knowledge and Practice of Food Hygiene Among Food Vendors in Ihiagwa, Owerri West Local Government Area, Imo State." TEXILA INTERNATIONAL JOURNAL OF PUBLIC HEALTH 7, no. 2 (June 28, 2019): 199–211. http://dx.doi.org/10.21522/tijph.2013.07.02.art021.

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TAMALENE, M. NASIR. "Traditional knowledge on the use of local food crops by Togutil Ethnic in Halmahera Island, Indonesia." Asian Journal of Agriculture 1, no. 02 (December 1, 2017): 66–72. http://dx.doi.org/10.13057/asianjagric/g010203.

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Tamalene MN. 2017. Traditional knowledge on the use of local food crops by Togutil Ethnic in Halmahera Island, Indonesia. Asian J Agric 1: 66-72. Food crop is an important component in the life system of Togutil ethnic group in Halmahera Island. The main characteristic of the ethnic is their nomadic life despite the existence of some sedentary groups. Generally, the ethnic consumes wild food plants growing in their natural ecosystem. This paper presents selected result of food crop studies conducted in Halmahera Island Indonesia. The botanical supply of food crops of the ethnic has high usefulness in their social and cultural activities. Data was collected through in-depth interview method to key informants chosen based on purposive sampling. Plant species was identified in the Laboratory of Herbarium Botany Bogoriense of the Biological Research Center of Indonesian Institute of Science (LIPI). 48 species of 23 families of food crops are used by Togutil tribe of Halmahera Island Indonesia. The food crops identified were wild plants of 45.83% growing in bushes habitat and primary forest and cultivated crops of 56.25% planted in the garden and yard. Other uses of the food crops were as medicinal plant of 64.28%, house building of 29.17%, and handicraft and adhesive for animal of 4.17%. In the cultural aspect, food crops were used for hunting ritual, medium of exchange (barter), welcoming guest ritual and traditional ritual. The value of Cultural Food Significance Index (CFSI) in very high significance category was 64.58%, high significance was 27.08%, and low significance and very low significance are 4.16%.

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Ciaccia, Corrado, Elena Testani, Angelo Fiore, Ileana Iocola, Marta Di Pierro, Giuseppe Mele, Filippo Ferlito, et al. "Organic Agroforestry Long-Term Field Experiment Designing Trough Actors’ Knowledge towards Food System Sustainability." Sustainability 13, no. 10 (May 15, 2021): 5532. http://dx.doi.org/10.3390/su13105532.

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The implementation of agroecology principles within organic farming research is a crux to redesign sustainable agri-food systems. To govern this transition, the local research demand should be addressed by direct engagement of all stakeholders in the research process. The first step is the involvement of farmers and technicians, with the aim of restoring their decision-making role, switching governance to local scale. The co-design/co-management of Long-Term Experiments (LTEs) can be crucial to govern the above-described transition through networking and participatory activities. In this study, we report the experience of co-designing a new LTE in Southern Italy by local actors and scientists. Through a participatory action research methodology, an LTE was considered as a biophysical component of an agroecological living lab, a public–private environment aimed to design a local food system. The setup of parallel field trials in satellite farms stands for the other biophysical component, whereas the stakeholder platform represents the social one. Through definition of common objectives, a step-by-step process is presented, which highlights the interest of local organic actors to share ideas and perspectives for the territory, pointing out the inclusion of end-users (the consumers) in the process to complete the transition to sustainable food systems.

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Baldy, Jana, and Sylvia Kruse. "Food Democracy from the Top Down? State-Driven Participation Processes for Local Food System Transformations towards Sustainability." Politics and Governance 7, no. 4 (October 28, 2019): 68–80. http://dx.doi.org/10.17645/pag.v7i4.2089.

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Food democracy is a concept with growing influence in food policy research. It involves citizens regaining democratic control of the food system and enabling its sustainable transformation. In focusing mainly on civil society initiatives, food democracy research has so far neglected the potential of state-driven food-related participation processes. We base our study on qualitative interviews with local stakeholders in two smaller cities in southern Germany where the city administration and city council initiated participatory processes. The study aims to understand how local actors are framing state-driven participation processes concerning sustainable local food system transformation along key dimensions of food democracy. We identify eight categories that conceptually constitute food democracy: mutual knowledge exchange; legitimacy and credibility of knowledge claims; transparent processes for deliberating ideas; shared language for sharing ideas; expectations of and experience with efficacy; role model function of municipalities; raising awareness; and motivation and justification of the normative orientation. Furthermore, the empirical analysis shows that state actors can have important roles in food-related participation processes as potential initiators, shapers and implementers depending on how they interact with local food-related actors and how they design and coordinate food system transformation processes. This suggests that food democracy research should not necessarily conceptualize state actors, local entrepreneurs and citizens as opponents, but rather, should reconsider how these various actors can drive food democracy and citizenship in a supportive and coordinated way.

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Jørstad, Mariell, Ingrid Roaldsen, and Elisabet Ljunggren. "Local Food in Tourism: A Systematic Literature Review." Journal of Gastronomy and Tourism 4, no. 2 (March 1, 2020): 97–111. http://dx.doi.org/10.3727/216929719x15736343324887.

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Food is much more than functionality. It is also an expression of a society and its people, which means that food and food experiences are to an increasing extent regarded as important for attracting tourists. Local food is perceived to be an even more attractive food experience because it is clearly connected to a place and has other attributes, such as being short-traveled and authentic. This systematic meta-literature review provides an overview of the research literature of local food in the tourism literature and adjacent research fields asking: When studying local food and tourism, which issues are covered by research, which methods are used, and which theoretical frameworks are applied? The main aim of the review is to suggest a research agenda and thereby contribute to the field by pointing to the knowledge gaps that need to be addressed. We find that the academic literature on local food in tourism is widespread across different journals and hence within different theoretical fields. Further, we find that the literature is primarily empirical, with no clear theoretical framework and therefore with few explicit theoretical contributions to the field. A content analysis of the included articles reveals that, in a tourism setting, local food only includes agricultural produce, and for instance seafood is a theme that is lacking. Consequently, the article discusses the need to define the understanding of local food.

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Abdullah, Abdullah, Shujaul Mulk Khan, Andrea Pieroni, Aminul Haq, Zahoor Ul Haq, Zeeshan Ahmad, Shazia Sakhi, et al. "A Comprehensive Appraisal of the Wild Food Plants and Food System of Tribal Cultures in the Hindu Kush Mountain Range; a Way Forward for Balancing Human Nutrition and Food Security." Sustainability 13, no. 9 (May 8, 2021): 5258. http://dx.doi.org/10.3390/su13095258.

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The tribal belt of the Hindu Kush mountains is famous for its unique culture, ethnography, wild food plants, food systems, and traditional knowledge. People in this region gather wild plants and plant parts using them directly or in traditional cuisine, or sell them in local markets. However, there is a huge lack of documentation of the food system, particularly that related to wild food plants (WFP). In the current study, we focus on the uses and contributions of WFPs in the traditional tribal food system of the Hindu Kush valleys along the Pakistan–Afghanistan border. Ethnobotanical data were gathered through questionnaire surveys of 84 informants, including 69 men and 15 women, belonging to 21 different villages of the chosen area. In tribal societies men and women rarely mix and thus very few women took part in the surveys. We documented 63 WFP species belonging to 34 botanical families, of which 27 were used as vegetables, 24 as fruits, six in different kinds of chutneys (starters), and six as fresh food species. Fruits were the most used part (41%), followed by leaves (24%), aerial parts (24%), seeds (7%), stems (3%), and young inflorescences (1%). The reported uses of Carthamus oxyacantha, Pinus roxburghii seeds, and Marsilea quadrifolia leaves are novel for the gastronomy of Pakistan. The results reveal that WFPs provide a significant contribution to local food systems and play a role in addressing human nutritional needs, which are usually not met through farming practices. The tribal peoples of the Hindu Kush use WFPs for their nutritional value, but also as a cultural practice—an inseparable component of the tribal community’s lifestyle. This important traditional knowledge about the gathering and consumption of WFPs, however, is eroding at an alarming rate among younger generations due to the introduction of fast-food, modernization, and globalization. Therefore, appropriate strategies are imperative not only to safeguard traditional plants and food knowledge and practices, as well as the cultural heritage attached to them, but also to foster food security and thus public healthcare via local wild foods in the region.

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Thompson, Heather A., Courtney W. Mason, and Michael A. Robidoux. "Hoop House Gardening in the Wapekeka First Nation as an Extension of Land-Based Food Practices." ARCTIC 71, no. 4 (December 19, 2018): 407–21. http://dx.doi.org/10.14430/arctic4746.

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Rural Indigenous communities in Canada’s North face many challenges getting regular access to nutritious foods, primarily because of the high cost of market food, restricted availability of nutritious foods, and lack of government support for nutritious food programs. The consequences of food insecurity in this context are expressed in high rates of diabetes, heart disease, and childhood obesity. Many Indigenous communities are responding to issues related to healthy food access by attempting to rebuild local food capacity in their specific regions. Important first steps have been taken in developing local food initiatives, yet whether these initiatives are improving northern food security remains to be seen. We explore this question by working with the Oji-Cree First Nation in the community of Wapekeka, northern Ontario, to construct a hoop house and develop a school-based community gardening program. Using a community-based participatory approach, we determined that hoop house and gardening initiatives in rural, northern settings have the potential to build up local food production, develop the skills and knowledge of community members, engage youth in growing local food, and align with land-based food teachings. We show that despite widespread and multidimensional community hardships, there was considerable community buy-in and support for the project, which gives hope for future development and provides important insight for those seeking to initiate similar gardening, hoop house, or greenhouse initiatives in northern Indigenous communities.

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Tregear, Angela. "Progressing knowledge in alternative and local food networks: Critical reflections and a research agenda." Journal of Rural Studies 27, no. 4 (October 2011): 419–30. http://dx.doi.org/10.1016/j.jrurstud.2011.06.003.

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Thanh Mai, Nguyen, Le Nga Thi Thanh, Havukainen Jouni, and Hannaway David B. "Pesticide use in vegetable production: A survey of Vietnamese farmers’ knowledge." Plant Protection Science 54, No. 4 (August 25, 2018): 203–14. http://dx.doi.org/10.17221/69/2017-pps.

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Concerns about inappropriate storage, application rates, and disposal practices of pesticides prompted this case study of Vietnamese farmers’ knowledge, attitudes, and practices. 128 small-scale vegetable growers in Lam Dong Province were included in field surveys, questionnaires, and interviews. Farmers reported inappropriate mixing of pesticides and disposal methods. Many also reported ill-timed applications posing potential hazards to the human health and environment. Improved training and monitoring of pesticide residues on foodstuffs and in agricultural soils and community water supplies are needed to ensure safe farmer practices. Community-based training and education, jointly funded by local, national, and international agricultural production and food safety groups, would be a cost-effective method of minimising pesticide applications and improving food safety.

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Radomsky, Guilherme Francisco Waterloo, and Ondina Fachel Leal. "From the production of rules to seed production: Global Intellectual Property and local knowledge." Vibrant: Virtual Brazilian Anthropology 9, no. 1 (June 2012): 451–72. http://dx.doi.org/10.1590/s1809-43412012000100015.

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This paper analyzes the links and overlappings between traditional knowledge and biodiversity in the context of ecological family farming in southern Brazil. The data presented are part of an ethnographic study carried out among a network of ecological farmers, Ecovida, in the west of Santa Catarina state. The current global patent regime, most prominently the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPs) of the World Trade Organization (WTO), has had direct effects on seed production and agricultural food crops. In a scenario of increasing creation of patents, patent regulations, provisions on cultivars (plant varieties and seed breeding) and a number of other global trade control mechanisms, family farmers and other related social actors have rejected the multilateral development agencies' notion of life as "resource". This study has a two-fold aim: first, it approaches the international context of the intellectual property regime on biodiversity and knowledge production; second, it examines the actions taken by farmers participating in the Ecovida network toward creating alternative ways of managing knowledge to produce "free" seeds. As an outcome, there is a parallel political action of criticism and resistance to the current narrowing of agriculture's genetic base, and organized efforts to multiply seeds, know-how and knowledge through networks, banks and centers of agro-biodiversity. Our central argument is that all these social actors - who make up the so-called ecological network and who seek, in their activities, to carry on the multiplication and variability of seeds and promote the diversity of knowledge to produce diverse seeds - are also creating collective strategies of social resistance vis-à-vis the prevailing global modes of controlling knowledge, seeds and food production.

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Hong, Eun-Sil. "Study on Knowledge and Perceived Values toward Local Food : Purchase Characteristics based on Classification by Knowledge and Perceived Values." Korean Journal of Community Living Science 30, no. 1 (February 28, 2019): 117–30. http://dx.doi.org/10.7856/kjcls.2019.30.1.117.

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Szegedyné Fricz, Ágnes, András Ittzés, László Ózsvári, Dávid Szakos, and Gyula Kasza. "Consumer perception of local food products in Hungary." British Food Journal 122, no. 9 (May 25, 2020): 2965–79. http://dx.doi.org/10.1108/bfj-07-2019-0528.

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PurposeThe purpose of this paper is to examine the role of local origin of food in the Hungarian population's decisions regarding food purchase and to identify under which conditions consumers consider food to be a local product.Design/methodology/approachThe study was based on a representative quantitative consumer survey (n = 1,000). Cluster analysis was used to define different consumer groups.FindingsIn general, consumers perceive that local products have positive characteristics that distinguish them from not locally sourced foodstuffs. The results prove that the accessibility of local food products differs to a great extent in towns and regions. In towns with local markets, the ratio of recognition and acceptance of local products is higher. Based on the attitudes and behaviour of respondents towards local products, five clusters were separated and described.Research limitations/implicationsAlthough the sample's representativeness of three demographic factors was ensured, some general limitations resulted from the sampling methodology.Practical implicationsBased on the study findings, the authors encourage farmers' market operators to actively study the purchasing habits, attitudes and expectations of the consumer groups described in the study and to exchange information to promote the development of an economically successful local food supply system.Originality/valueThis empirical representative study is suitable to describe the knowledge, attitudes and behaviour of Hungarian consumers related to local food products. Consumer perception about local food varies internationally; therefore, national level studies are important to understand the viability of short food supply chains.

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KHATRI, DIL, KRISHNA SHRESTHA, HEMANT OJHA, GOVINDA PAUDEL, NAYA PAUDEL, and ADAM PAIN. "Reframing community forest governance for food security in Nepal." Environmental Conservation 44, no. 2 (October 17, 2016): 174–82. http://dx.doi.org/10.1017/s0376892916000369.

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SUMMARYThe growing challenge of food insecurity in the Global South has called for new research on the contribution of forests to food security. However, even progressive forest management institutions such as Nepal's community forestry programme have failed to address this issue. We analyse Nepal's community forestry programme and find that forest policies and local institutional practices have historically evolved to regulate forests either as sources of timber or as a means of biodiversity conservation, disregarding food security outcomes for local people. Disciplinary divisions between forestry and the agriculture sector have limited the prospect of strengthening forest–food security linkages. We conclude that the policy and legislative framework and formal bureaucratic practices are influenced by ‘modern forestry science’, which led to community forestry rules and practices not considering the contribution of forests to food security. Furthermore, forestry science has a particularly narrow focus on timber production and conservation. We argue for the need to recognise the importance of local knowledge and community practices of using forests for food. We propose adaptive and transformational approaches to knowledge generation and the application of such knowledge in order to support institutional change and policy reform and to enable landscape-specific innovations in forest–food linkages.

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Grando, Stefano. "Esperienze di diversificazione qualitativa degli alimenti: la ri-localizzazione dei circuiti produzione-consumo." ECONOMIA AGRO-ALIMENTARE, no. 1 (June 2009): 43–59. http://dx.doi.org/10.3280/ecag2009-001004.

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- Quality diversification in food production: initiatives of re-localisation of production-consumption networks In an era characterized by a tendency towards globalisation of food supply chains and standardization of consumption habits, many rural areas are witnessing initiatives based on the re-discovery of local food traditions and productions, and on their promotion towards distant markets. These initiatives mainly regard areas where a local food culture is still present, and some local supply chains have survived even in recent decades. In some other rural areas, on the contrary, standardization of food production and consumption led to a completely export-oriented primary sector and to the disappearance of almost any sort of local supply chains. In some of these areas, mainly in Northern European countries, grass root initiatives of re-localisation of the food supply chains have recently emerged, aiming at promoting the local consumption of locally produced food. This entails strengthening (or re-creating) local food productions, creating local markets and encouraging local consumption of the products . This phenomenon emerged also within the eu funded research "corason - A cognitive approach to rural sustainable development - the dynamics of expert and lay knowledges", in which about 30 case-studies of local food production from twelve countries have been investigated. Five of them represent initiatives of relocalisation: Cahir Farmers' Market in Ireland, Skye and Lochalsh Horticultural Development Association and Food Link Group in Scotland, Eldrimner project in Sweden, and Netzwerk Vorpommern in Germany. All these initiatives share some basic aims: social sustainability at community level, environmental sustainability, local culture valorisation. Shortening the distance that food travels means sustaining local producers income and, often, delivering better quality food to consumers. At the same time it encourages diversification of agriculture, it supports environmental protection, and it provides opportunities for the revitalization of rural communities. Other evidences arise from a comparative analysis of these experiences. A relevant role of civil society has been noticed. Further, a strong ideological component is sometimes present, with initiatives promoted by actors belonging to, or inspired by, social movements. All the initiatives show a high degree of selfgovernance, with a central role played by pro-active local actors. There is a re-definition of food quality. Emphasis is given to localness, as a key attribute in itself as well as a condition influencing other attributes. An emphasis is also given to the positive relational and social aspects related to the establishment of local networks. These initiatives require specific knowledge dynamics, in particular the rediscovery of a traditional food culture (varieties, cultivation methods, recipes) that had been forgotten among local communities.JEL Codes: Q13, Q56, R12Key words: local networks, food quality, food supply chains, traditional knowledge, Northern Europe

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Ntwenya, Julius E., Joyce Kinabo, John Msuya, Peter Mamiro, Delphina Mamiro, Elifuraha Njoghomi, Philip Liwei, and Megan Huang. "Rich Food Biodiversity Amid Low Consumption of Food Items in Kilosa District, Tanzania." Food and Nutrition Bulletin 38, no. 4 (October 2, 2017): 501–11. http://dx.doi.org/10.1177/0379572117708647.

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Background: Indigenous foods, which contribute largely to the majority of the households' food basket in rural Tanzanian communities, have not been fully characterized or documented. Objectives: The study aimed to document foods available and consumed in Kilosa District, Tanzania, in an attempt to promote, revive use, and build evidence for sustainable utilization of the rich local biodiversity. Methods: Data were collected from 307 households in 3 agroecological zones in Kilosa District during the beginning of the rainy season (February-May) and immediately after harvest (September-October). A list of food items was generated, and 24-hour recall was performed. Descriptive statistics were calculated and a student t test statistic was used to compare the means of the Food Biodiversity Score between the agricultural seasons. Results: A total of 183 edible food items were reported by households with more reported in the rainy season (n = 82) compared to harvest season (n = 64). The mean number of food items consumed per day during the rainy season was 4.7 (95% CI: 4.5-5.0) compared to 5.9 (95% CI: 5.7-6.1) during harvest season. About 50% of the households mentioned that wild edible foods were less accepted by household members. Conclusion: Despite the rich local food biodiversity, households relied on few food items which may be due to limited awareness and knowledge about the biodiversity of foods in the community. It is important to educate communities on the rich and affordable food base available locally to improve their food diversity, income, and nutritional status.

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Ross, Paulina, and Courtney W. Mason. "“We Hardly Have Any Moose Around Here Anymore”: Climate Change and the Barriers to Food Security in the Dehcho Region, Northwest Territories." ARCTIC 73, no. 3 (September 28, 2020): 368–85. http://dx.doi.org/10.14430/arctic71082.

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Rural Indigenous communities across northern Canada are experiencing high rates of food insecurity as a result of complex constraints to accessing quality market foods and engaging in local food procurement. Climate change is impacting the ability of northern Indigenous communities to acquire, access, and utilize food that is culturally relevant and sustainable. This research examines the interconnected sociocultural, political, economic, and environmental challenges related to food security in the community of Fort Providence situated in the Dehcho Region of the Northwest Territories. The objective of this research was to consult with community members to understand the impacts of climate change on local food procurement and to explore the myriad challenges related to food security. We utilized Indigenous methodologies to guide all aspects of the research. Evidence was collected using semi-structured interviews with Dene and Métis Elders, knowledgeable land-users, and other community members. Our research demonstrates that changing hydrological systems and ecosystems, unpredictable weather patterns, the presence of non-local harvesters, the loss of traditional knowledge, and the high costs of living in a rural northern community impact local food security. The results of this research can inform policies that reflect the needs of residents, address the distinct barriers to procuring local food, and provide a basis for understanding the complexities of food security in the Dehcho and other subarctic regions.

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Segenil, Kalep, Linus Y. Chrystomo, and Maklon Warpur. "Pengetahuan Tradisional Masyarakat Suku Nyalik tentang Ubi Jalar [Ipomoea batatas (L.) Lam.] di Distrik Silimo, Kabupaten Yahukimo Papua." JURNAL BIOLOGI PAPUA 9, no. 1 (May 14, 2018): 8–13. http://dx.doi.org/10.31957/jbp.102.

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Nyalik tribe community in Silimo District Yahukimo Regency Papua have traditional knowledge about the sweet potato (Ipomoea batatas (L.) Lam.) applied it in the cultivation. Traditional knowledge is knowledge of local community in an area that a culture tradition handed down from generation to generation. Traditional knowledge about the sweet potato is a wealth of local wisdom in Papua, which need to be investigated, developeds, utilized and conserved the types of sweet potatoes which is quite much and widely spread in Papua. It is important to support local food diversification program and to improve national food security. The method of the research is descriptive qualitative method by doing observation. Data was obtained from the original source of the sweet potato farmer as respondent by using questionnaire and also measurement and documentation in the field. The result showed that Nyalik tribe people have recognized, identified and cultivated 33 types of sweet potatoes and grouped them according to their used into 5 groups: as for baby food or children, adult food, sick person, traditional ceremonies and animal feed. Nyalik tribe community has a traditional knowledge about the sweet potato and cultivation system and also how to overcome the obstacles in sweet potato cultivation. Keywords: Traditional knowledge, I. batatas, Nyalik tribe, Silimo, Yahukimo

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Huambachano, Mariaelena Anali. "Traditional Ecological Knowledge and Indigenous Foodways in the Andes of Peru." Review of International American Studies 12, no. 1 (June 30, 2019): 87–110. http://dx.doi.org/10.31261/rias.6866.

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This article explores the Quechua peoples’ food systems as seen through a traditional ecological knowledge (TEK) lens and reflects on the vital role of Indigenous peoples’ knowledge for global food security. Data was collected from two Quechua communities, Choquecancha and Rosaspata, in the highlands of Peru, from March 2016 to August 2018. This data was collected via participatory action research, talking circles with femalefarmers, oral history interviews with elders, and Indigenous gatherings at chacras with community leaders and local agroecologists. Analysis of this data suggests that Quechua people’s in-depth and locally rooted knowledge concerning food security provides an Indigenous-based theoretical model of food sovereignty for the revitalization of Indigenous foodways and collective rights to food rooted in often under-recognisedaspects of their Indigeneity and TEK.

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Barrionuevo, Cintia Analía, Elena Espeitx Bernat, and Irene Julia Velarde. "We recovered food heritage, and then? Value enhancement and promotion of local agri-food products in Argentina and Spain." British Food Journal 121, no. 12 (November 21, 2019): 3168–80. http://dx.doi.org/10.1108/bfj-10-2018-0711.

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Purpose The purpose of this paper is to examine the initiatives of value enhancement and the promotion of local agri-food products in Argentina and Spain to address some of their limitations and contradictions. Design/methodology/approach Based on processes of participatory action research, data and knowledge were produced dialectically with the actors, linking the research process to rural development processes. Findings Value enhancement and promotion of local agri-food products is a complex system where values, preferences and availability of resources converge, allowing to consume products of higher quality, “heritage” products or products differentiated by the production mode. This consumption is not only aimed at tourists who are willing to pay something more for a “certified” local product, but also for the estrategic allies who appreciate the taste of the food of their territory: local consumers. These processes develop strategies such as the “fairs” of each product, or the classic “quality seals.” In the comparison between experiences of both countries, the controversies raise with the high prices of the products as a synonym of value enhancement instead of the right to quality food and the seeking of food sovereignty. Originality/value Problematizing the recovery and valorization of local products reveals the necessity, awareness and inclusion of consumers as actors in the innovation processes and not simply as buyers of luxury products. The originality is also based on specific intervention experiences with territorial actors (social, economic, scientific and political) that shape new forms of intervention, based on strategies that link patrimonialization, knowledge systems and territorial development.

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Sõukand, Renata, Raivo Kalle, Michele Filippo Fontefrancesco, and Andrea Pieroni. "Building a safety buffer for European food security: the role of small-scale food production and local ecological and gastronomic knowledge in light of COVID-19." Open Research Europe 1 (March 24, 2021): 10. http://dx.doi.org/10.12688/openreseurope.13138.1.

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The lockdown caused by coronavirus disease 2019 (COVID-19) has created a situation in which food availability is affected not only by the availability of money but also by the availability of food itself. On the basis of five pillars, including 1) supporting community-based farming, 2) defending small firms, 3) developing narratives on the high value of local food,4) encouraging subsistence gardening and foraging in the wild, and 5) promoting local ecological and gastronomic knowledge, the article points a way forward to attain greater sustainability and resilience of safe food chains that starts with reassessing the relevance of local food systems.

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MANAFA, O. U., and A. N. ISAMAH. "Local knowledge and attitudes about onchocerciasis in Oji-River local government area of Enugu State, Nigeria." Epidemiology and Infection 129, no. 3 (December 2002): 629–33. http://dx.doi.org/10.1017/s0950268802007574.

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A total of 556 individuals in Agbalenyi Community of Oji-River local government area of Enugu State, Nigeria were studied using questionnaires, focus group discussions and key informant interviews to determine the socio-cultural factors affecting the transmission of onchocerciasis. The result revealed a low level of knowledge about the cause, prevention and complications of onchocerciasis. Respondents have developed a cultural system around the disease due to long exposure. The majority are aware of the disease which they recognize once their body starts itching or musculoskeletal pain develops but only 64·4, 34·0, 1·4 and 3·6%, respectively attributed chronic itching, nodules, bad vision and leopard skin to blackfly bite. Other perceived causes mentioned include ageing, the type of food eaten, farm work and ‘bad blood’. Only 0·8% knew diagnosis could be made through skin snips. Neither Oji-River nor any of the river systems were associated with any of the complications of onchocerciasis. Significant differences in most socio-demographic characteristics were associated with differences in the level of knowledge about the disease.

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Ngo, Le Van, and Truong Cong Nguyen. "Local knowledge of the Co Tu in the use of wildlife resources." Science and Technology Development Journal 19, no. 3 (September 30, 2016): 14–24. http://dx.doi.org/10.32508/stdj.v19i3.483.

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Co Tu ethnic group lives mainly in mountain regions, where forest elements play an important role in the domination of their material and spiritual life. Along with gathering, hunting is considered daily activities and an important source of food supply to the inhabitants. However, to effectively exploit these nature-endowed resources, for so long, the Co Tu people have accumulated a consistent system of knowledge. This knowledge is the specific characteristics of the Co Tu, expressing their behavior with their living environment, and distinguishing from local knowledge of other ethnic groups.

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Journal articles on the topic 'Local knowledge food'

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