Moussouri, Theano;
Rahman, Diana;
Alexopoulos, Georgios;
(2024)
Co-creation and food heritage: Empowering communities for sustainable food systems.
In: Vedeler, Marianne and Bugge, Annechen Bahr, (eds.)
Culinary Heritage: Tracing, shaping and reshaping food culture from the Middle Ages to the present.
(pp. 201-220).
Cappelen Damm Forskning: Oslo, Norway.
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Abstract
This chapter draws on local and indigenous food practices to highlight how these can facilitate transformative actions by empowering people to imagine and realise sustainable food futures. We present empirical research conducted in Asia and in Europe where different communities draw on and adapt past food practices to co-create emergent innovative approaches to food security on a local and national level. Specifically, we use the concept of ‘food heritage’, which encompasses diverse past and present food practices, as a lens to conceptualise sustainability in the context of food systems. Our research in Indonesia focused on the subak system and demonstrated how it integrates elements of indigenous agricultural knowledge and modern techniques to foster agricultural sustainability. It also highlighted the power of co-creation through paruman in apprehending the challenges faced by the local community and devising sustainable solutions. Co-creation in the European context, as applied by the BigPicnic project, enabled local communities to share their food practices, expanded the boundaries of botanic garden professionals’ knowledge about their collection of plants and enriched their interpretation through integrating local and indigenous knowledge into canonical natural history knowledge. Employing the FAO’s (Food and Agriculture Organization) entry points framework for transformative change towards sustainable food and agricultural systems we discuss the potential of food heritage for supporting innovation and sustainability.
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