Traditional and indigenous fruits and vegetables for food system transformation

• Main Authors: Gina Kennedy, Rebecca Kanter, Sinee Chotiboriboon, Namukolo Covic, Treena Delormier, Thingnganing Longvah, Patrick Maundu, Nasrin Omidvar, Prakash Vish, Harriet Kuhnlein
• Other Authors: Centre for Indigenous Peoples' Nutrition and Environment
• Format: Review
• Published: 2022
• Subjects: Agricultural and Biological Sciences; Medicine; Nursing
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/75602
• Institution: Mahidol University

Fruit and vegetable consumption is recommended in numerous food-based dietary guidelines and forms a key recommendation in many international statements related to healthy diets. There are thousands of fruit and vegetable species from which to choose, but despite this abundance from nature, populations in most countries neither produce nor consume the recommended daily amounts of fruits and vegetables. There is enormous potential to better incorporate the wealth of diverse fruit and vegetable species and varieties into food systems. Known and preserved by indigenous communities, these hidden food treasures can foster collaborative research and learning. This perspective from the Task Force on Traditional and Indigenous Food Systems and Nutrition of the International Union of Nutritional Sciences (IUNS) highlights 5 key actions that can be taken by individuals, communities, and nations to reshape dialogue about traditional and indigenous fruits and vegetables to benefit people and planetary ecosystems. Curr Dev Nutr 2021;5:nzab092.