Researchers Frederik van Oudenhoven and Jamila Haider from the Stockholm Resilience Centre received the Gourmand World Cookbook Award 2016 for ‘With Our Own Hands’. After the book’s publication in April 2015 PAR reported in May this year, when the research team returned to the Pamir Mountains to share 1700 copies in the local language with the community […]
We are pleased to hear that on the 2nd of June a new report was released by the International Panel of Experts on Sustainable Food Systems (IPES-Food), urging for a global shift from industrial agriculture towards diversified, agroecological solutions. The report was shared at the 8th Trondheim conference on Biodiversity that was themed “Food systems for […]
By Jamila Haider and Frederik van Oudenhoven Latofat, a school Principal in Bartang valley, the most remote valley of the Pamir Mountains, sometimes wondered if the two foreigners who, four years ago, showed up at her door unannounced saying they were collecting recipes about Pamiri food would ever return. She was also a bit sceptical […]
This scientific program will cover all related aspects of wild medicinal and aromatic plants, wild edible plants (including herbs and fruits used for foods), edible wild mushrooms and edible insects. This international symposium will provide a platform biodiversity and foods, conservation of wild edible diversity, sustainable utilization, nutritional values, processing and post-harvest activities for food, […]
Bread, Wine, Chocolate –part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of agricultural biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring and tireless people and places that are bringing back the foods we love.
Simran Sethi writes “The foods I selected – bread, wine, coffee, chocolate and beer – feed me in different ways. One wakes me up, another brings me down; one nourishes my heart, and the other tends to my soul. What ties them together is that they are my constants, woven into the fabric of my life. Through these five foods, and our five senses, we’ll look at stories of loss and interconnection, exploring what is disappearing and why, and learning how we can save agrobiodiversity through various forms of conservation and through the choices we make, with every sip and bite we take.”
An ethnobiological inventory of available food biodiversity was carried out by means of focus group discussions, and five wild foods were selected for further modelling. A market survey assessed available food prices by season. Diets were modeled to minimize cost and maximize nutrient adequacy using the Cost of Diet linear programming tool. Modeling was done without and with wild foods.