About this Research Topic
Traditional Food Knowledge (TFK) has been the focus of a number of studies conducted in the past few decades, mainly devoted to describing the use of neglected ingredients, local ways of food processing, and their associated socio-cultural values. These works have often envisioned, in a vague way, the potential of TFK for local rural development programs in gastronomic arenas. Very few studies have analyzed TFK for implementing food sustainability and sovereignty, i.e. empowering local communities towards sustainable development of their local resources, exploring new strategies for local production based on the actualization of TFK, promoting local-owned sustainable tourism and gastronomy based on traditional products, and fostering collaborative inclusive platforms including producers, chefs, food activists, local institutions, consumers, and communities. This Research Topic invites viable strategies that bring together and discuss TFK within the framework of sustainable development.
The valorization of TFK into a resource of sustainable development is a conundrum that is difficult to solve, with scholars pointing out the risks associated with the commoditization of local knowledge and the exploitation of local communities. This Research Topic looks for possible strategies that envision TFK as a crucial resource for the implementation of small-small circular economies and food sovereignty. The analysis of inspiring case-studies, taken from different geographical and social contexts in the world, will help to develop a comprehensive approach to the valorization of TFK.
We welcome original research-based manuscripts focusing on the role of TFK in transforming the current -mainly industrialized - food systems, whilst emphasizing the link between TFK and its possible projections at the social, cultural, political, and institutional levels. TFK-based studies will be welcome if they relate to two or more of the following domains:
• Local and novel patterns of foraging, farming, fishing, pastoralism/herding, and forestry;
• Climate change;
• Ethnobiology, human ecology, and community-based conservation strategies;
• Social justice and food activism;
• Gender inequalities and minority issues;
• Food landscape, terroir, and cultural heritage studies;
• Commodity and consumer sciences;
• Sustainable development studies;
• Food sovereignty and global food policies;
• IPRs and food law;
• Food psychology and citizens’ food preferences;
• Hospitality management;
• Innovation studies.
Keywords: Traditional Food Knowledge, Climate change, food sovereignty, local-owned, gastronomy, sustainable development, Social justice, food activism, global food policies, socio-cultural values
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.