The Food and Agriculture Organization of the United Nations (FAO) has signed a collaboration agreement with the Ghana Food Movement (GFM) to strengthen Indigenous Peoples’ food and knowledge systems. The partnership aims to highlight traditional food practices in Ghana while supporting sustainability, biodiversity conservation, and improved nutrition outcomes.
Through its advocacy work, the Ghana Food Movement has helped revive interest in indigenous African ingredients such as fonio, Bambara groundnut, tiger nut, moringa, baobab, okra, fermented locust beans (dawadawa), and various leafy greens. By bringing together chefs, farmers, researchers, and local communities, the movement promotes the cultural and economic value of traditional foods while linking them to broader goals of environmental and social sustainability.
As part of the collaboration, FAO and GFM jointly organized a four-day workshop in Accra from 7 to 10 April 2026 at GFM’s The Kitchen. The workshop brought together Indigenous Peoples’ representatives, researchers, and practitioners to explore Indigenous food systems and biocentric restoration approaches. Participants examined methodologies for documenting traditional knowledge, ecosystem restoration, and sustainable food practices, and discussed how these can be applied in Ghana.
Following the workshop, community members and local experts were trained to carry out field-based research including group discussions, interviews, and data collection, guided by Indigenous Peoples’ rights to free, prior, and informed consent. The research will help document how food systems are connected to biodiversity, culture, health, and livelihoods, contributing to global understanding of sustainable and resilient food systems.
The collaboration also introduced the Indigenous Peoples’ Biocentric Restoration approach, developed jointly by Indigenous Peoples’ organisations and FAO. This approach promotes ecosystem restoration through Indigenous knowledge systems, cultural values, and sustainable territorial management, aiming to address challenges such as deforestation, biodiversity loss, food insecurity, and climate change.
FAO emphasized that Indigenous food systems are not only cultural heritage but also essential to biodiversity protection, healthy diets, and climate resilience. Officials noted that the partnership helps integrate Indigenous knowledge into global discussions on sustainability while strengthening local capacities.
The Ghana Food Movement also expressed optimism that the collaboration will deepen understanding of Ghana’s food heritage and encourage greater appreciation for local ingredients. Both partners highlighted that combining traditional knowledge with scientific approaches can strengthen agrifood systems and support long-term resilience for communities.
