Recognising and including the knowledge and leadership of indigenous peoples in building resilient food systems is crucial for equitable transformation. Kenyan decision makers must empower indigenous peoples to engage in local climate adaptation and agricultural sector planning, and at the same time protect those peoples’ rights.

In the face of transforming agri-food systems (AFS) and climate change, it is critical to uncover potential pathways through which gender equality and resilience of AFS can be simultaneously addressed.

Alternative protein sources for human food, as well as for terrestrial and aquatic animal feed, are increasingly commercially available. These products have considerable potential for sustainably delivering protein for food and feed and could lead to significant reductions in climate and land use impacts.

Rice is a vital food crop in Tanzania, both for household consumption and commercial retail. Contract farming is an important agricultural tool through which farmers and larger investors are linked to increase production and quality of crops, benefiting both the farmers and investors.

Building more sustainable, equitable, and resilient food systems means rethinking how we consume, produce, and safeguard agrobiodiversity that can benefit the planet and secure access to nutritious food for all.

The Greater Food approach implies a higher level of food security and puts forward higher requirements for agri-food system transformation in China.Meanwhile, the agri-food system has great potential for carbon sequestration and GHG emissions reduction, which can play an important role in achieving the goal of carbon neutrality.This paper aims to discuss how to achieve carbon neutrality in Chin

The literature on the food and nutrition security of tribal and/or indigenous communities in the mountain and hill regions remains opaque, despite the prevalence of malnutrition and food insecurity. Empirical evidence on the gendered dimensions of challenges in the agri-food system in the indigenous communities in the Hindu Kush Himalaya (HKH) region is even more limited.

The current structure of the global food system is increasingly recognized as unsustainable. In addition to the environmental impacts of agricultural production, unequal patterns of food access and availability are contributing to non-communicable diseases in middle- and high-income countries and inadequate caloric intake and dietary diversity among the world’s poorest.