Genetic Enhancement in Local Food Systems in North-Western Himalayan Hills

Abstract

A food system includes all activities in food production and consumption that impact the economy, health, and environment. The conventional system faces challenges like ensuring food security, livelihoods of the burgeoning population and sustainability under resource constraints and climate change. Furthermore, COVID-19 exposed the weaknesses of the modern food system and highlighted the need for more resilient, inclusive, and sustainable alternatives. Localized food systems (LFS) are emerging as viable alternatives. LFS, involving locally produced, small-scale food sold directly to consumers, offers social, economic, and environmental sustainability with resilience, community building, and climate adaptation but encounters economic and organizational challenges. LFS emphasizes local production, proximity and shared values like traceability and quality. Benefits include healthy food access, better farmer income, local economic growth, reduced reliance on industrialized food, eco-friendly practices, biodiversity conservation, and climate change mitigation that align with sustainable development goals (SDGs). In the Himalayan hills, LFS is crucial for food and nutritional security. Despite economic progress, food inequality, malnutrition, and micronutrient deficiencies persist. LFS, especially in smallholder agriculture, can address these challenges, offering significant health and nutritional benefits.