Regenerative food: biodiversity, tradition and sustainability in creating resilient systems
Keywords:
regenerative food systems, food biodiversity, resilient food systems, superfoods, food security, sustainable developmentAbstract
This research analyzes regenerative food systems as an emerging paradigm that integrates biodiversity, culinary tradition, and sustainability to strengthen resilient food systems. The objective was to evaluate the impact of this model on mitigating the ecological footprint and reinforcing cultural identity in Latin American contexts. Methodologically, an interdisciplinary and analytical–synthetic approach was employed, using the Gastronomic Biodiversity Index as a diagnostic tool to quantify resource diversity in selected regional experiences. The results demonstrate that the integration of local superfoods functions as a node of nutritional and environmental resilience, achieving a significant reduction in transportation circuits and an optimization of ecosystem services. Likewise, the recovery of ancestral knowledge was found to improve public health indicators while consolidating food sovereignty through the promotion of short food supply chains. It is concluded that regenerative food systems transcend the biological dimension to become a timely pedagogical and political process in the transition toward sustainable production models. These findings suggest the need to institutionalize the Gastronomic Biodiversity Index within regional public policies in order to foster agri-food systems with high adaptive capacity in the face of climate change and cultural erosion.
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