Indigenous and Traditional Knowledge Systems in Food Safety and Contaminant Management

Abstract

This chapter discusses the indispensable role of Indigenous and Traditional Knowledge (ITK) systems in ensuring food safety and managing contaminants within diverse socio-ecological landscapes. Through an interdisciplinary analysis of examples from Africa, Asia, the Americas, and the Pacific, this study highlights a range of time-honored practices, including fermentation, herbal preservation, natural pest management, biocultural indicators, and traditional storage techniques, that Indigenous communities have developed to prevent contamination and maintain food quality. The chapter highlights how these practices are rooted in holistic worldviews that link ecological health with cultural, ethical, and spiritual dimensions of food. It further investigates how ITK systems support community-based environmental monitoring, toxin risk assessment, and adaptive responses to environmental change. Through interdisciplinary analysis, the chapter assesses the complementarities and frictions between ITK and modern scientific paradigms, calling for co-produced solutions that respect Indigenous epistemologies. Critical legal and ethical issues such as food sovereignty, intellectual property rights, and the protection of traditional knowledge are addressed as essential for equitable governance. The chapter argues for the revitalization, documentation, and meaningful integration of ITK into contemporary food safety frameworks to advance environmental justice, cultural resilience, and sustainable food systems.