This Guide is organized into ten modules, each covering a specific topic or step important for organizing and facilitating CA. They are designed to provide practical guidance and tips on how to apply CA principles in a relatively concise, easy-to-reference format that can be utilized as needed. In this way, users need not necessarily read the entire guide in sequence, but rather refer to those modules applicable in the moment. You may find that completing a step in one module may lead you to retrace your work in an earlier module, as many of the components are interrelated and, in general, development is an iterative process. Throughout the document we have hyperlinked all references to other modules to facilitate navigation and quick reference.

Disruptions in Indigenous Peoples’ food systems (IPFS) have caused profound changes in their dietary patterns. Loss of food biodiversity and increased consumption of processed foods lead to malnutrition, with indigenous women disproportionately affected.

This toolbox provides guidelines on how to design and assess food biodiversity and dietary diversity projects with local communities, with the aim of improving the diets and nutrition of Indigenous Peoples. It focuses on local food biodiversity, leveraging Indigenous Peoples’ knowledge, practices, languages, culture, and environment.

Malnutrition in all its forms (undernutrition, micronutrient deficiency, overweight and obesity) is a major global challenge, and improving nutrition is a key priority for global development, as recognized in the UN Decade of Action on Nutrition (2016–2025) and the 2030 Agenda for Sustainable Development. In this context, ensuring availability, physical accessibility and affordability of healthy and nutritious food at territorial level is crucial to ensure the achievement of the Sustainable Development Goals (SDGs). In many developing countries, territorial markets are key retail outlets for fruits and vegetables, but also for animal source foods and staple foods. Besides the relevance, data concerning the availability of the different food groups and characteristics of food retailers and consumers in territorial markets are seldom considered in national data collection systems. This publication presents a structured methodology and a series of guidelines for mapping territorial markets, as developed by the Food and Agriculture Organization of the United Nations (FAO), along with representatives of producer organizations and academics.