1.0Food Systems Summit Dialogueshttps://summitdialogues.orgDr Bandana Shakyahttps://summitdialogues.org/author/bandana-shakyaicimod-org/rich600338<blockquote class="wp-embedded-content"><a href="https://summitdialogues.org/dialogue/20122/">Revitalizing ethnic cuisine for improved nutrition, nature positive food production, and equitable livelihoods</a></blockquote> <script type='text/javascript'> <!--//--><![CDATA[//><!-- /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,n=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=0;o<n.length;o++)n[o].style.display="none";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if("link"===t.message)if(a=d.createElement("a"),i=d.createElement("a"),a.href=r.getAttribute("src"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(!n){n=!0;for(var e,t,r=-1!==navigator.appVersion.indexOf("MSIE 10"),a=!!navigator.userAgent.match(/Trident.*rv:11\./),i=d.querySelectorAll("iframe.wp-embedded-content"),s=0;s<i.length;s++){if(!(e=i[s]).getAttribute("data-secret"))t=Math.random().toString(36).substr(2,10),e.src+="#?secret="+t,e.setAttribute("data-secret",t);if(r||a)(t=e.cloneNode(!0)).removeAttribute("security"),e.parentNode.replaceChild(t,e)}}}}(window,document); //--><!]]> </script><iframe sandbox="allow-scripts" security="restricted" src="https://summitdialogues.org/dialogue/20122/embed/" width="600" height="338" title="“Revitalizing ethnic cuisine for improved nutrition, nature positive food production, and equitable livelihoods” — Food Systems Summit Dialogues" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe>With the homogenization of food production systems and a growing preference for energy dense processed foods in the market, the intake of and interest towards ethnic foods is gradually diminishing. The loss of ethnic cuisines also means the collapse of healthy food and dietary systems, loss of knowledge on the use of local biodiversity and their health benefits, loss of agrobiodiversity, and the degradation of overall food production systems. To revitalize ethnic cuisines in the Hindu Kush Himalaya region, the International Centre for Integrated Mountain Development (ICIMOD) is joining hands with its partners to discuss how the revitalisation and promotion of ethnic cuisines can contribute to healthier, more sustainable and equitable food systems. It will discuss key research and management issues, and the policy environment necessary to promote and sustain ethnic cuisines, and through it the improvement of dietary environments, agrobiodiveristy, food and nutrition security, and rural livelihoods and economy. If you are interested in joining this webinar, please submit your details here.  https://summitdialogues.org/wp-content/uploads/2021/05/Banner_HKH-webinar_Ethnic-Cuisine_UNFSS-pre-summit-dialogue-ICIMOD-1024x576.jpg