The Food and Agriculture Organization of the United Nations (FAO) promotes farmers’ wisdom and knowledge in developing origin-linked sustainable and resilient food systems.

Differentiated origin-linked products reflect the unique combination of local natural resources (climate, soil, local animal breeds and plant species, traditional equipment etc.) and cultural assets (traditions, know-how and skills, often handed down from generation to generation) in a given territory, thus establishing specific links among the product, local stakeholders and the territory. (R22)

These ancestral agricultural systems constitute the foundation for contemporary and future agricultural innovations and technologies. Their cultural, ecological and agricultural diversity is still evident in many parts of the world, maintained as unique systems of agriculture. (R23)

However, rapid changes in social, economic and environmental paradigms are contributing to the accelerated erosion of biodiversity and of traditional knowledge and agricultural practices around the world. In response, several international organizations have developed different approaches to recognise and preserve traditional and local food systems and support the small farmers who work within them, highlighting not only the importance of the systems themselves but the role and work of small farmers in providing precious economic and social services, and in maintaining these traditions and bicultural heritage for humanity as well as other benefits.