There is a rich habitat of natural foods in Indian tribal environments that could possibly be used to promote food security, nutrition, and health. The tribal communities in India are a good example of indigenous populations with a vast cultural diversity, traditions, and environments (International Fund for Agricultural Development 2003 Singh, Singh, and Sureja 2007). A synchronized plan for both the conservation and judicious utilization of food related resources involves working with indigenous communities to document traditional knowledge of edible plants, food processing, and medicinal value of local animal and plant resources. Traditional foods are those which indigenous peoples have access to locally, without having to purchase them, and within traditional knowledge and the natural environment from farming or wild harvesting (Kuhnlein, Erasmus, and Spigelski 2009). One suggested approach is the adoption of an ecosystem approach in agricultural management with an emphasis on traditional and indigenous coping strategies. The emphasis is on identifying low-resource strategies acceptable to communities that do not put an unnecessary burden on the environment (Food and Agriculture Organization 1993). The global community is increasingly looking towards finding means of sustainable nutrition for the growing population across all countries.
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