“Eating local”: Is radical change afoot?

As a space for women to acquire and mobilize specialized knowledge about plants, the kitchen is linked to the maintenance of both culture and agrobiodiversity, while remaining the site of “constraint-driven innovation.” Women, who are responsible for agro-food transformation processes and who ensure food security for their households, generally use plants in a more diverse way than men. In a critical situation, they innovate in favor of “eating local,” thus driving a long-lasting shift in eating habits in their cities, reducing dependence on food from outside.