Nowadays, global food production has become a huge market for agricultural equipment, fossil fuels, synthetic fertilizers, pesticides and genetically modified organisms. Industrialised agriculture and livestock farming is constantly expanding, displacing traditional methods of food production and destroying local rural communities and the natural environment across the planet. Natural resources are privatized and the reproductive mechanisms of nature are patented, while at the same time the “rights” of corporations to unlimited profitability are enshrined and destructive practices that degrade natural ecosystems and the value of human life are legalized. As local and national markets are being disrupted, self-sufficiency in basic foodstuffs is being lost and an increasing dependence on imports is being promoted. International markets are expanding and global monopolies are being established, flattening any local food culture.

Faced with this global reality, we seek to take a holistic approach to the food sovereignty issues that arise and seek local solutions. In this context, we are developing this theme by organizing a series of actions to motivate, educate and support individuals and groups in redefining basic daily needs in relation to nutrition and regaining control over food and its production process. The information events, open workshops, courses and seminars organised in New Guinea aim to develop the appropriate intellectual tools and practical skills so that we can:

• actively engage in the production process, using sustainable practices on a small scale that provide healthy and safe food while revitalising local ecosystems.

• develop structures and relationships that will enable direct producer-consumer contact and access to safe, quality and culturally compatible food.

• to exploit and preserve the genetic wealth of local varieties.

• integrate food production, collection and processing into our daily lives, creating new healthy connections with the natural environment and the people around us.