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\hypersetup{pdftitle={``food That Makes You Strong'': Local and Scientific Knowledge in the Framework of Food Sustainability},pdfauthor={Marie-Luise Hertkorn},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Farmers' knowledge, food sustainability, local knowledge, nutrition},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{``food That Makes You Strong'': Local and Scientific Knowledge in the Framework of Food Sustainability\footnote{\textbf{Contact Address:} Marie-Luise Hertkorn, ETH Zurich, Department of Humanities, Social and Political Sciences, Möhrlistr. 118, 8006~Zürich, Switzerland, \mbox{e-mail}: \email{m.hertkorn@posteo.de}}\\[0.8ex]}}
\normalsize{\textsc{Marie-Luise Hertkorn}}
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\begin{itemize*}
\item[]{\small{\textit{ETH Zurich, Department of Humanities, Social and Political Sciences, Switzerland}}}
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\index[author]{Hertkorn, Marie-Luise}
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\textbf{Abstract}
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\normalsize{
In recent years, numerous development programs have increasingly focused on "knowledge" as a key factor for development. Yet, the complex field of development practice involves many different kinds of knowledge which are not always easily compatible. When local and scientific knowledge systems clash, the latter are often ascribed epistemic authority over situated knowledge forms. The growing body of research on local knowledge suggests that the integration of such knowledge in development planning is desirable for sustainable development solutions. If knowers from local communities are to be regarded as epistemic equals, however, the claim of universality of scientific knowledge has to be challenged when local and scientific views collide.



This study investigates the interplay of scientific knowledge (involving highly abstract principles based on evidence gained through experiment and modelling) and local knowledge (based on observations in a specific context) at the example of "good" nutrition in the framework of food sustainability. Based on 30 qualitative interviews and two participant observations in the Mount Kenya region, Kenyan smallholder famers' perspectives on "good" nutrition are examined. These views are compared with perspectives of both Kenyan and Swiss scientists working in the field of nutrition, and with FAO and WHO nutrition guidelines. 



Results suggest that local and scientific forms of knowing are broadly compatible as regards the benefits of a balanced diet and the use of wholemeal foods. Elderly farmers deplore the decline of traditional foods and the introduction of processed products; in their view, modern foods cause weakness in young people's bodies. Both elderly and middle"=aged respondents are worried about negative health impacts resulting from the use of fertilisers and agricultural chemicals, but farmers indicate to have no other option. Consequently, fostering a dialogue between organic agricultural scientists and smallholder farmers would contribute to the incorporation of external, scientific knowledge on effective organic farming techniques in existing local farming practice. In this way, farmers could be assisted in the sustainable production of chemical"=free food, enhancing both food safety and food sustainability in the Mount Kenya region.}

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\noindent \textbf{Keywords:} Farmers' knowledge, food sustainability, local knowledge, nutrition
\index[key]{Farmers' knowledge}
\index[key]{Food!sustainability}
\index[key]{Local!knowledge}
\index[key]{Nutrition}
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