Indigenous Shawi communities and national food security support: Right direction,but not enough |
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| Institution: | 1. Geography Department, McGill University, Burnside Hall Building, Room 705, 805 Sherbrooke Street West, Montreal, Quebec H3A0B9, Canada;2. Facultad de Salud Pública y Administración, Universidad Peruana Cayetano Heredia, Av. Honorio Delgado 430, SMP, Lima 31, Peru;3. Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, Ontario N1G 2W1, Canada;4. School of Human Nutrition, McGill University, CINE Building Macdonald Campus, 21,111 Lakeshore Road, Ste Anne de Bellevue, QC H9X 3V9, Canada;1. Université de Toulouse III, UPS, PHARMA-DEV, UMR 152, 118 Route de Narbonne, F-31062 Toulouse Cedex 9, France;2. IRD, UMR 152, F-31062 Toulouse Cedex 9, France;3. IRD, UMR 152, Mission IRD Casilla 18-1209, Lima, Peru;4. Laboratorios de Investigación y Desarrollo, Facultad de Ciencias y Filosofía, Universidad Peruana Cayetano Heredia, Avenida Honorio Delgado 430, San Martin de Porres, Lima, Peru;1. School of Nursing, National Yang Ming University, Taipei City, Taiwan, ROC;2. Department of Nursing, Chang Gung University of Science and Technology, Taoyuan County, Taiwan, ROC;3. Institute of Public Health, National Yang Ming University, Taipei City, Taiwan, ROC;1. Public Health Research Group, University of Alicante (Universidad de Alicante), Edificio de Ciencias Sociales, Campus San Vicente del Raspeig, Ap. 99, C.P. 03080, Alicante, Spain;2. Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Brazil;3. Department of Community Nursing, Preventive Medicine and Public Health and History of Science, University of Alicante, Campus San Vicente del Raspeig, Ap. 99, C.P. 03080, Alicante, Spain;4. Nutrition Post-Graduate Program, Federal University of Santa Catarina, Campus Universitário Trindade, Centro de Ciências da Saúde, Departamento de Nutrição, Florianópolis, SC, 88040-900, Brazil;5. Gaúcha Association for the Protection of the Natural Environment (AGAPAN), Av Osvaldo Aranha, 440 sala, 304 – Bairro Bom Fim, Porto Alegre, RS, 90, 035-190, Brazil;6. Nutrition Department, Nutrition Post-Graduate Program, Federal University of Santa Catarina, Campus Universitário Trindade, Centro de Ciências da Saúde, Departamento de Nutrição, Florianópolis, SC, 88040-900, Brazil;1. Department of Geography, McGill University, Montreal, Canada;2. Priestley International Centre for Climate, University of Leeds, Leeds, UK;3. Department of Natural Resource Sciences, McGill University, Montreal, Canada;4. Natural Resources Institute, University of Manitoba, Winnipeg, Canada;5. The Bieler School of Environment, McGill University, Montreal, Canada;1. Black Dog Institute, Hospital Road, Randwick, NSW 2031, Australia;2. Faculty of Transdisciplinary Innovation University of Technology Sydney, 15 Broadway Ultimo, NSW 2007, Australia;3. National Institute of Dramatic Arts, 15 Broadway, Ultimo, NSW 2007, Australia;4. School of Business Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia;5. Everymind, Hunter New England Local Health District, P.O. Box 833, Newcastle, NSW 2300, Australia;6. School of Medicine & Public Health, University of Newcastle, University Drive, Newcastle, Callaghan, NSW 2308, Australia |
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| Abstract: | Food insecurity is a major challenge facing Peru’s Indigenous Shawi communities, who receive food support through national level programs. There is limited research, however, on how national food and social programming support is perceived, received and used among Indigenous communities. We address this research gap by characterizing the preferred diet and coping mechanisms among Shawi Indigenous households, and investigating community perspectives on the national food program and national social supports. We used a mixed methods approach, including a quantitative survey among eleven Shawi communities in the Peruvian Amazon (n = 177 households), and semi-structured interviews with key informants (n = 24). We found that national food programs in Peru rarely provide foods that are desired and preferred among the Shawi, particularly familiar and locally-sourced protein sources such as bushmeat and fish. Food and social programming requirements do not integrate consideration of the remoteness of many vulnerable households, and are considered culturally or linguistically inaccessible to many families. In some cases, foods supplied by national programs are not consumed as they are perceived as unfamiliar. Key opportunities to improve food and social programing include: monitoring and revising eligibility requirements for remote and highly vulnerable households; increasing provision of locally-preferred protein food and familiar food types; avoiding use of written Spanish as a sole source of information to support programming; extending food provision outside of school months; developing contingency plans during education sector strikes; considering hiring of staff with working knowledge of local languages for community distributions; using visual or oral communication rather than written communication to increase accessibility of programs; increasing knowledge on the use and nutritional value of external food; and considering exemptions to school and health eligibility requirements during the rainy season and during sector strikes. Nationally-developed programming that does not consider Indigenous and cultural contexts risks inefficiency, limited improvement of health outcomes, and the potential to increase inequities in Indigenous health. |
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| Keywords: | Nutrition Food security Food policy Peru Indigenous people Amazon |
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