Increase food and nutritional security of populations by promoting foods with high nutritional value (particularly through diversification), therapeutic and resilient to climatic hazards

Reduce pressure on natural resources (NR) including forests by promoting alternative sources of income and food.

Generate scientific knowledge on indigenous foods and disseminate it through scientific publications, technical reports, posters and leaflets.

Ensure the transfer of promising technologies to boost the productivity and profitability of sectors based on indigenous foods.

Provide scientific support to young people (for undergraduate, masters and doctoral research, training, internships) to increase their interest in indigenous foods.