Abstract (English):
The article reveals the problems of formation and functioning of food systems of indigenous peoples of the world. The concept of "food system" is discussed in the context of food security, conservation of biodiversity, ecological knowledge, and also as a basis for ethnic, linguistic and cultural identities of indigenous peoples. The article provides an overview of the research results of G.V. Kunlein (Canada) and S. Chotiboriboon (Thailand) Yu, who studied the food systems of the Nuksalk people (British Columbia, Canada) and the Karen people (Thailand). A model study was conducted on the material of Canadian indigenous peoples. Food systems of indigenous peoples are gradually losing their significance, being replaced by standardized food products of urbanized communities. However, the restoration of specific food systems and educational policies to teach indigenous peoples to use their traditional foods and restore their food culture (including ingredient collection and cooking technologies) im-prove the quality of life of these indigenous peoples, while simultaneously strengthening the biodiversity of the territory of their traditional residence.

Keywords:
Indigenous peoples, food systems, indigenous knowledge, food plants

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