By Ann Trevenen-Jones
Local and traditional food markets are a critical sustainability and resilience entry point, with multiple levers for locally led and contextualized food systems transformation that is inclusive and equitable. Prolifically spread throughout local communities and cities in sub-Saharan Africa and Southern and Southeast Asia, these markets are energized places where people, especially urban low-income and poor communities, as well as local and city governments connect with each other and the wider food system.
Crowded with the business of livelihoods, governance, social learning about food, and routines that reinforce community relationships, local and traditional…