Peru is famous for its diverse and innovative cuisine - but how is it making sure its venerable food heritage is preserved for decades to come? We meet the indigenous Quechua people who are cultivating more than 1300 species of potato, working with scientists to safeguard seeds in community banks as part of both ecological and cultural efforts. And we hear how communities in the high Andes are turning back to crops like quinoa and kiwacha in the face of climate pressures and the desire to boost nutrition.

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Presenter: Myra Anubi

(Image: Peruvian farmer Victoria Quispe on her farm, Jesus Infantes, SIMPLi)