In tropical areas worldwide, the meat of wild animals (wildmeat) has long been a part of the staple diet of forest-dwelling peoples.
Contrary to a popular view, this cultural preference is not a matter of lack of awareness or entrepreneurship. It relates ultimately to the low productivity of domestic livestock in tropical forest conditions, and the high risks and investment costs associated with such husbandry. Wild harvest is often the most accessible and sustainable form of protein source.
The main aim of this session is to present new studies on the use of wild meat in tropical areas in Latin America, Africa and Asia, discuss current challenges, and propose new lines of research to achieve sustainable consumption and trade of bushmeat.