The biocultural heritage and diversity of localised food systems are resources that some communities, governments and other actors are mobilising to pursue their development objectives. However, further understanding is needed to determine how regimes of access and benefit surrounding this collectively held heritage are affected by its use in development projects. This dissertation examines rural development involving interventions in the food systems of the Central Valley of Tarija, Bolivia, and the ripple effects on the people who depend on these systems for their survival as producers, intermediaries and consumers. Core themes relate to personal histories and experiences of change and continuity in household economies and diet, and the role of biocultural heritage within localised food systems. These are examined in relation to processes of territorial construction and ordering through development programs and less planned processes of global and environmental change. Data were gathered through a food systems methodology, acknowledging the complex, interdependent relationships among production, transformation, exchange and consumption. The primary methods used were semi-structured interviews with local producers, intermediaries, consumers and government and non-governmental organisation key informants, complemented by participant observation, surveys, and document review. I found edible biocultural heritage to be a key resource in territorial projects seeking to alter current and future conditions of the Central Valley territory. From the 1970s onward, agricultural production possibilities available to research participant households have narrowed because of land enclosures, market integration, and other intersecting factors ultimately favouring transition towards commodity production (Chapter 2). Some smallholder viticulturalists, however, have incorporated grape production within multi-species agroecosystems to balance the risks and benefits of participation in the expanding commercial sector (Chapter 3). Edible biocultural heritage is being mobilised within multiple territorial projects in the Central Valley, including a gourmet project (Chapter 4) and an alternative food network around campesino gastronomic heritage (Chapter 5), with distinct ecological, economic and sociocultural implications. Whose heritage (or aspects of heritage) is carried forward and given precedence within development processes, and whose is rendered less viable and visible, has significant impacts on food systems’ form and function, the representations of local identity they manifest and the livelihood possibilities they entail. / February 2017

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This thesis explores if and how an alternative certification system for agricultural products, the Participatory Guarantee System (PGS), could support small-scale farmers to preserve and promote biocultural and food heritage, linked to the landscape they inhabit, their identity as farmers and traditional knowledge. The PGS has been identified by Slow Food as an efficient low-cost and local 'bottom-up' quality assurance system, in order to develop their Presidia project and to re-embed agricultural productions within their traditional socio-ecological contexts. Small-holder farmers all over the world encounter problems in accessing conventional certification systems because of their complexity and strict quality compliance standards, which tend to marginalize this category of producers. I have critically analyzed the extent to which actors and stakeholders agree with the PGS core principles and if, and how, a well-formulated PGS certification can be regarded as a democratic process which fulfils its broader goals. In order to re-structure society from an agri-food perspective, towards a more democratic governance, the core problem lays in how standards and certifications are formed, assessed and applied. The crux of this study is to examine the degree to which a different type of governance, such as the PGS, can induce democratic and participatory methods of food certification. I have conducted semi-structured interviews with various local actors who belong to the social field of alternative food productions underneath the umbrella of Slow Food. Here I investigate the social dimension, the debate and comprehension of the PGS, and the concept of Governmentality by Foucault, as applied to Presidia. In the thesis I show that the PGS provide social benefits to local communities that undergo this certification process. The PGS is able to contribute to the creation of solidarity among actors within the food system, designing a transparent certification system against the logic of commodification.