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is the most comprehensive assessment ever conducted on Amazonian wild meat systems. Drawing on almost six decades of data from more than 600 Indigenous and local communities, researchers, including from the ��������, demonstrate that wild meat is a cornerstone of food and nutrition security.

Covering the full Amazon biome, the research estimates that wild meat harvested in rural areas can supply nearly half of the daily protein and iron requirements of the region’s roughly 11 million rural inhabitants. It also delivers high levels of essential micronutrients—such as zinc and B-complex vitamins—difficult to obtain from the most commonly available domesticated meats.

In total at least 500 species are eaten. But 20 of these account for 72% of all animals hunted,  —led by species such as white-lipped peccary, tapir, and paca.

The authors warn that escalating deforestation is destabilizing these systems. Professor Jean Boubli, Chair of Primate Ecology and Evolution at the School of Science, Engineering and the Environment at the ��������, UK is one of the authors. He said: “People have been in the Amazon forever but with the cutting of the forest and more people living in and around cities, things are changing. People living near areas where the forest has been cleared are not getting as much benefits in terms of nutrition coming from wild meat as they used to.

“If we want these people to have food security we need to keep the forest standing.”

Boubli has worked for several years with the Yanomami people of the Brazil–Venezuela border, participating in many of their hunting expeditions.

The research found that in forest landscapes where more than 70% of tree cover has been lost, the number of animals harvested per hunter has dropped by 7567%. This shift has forced communities to rely more heavily on generalist species such as armadillos, capybaras, and doves, especially close to expanding towns and cities where demand for protein is high. Replacing wild meat with domesticated livestock—often proposed as a conservation solution—would come at enormous environmental and nutritional cost. To provide an equivalent amount of beef, up to 64,000 km² of forest would need to be converted to pasture, releasing as much as 1.16 billion tons of CO₂—around 3% of annual global emissions. Moreover, domestic meats like chicken offer significantly lower iron and zinc levels, potentially driving micronutrient deficiencies.

Despite high annual harvest volumes, wildlife remains most abundant in Indigenous and traditional territories. The study emphasizes that customary rules, hunting calendars, and reciprocal relationships with nature have protected animal populations for thousands of years. These governance systems—not prohibition—offer the most effective path to sustaining both species and livelihoods.

“Where Indigenous rights are respected and territories protected, the forest and its wildlife flourish,” the authors note. “Efforts to restrict or replace wild meat without understanding this reality risk repeating colonialist mistakes and undermining the autonomy and health of Amazonian peoples.”

The findings underscore that conserving Amazonian forests is inextricably linked to securing human well-being and achieving global sustainability goals. Strengthening community land rights and governance emerges as a critical strategy to maintain wildlife, protect cultural heritage, and ensure long-term resilience in food systems deeply intertwined with nature. The research directly contributes to advancing multiple United Nations Sustainable Development Goals, including Zero Hunger

The study was also co-authored by several Indigenous representatives, and the Coordination of Indigenous Organizations of the Brazilian Amazon (COIAB) mentioned that ““Studies such as this, which highlight the importance of the use and sustainable management of wildlife for our peoples, are in full alignment with our efforts to preserve the traditional relationship we maintain with nature. The results of this research have the potential to strengthen our debate at national and Amazonian scales, reinforcing the need to protect our territories for the continuity of our sustainable traditional practices, which are essential for the food security and nutritional well-being of our peoples.”