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Neglect of traditional food systems has led to serious nutrition and health problems throughout the Pacific Islands. At the same time, there is concern about the loss of traditional knowledge, customs and culture related to local foods, and of biodiversity. However, there is still a great diversity of nutrient-rich local food crops in the Pacific, along with considerable knowledge about these foods, their methods of production, harvesting, storage, and preparation. An integrated approach is needed in order to make a meaningful impact on increased production, marketing/processing and use of local food crops and foods for better health and nutrition, requiring greater collaboration between the health sector and agencies in other sectors. Priorities for action include: documentation and assessment of traditional food systems, including analysis of local foods and crop varieties for their nutrient content; innovative means of increasing awareness of the values of local foods among the general public and policy makers; conservation of rare varieties of crops and food trees and protection of the environment; and an increased focus on small-scale processing and marketing of local foods. Overriding all of this is the urgent need to mainstream consideration of these important issues into relevant national and regional policies. The rubric "Biodiversity for Health and Nutrition" incorporates all of these issues and provides a framework within which all partner agencies can be involved.