Building on thousands of years of domestication of native plants in the Andes, the Inka improved the quality and increased the variety of corn, quinoa, potato and other tubers. Llamas were a source of meat. Food diversification is key to sustainability. Variation in domesticated foods ensures that crops will survive plagues and changing climatic conditions such as drought. In this way, food biodiversity can improve nutrition and health, safeguard against hunger, strengthen local food systems, and contribute to environmental sustainability.