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Societal issue and theoretical background: The sustainability of human societies relies on the intergenerational transmission of capital stocks, whether natural, social, or economic. With ever more competition for economic resources, the sustainability of societies must increasingly focus on the mutual reinforcement of social and natural capitals. This perspective is particularly relevant for peasant agriculture, under constant threat of social and economic exclusion, but whose social and natural capitals remain important though often underused by the peasants themselves. The concepts of commoning and social capital are useful for addressing these issues and activating biocultural heritage from an inclusive sustainability perspective. Objectives and methods: We seek to understand how peasants organize themselves to collectively achieve social and economic inclusion goals that could promote their sustainability and resilience in the face of economic constraints. Using field surveys and participatory-action research, we analyzed the social, economic, and environmental factors that foster the emergence and sustainability of producer organizations and their value chains. We did so in three peasant organizations in Argentina, Bolivia and Chile, which share a common starting point around valorisation of traditional quinoa crops, but vary greatly in terms of size, internal dynamics, and subsequent organisational trajectories. Results: The successes and challenges of the social innovations implemented in the three cases studied provide lessons on how farmers mobilise their social capital and harness the resources of their cultural and natural capital to achieve inclusive sustainability. While some lessons remain context-specific, others appear to be independent of the size and place of the organizations, and several demonstrate the importance of the social interactions maintained both within the organizations and with the end consumers.

RESUMEN La quínoa (Chenopodium quinoa) es un pseudocereal cultivado ampliamente en países andinos, con alta variabilidad genética, adaptabilidad y bajo costo de producción, razón por la cual sus granos constituyen un alimento de gran importancia en países como Bolivia y Ecuador, donde además las hojas del quínoa se emplean también como hortalizas. En este contexto, surge la idea de deshidratar hojas de quínoa para elaborar harina de hojas, como una alternativa de nuevo producto en la elaboración de alimentos para consumo humano. En primera instancia se midió el rendimiento de hojas verdes recolectadas en un predio ubicado en la región del Libertador Bernardo O´Higgins, posteriormente, las hojas recolectadas fueron deshidratadas y molidas a fin de elaborar harina de hojas de quínoa. En la segunda etapa del estudio, se empleó la harina de hojas en la elaboración de galletas de avena con niveles decrecientes de incorporación al 20, 15 y 10% de harina de hojas respectivamente. Los resultados sugieren que existen diferencias en la aceptabilidad en función del nivel de incorporación de harina de hojas. Adicionalmente se evaluó la disposición por parte de los participantes a adquirir otros productos que incluyeran harina de hojas de quínoa. ABSTRACT Quinoa (Chenopodium quinoa) is a widely cultivated pseudo-cereal in Andean countries, with high genetic variability, adaptability and low production cost, reason why their grains are a highly important source of food in countries such as Bolivia and Equator, where quinoa leaves are also used as vegetables. In this context, the idea of dehydrating quinoa leaves arises as new ingredient alternative for human consumption. On the first stage of study, yield on green quinoa leaves cultivated at the Bernardo O´Higgins region was measured, later; collected leaves were dehydrated and grounded in order to make quinoa leaves flour. On the second stage, quinoa leaves flour was used to prepare oat biscuits with decreasing amounts of quinoa leaves flour at 20, 15 and 10% respectively. The results indicate that there are differences in acceptability depending on the level of incorporation of leaf meal. Additionally, the willingness of the participants to purchase other products that included quinoa leaf meal was evaluated.