Jakarta, June 14, 2025 – Amid the rise of processed foods and modern consumption patterns, returning to the preparation and consumption of local foods has become a vital step for communities to preserve cultural identity, enhance food security, and reconnect with their surrounding environment. Preserving local food diversity also promotes healthier and more sustainable diets.
This was the central theme of the discussion forum titled “Preserving Local Food Stories”, co-hosted by Lingkar Temu Kabupaten Lestari (LTKL) and the Humanis and Social Innovation Foundation (Humanis) on Friday (June 13) at the Emiria Soenassa Gallery, Taman Ismail Marzuki, Jakarta. The forum was moderated by Budhita Kismadi, Executive Director of Roemah Inspirit, and featured speakers including Ahmad Arif (Initiator of Nusantara Food Biodiversity), Chef Ragil Imam Wibowo (Co-Founder of Nusa Gastronomy), Laode Saiful Rahman (MasterChef Indonesia Finalist), Rodearni Purba (Public Relations & Fundraising Officer at IDEP Foundation), and Esty Yuniar (Researcher at Semesta Sintang Lestari).
Rodearni shared that IDEP Foundation’s programs in Kapuas Hulu, West Kalimantan, focus on permaculture-based approaches—a sustainable method of land and food system management that utilizes local resources to meet community needs.
“Discussions around food security often remain at the macro level, when in fact, food needs are highly diverse. Through IDEP’s approach, we see how food security can be strengthened at the family and community level,” said Rodearni.
Permaculture training programs, such as those carried out by IDEP in Kapuas Hulu, have successfully inspired farmers to adopt agroecological practices that are not only productive but also maintain natural cycles and enhance household food independence. As an organization committed to sustainable agriculture through permaculture in Indonesia, IDEP has conducted extensive training and mentoring for local farmers to help them manage their land regeneratively and independently.
Rodearni further explained that permaculture offers alternative land-use strategies.
“Even a previously unused yard can be transformed into a productive food garden focused on household consumption,” she added. IDEP Foundation’s research revealed numerous unique local food sources found only in Kapuas Hulu.
“Many of these foods remain underutilized because people only know how to prepare them in limited ways. IDEP has initiated training programs on how to process these local foods to increase their added value,” Rodearni concluded.
As part of IDEP Foundation’s empowerment program, farmers are also equipped with knowledge to transition from monoculture farming practices to regenerative agricultural systems, while gaining a deeper understanding that farming is not solely an economic activity but is closely linked to health and sustainability.
“There is a need to build capacity within the agricultural sector, especially among key actors such as farmers,” Rodearni emphasized.
In addition to promoting agricultural biodiversity and sustainable local food systems, it is equally important to document the diversity of food and its cultural context, ensuring that the resources and knowledge embedded within them are not lost. This effort is championed by Nusantara Food Biodiversity, an initiative that compiles a wide array of data and cultural insights on local foods—covering everything from production, harvesting, processing, storage, and preparation methods, to the history and policy landscape surrounding food across Indonesia.
“We need to preserve [local food] so it doesn’t disappear, because the knowledge of how to process it lies with the local communities,” Arif explained. “For example, there is a type of toxic legume in East Nusa Tenggara, but local people have developed specific methods to safely prepare and consume it.”
Arif shared that the Nusantara Food Biodiversity movement continues to encourage young people—as consumers of local food—to document the identity and cultural knowledge behind their region’s ingredients, including how they are prepared, served, and the stories behind them.
“It’s important to instill a sense of pride in their local food heritage. So far, we have successfully documented more than 500 local food entries from Aceh to Papua, and everyone is welcome to join as a contributor,” Arif said.
Innovations for Sustainable Local Food
The discussion also highlighted various innovations aimed at preserving Indonesia’s rich diversity of food and culture. Local food is being repackaged in more appealing and accessible ways to spark public interest and increase consumption. One such innovation was shared by Chef Ragil, who presents Indonesian cuisine through a modern lens, incorporating artistry and deeper meaning into food experiences.
“There are so many regions with unique local recipes that remain unknown to the wider public, including those from indigenous communities and small-scale farmers, which are incredibly exciting to explore further,” said Chef Ragil.
“We develop these recipes while honoring their cultural values and local wisdom.”
Chef Ragil also emphasized the importance of fostering a sense of pride in local products, and processing them in ways that enhance their economic value.
“For example, breadfruit, which is widely found from Aceh to Papua, can be made into delicious chips. It can also be transformed into modern dishes fit for cafes,” he said. Another example, he noted, is the sour eggplant found in Kalimantan. “It’s usually used in just one or two traditional dishes, but it can actually be developed into cake fillings, jams, or dried fruit products.”
Echoing Chef Ragil’s approach, Chef Laode also celebrates the richness of the archipelago by showcasing local ingredients in his culinary creations.
“As a young person studying regional gastronomy, I introduce traditional foods in a modern way without stripping away their culture and tradition,” said Laode, who hails from Muna Island, Southeast Sulawesi.
Previously, Chef Laode traveled to West Sumatra to try Nasi Padeh, a dish made from rice mixed with various plants and spices. He brought this inspiration back to Sulawesi, a region also rich in edible plants, including diverse types of rice alternatives made from cassava and corn. He also visited Sintang Regency in West Kalimantan, where he engaged with local youth to help document their local food traditions.
Responding to the ideas shared by the speakers, Esty, a young representative from Sintang and part of Semesta Sintang Lestari—a local body focused on research and commodities in the regency—shared her perspective. She explained a recent innovation involving Toman fish, a high-protein species, as part of efforts to combat the high rates of stunting in Sintang.
“We developed a biscuit made from Toman fish so it could be consumed by children,” said Esty. The product has received positive feedback and is currently being piloted in Sintang. She also encouraged communities to grow their own vegetables for daily consumption, as this is a key step in reviving local food systems.
The speakers agreed that reviving local food systems is a collective responsibility for a sustainable future. This begins with practicing sustainable agriculture, documenting the diversity of local foods, and introducing culinary innovations to bring these foods to a wider audience. By doing so, the issue of local food remains relevant and continues to be discussed in public forums—especially in the context of food insecurity and climate change. It is hoped that these efforts will influence government-level discourse on the critical role of local food in building food security at the district level, while also encouraging concrete actions to improve community well-being.
The two-hour discussion served as a safe, ongoing space for cross-sectoral dialogue and knowledge exchange on climate action initiatives, known as Ruang Setara Lestari, an initiative by Humanis. LTKL, as a collaborative partner, took part in the dialogue as part of its broader effort to amplify narratives around nature, food, and culture, while also helping to build momentum toward Festival Lestari 2026 in West Kalimantan, where three districts—Kapuas Hulu, Sanggau, and Sintang—have been designated as co-hosts.
