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- 2. Nutritional status, food insecurity, and biodiversity among the Khasi
- 1. Mother and child nutrition among the Chakhesang tribe
- 3. School Garden Manual
- 4. Changing gender roles and relations in food provisioning among matrilineal Khasi and patrilineal Chakhesang Indigenous rural People of NE India
- 5. Nutritional Manual for School MDM Programs
- 6. ABD and Priority Food Plants for School MDM Programs
- 7. Landscape Resilience in Khweng and Umsawwar communities
- 8. Identifying Stress Tolerant Crops in NE India
- 9. Value chain of Eri Silk “Ryndia”
- 10. Land Tenure System and Landlessness in Meghalaya
- 11. Bushmeat- The Hidden Dangers
- 12. Best Practice in IFS of Meghalaya
- 13. Indigenous food promotion-Dietary Diversity
- 14. Assessment of WASH Interventions
- 15. Dietary Diversity Score Analysis in Ri-Bhoi
- 16. Disaster Management Act 2005 Analysis
- 17. Agrobiodiversity and Priority Food Plants for Inclusion in the School MDM Program
- 18. Participatory Mapping of Agrobiodiversity 2019
- 19. Market survey for assessing demand of organic food
- 20. Pollinators study and Indigenous pollinators network
- 21. Analysis of Barriers Affecting Children and Mothers’ Nutrition and Health Status
- 22. Dietary diversity and its determinants among Khasi and Garo indigenous women (15 to 49 years) in Meghalaya, northeast India
- 23. The White/Wiphala Paper on Indigenous Peoples’ food systems
- 24. Indigenous Peoples’ food systems
- 25. Report on dietary diversity survey 2019
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Tag Archives: Indigenous Food
Mei-Ramew recipe: Local and flavourful Roselle ice cream by Kong Plantina
Roselle is mainly used for cooking, especially for making curry. However, presently, the communities have found a few ways to innovate with this food plant. They have come up with interesting recipes to promote this nutritious and local food plant that is cultivated in and around the Ri-Bhoi region of Meghalaya. Continue reading
Posted in ARTICLE
Tagged A Taste of Mei-Ramew, Indigenous Food, Local Recipe, Mei-Ramew Cafe
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Mei Ramew Cafe: A vehicle to promote NUS (Neglected & Underutilised Species)
Currently, 75 percent of the world’s food is generated from only 12 plants and five animal species despite around 250,000 to 300,000 known edible plant species in the world and 150 to 200 species already being used by humans for food. Continue reading
Posted in ARTICLE
Tagged #indigenousfoodsystems, #indigenouspeoples, Indigenous Food, Mei-Ramew Cafe
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Game-changing dialogue at UN Food Systems Pre Summit: Bah Phrang Roy highlights the value of Indigenous Peoples’ food systems
As part of the Decade of Action to achieve Sustainable Development Goals by 2030, the UN Secretary-General António Guterres has convened a Food Systems Summit scheduled for September this year. Continue reading
Posted in ARTICLE
Tagged Indigenous Food, Indigenous Food Systems, Indigenous peoples, UN FSS 2021
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Na ka Kper Syntiew sha ka Kper Jhur
Hapdeng ka lock down, bun napdeng jongngi ngi ia pynlut por hala ki jong ki iing ki sem. Ka jingbatai ki riew shemphang, ki ong ba kawei na ki lad ban ialeh pyrshah ia u COVID-19 dei ban tei ia ka bor met (immunity) da kaba bam bun jait ki thup jingbam. Ka Food and Agriculture Organization (FAO) jong ka United Nations kala phiah ia ki thup jingbam ha ki 10 tylli. Continue reading
Posted in ARTICLE
Tagged Indigenous Food, Indigenous Food Systems, Indigenous Knowledge
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Mid-day Meal training programme at Pashang cluster by NESFAS
India, having an immense youth population is at the brink of a new dawn and here at NESFAS, we recognise the potential that the youth holds and see the importance of education and nutrition. A lot of poverty-stricken families send their children to schools in hopes that they will receive a Mid-day Meal in the process, which will consequently reduce their financial burden. Continue reading
What foods did your ancestors love?- Aparna Pallavi, TEDX Talks
Via TEDx Talks: Around the world, Indigenous food cultures vanish because of industrialized agriculture and a shifting, Western-influenced concept of the ideal diet. Food researcher Aparna Pallavi explores why once-essential culinary traditions disappear from people’s lives and memories almost without … Continue reading
