Khasi Food System recognised in UN-FAO publication

Shillong, June 25: The Khasi Food System has been accorded recognition in an international publication ‘Indigenous Peoples’ food systems: Insights on sustainability and resilience from the frontline of climate change’.
This book is by the Food and Agriculture Organization (FAO) of the UN and the Alliance of Bioversity International and CIAT and was officially launched on June 25, 2021 through an online event.
The book analyses eight different Indigenous Peoples food systems in Asia, Pacific, Latin America, Arctic and Africa identifies threats affecting their food security and warns about their future and the impacts their disappearance will have on humanity’s ability to adapt to climate change.
The study area was in the Nongtraw community, facilitated by NESFAS and TIP, and it highlights the centrality of Jhum cultivation, which is a rotational form of food generation and production. Dr. Bhogtoram Mawroh, Sr. Associate, NESFAS, and co-author of the Khasi Food System chapter, presented the key findings during the event.
The chapter for the Khasi Food System is titled ‘Treasures from shifting cultivation in the Himalayan’s evergreen forest- Jhum, fishing and gathering food system of the Khasi people in Meghalaya, India’. This chapter was authored by community members of Nongtraw village, Meghalaya, India, NESFAS Team; Bhogtoram Mawroh, Ruth Sohtun, Pius Ranee, Melari Nongrum. Phrang Roy, Coordinator, TIP and Founding Chair, NESFAS, along with Gennifer Meldrum, Alliance of Bioversity International and CIAT, Rome, Italy, also penned it.
“North East India and Meghalaya in particular still maintain strong indigenous food systems. However, this is coming under increasing threat. The study helps in shedding light on the sustainability of the Indigenous Peoples’ food systems and bringing out lessons for resilience and sustainability of the food systems in general. These will help policy makers around the globe to customize their own policies on food for sustainable development,” Dr. Mawroh said.