Guwahati: A high-profile panel discussion on Assam’s indigenous food systems was held at Cotton University on Monday, bringing together scholars, food practitioners, students, climate experts, and community members from Assam and Karnataka.
The event, titled “Indigenous Food Systems of Assam: Reclaiming, Reviving, and Reimagining Assam’s Food Heritage for a Sustainable Future,” aimed to explore ways to preserve and revitalize the state’s traditional food practices in the face of environmental and social challenges.
The discussion was organized jointly by the Centre for Environment and Climate Action Foundation (CECAF), the School of Climate Change and Sustainability at Azim Premji University, the Centre for Clouds and Climate Change Research (C4R) at Cotton University, and the Azim Premji Foundation.
Ramesh Ch. Deka, Vice Chancellor of Cotton University, attended as the chief guest and highlighted the importance of indigenous food systems for public health and cultural survival amid rapid environmental change. The session began with an opening remark and presentation of the concept note by Kamal Kumar Tanti, Director of CECAF, who stressed that Assam’s traditional food systems, rooted in local ecology, are under threat from urbanization and the spread of processed foods.
The panel included experts such as Sivasish Biswas, Pro-Vice Chancellor of Assam University Diphu Campus; Ajit Sarmah Baruah, Director of Bhogali Food Products Pvt. Ltd.; renowned chef and food scholar Atul Lahkar; Rahul Mahanta, Director of C4R; and Santonu Goswami and Arvind Lakshmisha from Azim Premji University. They discussed the cultural, ecological, and nutritional significance of Assam’s food heritage, as well as the challenges it faces, including changing lifestyles, land-use shifts, climate variability, and the erosion of traditional knowledge.
Panelists stressed the need to document indigenous food practices, support community-led initiatives, and create ethical market linkages for traditional products. They also emphasized integrating indigenous knowledge with modern nutritional science and climate research to build resilient and sustainable food systems.
Moderated by Sumi Daa-dhora, Assistant Professor at Mahapurusha Srimanta Sankaradeva Viswavidyalaya, the discussion included active audience participation, with perspectives from different regions of Assam. The session concluded with a shared call for continued dialogue among communities, universities, policymakers, and civil society organizations to preserve Assam’s culinary heritage and ensure a sustainable and inclusive food future.