SUSTAINABLE LIVELIHOODS

World Food Day 2024

admin_samdhana — Mon, 21 Oct 2024 02:16:03 +0000

World Food Day 2024 admin_samdhana Mon, 10/21/2024 - 09:16

Do you know how many varieties of bananas you have in your locality? During Chef Lao's trip to the local market in Cagayan de Oro City last October 9, he was able to buy three varieties that came from the neighboring municipalities, such as saging tindok from Talakag, Bukidnon, sab-a from Lagonglong, Misamis Oriental and cardava or kadisnon.

Laorence Castillo, fondly known as Chef Lao, who is one of the founders of Gulay Pa More movement that is promoting local and traditional foods, was one of the resource persons during the stocktaking workshop on traditional food systems held last October 9-11, 2024 with Indigenous communities in Bukidnon and Misamis Oriental. This event was generously hosted by the University of Science and Technology of Southern Philippines (USTP), as part of our ongoing partnership.

Chef Laorence Castillo, of Gulay Pa More movement. (SAMDHANA/Xenia)

During his presentation and demonstration, he shared how food plays an important role in shaping and keeping local cultures and practices. For example, the tabon-tabon is a distinct ingredient for kinilaw (fish ceviche) and it is unique to the preparation style in Northern Mindanao. The different types of local vinegar and citrus reflects the vibrant culture of eating raw foods in the country. Local foods are one of the indicators of biodiversity, something that we should protect and promote. The proliferation of GMO-based and processed foods, and fast-food culture have removed us from knowing and appreciating our own food sources and local recipes.

Different heritage rice varieties

He added that in the Philippines, there are as many as 4,000 local rice varieties. But currently, there are only around 2,000 varieties of rice available. Some Higaonon and Menuvu communities in Misamis Oriental and Bukidnon respectively, are keeping their traditional rice seeds. This is an ongoing initiative as they increase efforts to keep and revive their own traditional foods.

Chef Lao prepared Tindok at Lutya sa Latik at Pinipig (Banana and Taro with Sweetened Coconut Milk and Pounded Rice), Burong Bigas at Manggang Paho (Vegan Fermented Rice on Mangoes) and Kulawo na Puso ng Saging sa Tuba at Biasong (Boiled Banana Blossom in Smoked Coconut Milk with Coconut Vinegar and Local Citrus). His menu demonstrated that vegetable-based recipes made with local ingredients are delicious, and can be easily prepared.

This World Food Day 2024, let us be aware of, and patronize the variety of local foods that abound in our own communities. Bringing back traditional and local food sources and supporting local farmers will be the key to ensuring nutritious and good food for all remains accessible.

Participants taking part in the cooking demonstration. (SAMDHANA/Xenia)

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SUSTAINABLE LIVELIHOODS

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Thu, 10/17/2024 - 12:00

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Participants of the workshop on traditional food systems. Held last October 9-11, 2024 with Chef Lao and Indigenous communities in Bukidnon and Misamis Oriental. (SAMDHANA/Xenia)

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“Realising Nature’s Potential Without Polluting the Earth”: Discussing Sustainable Business Models with Four Inspirational Figures

admin_samdhana — Wed, 12 Oct 2022 04:14:47 +0000

“Realising Nature’s Potential Without Polluting the Earth”: Discussing Sustainable Business Models with Four Inspirational Figures admin_samdhana Wed, 10/12/2022 - 11:14

Natural resources can provide a source of food, fuel, shelter and various other essential materials. They also underpin complex beliefs and traditions that can be the lifeblood of communities. In the digital era and in the midst of the 4.0 industrial revolution, many people are utilising them as the basis for sustainable livelihoods.

The multifaceted benefits of natural resources, along with the many sustainable ways in which they can successfully be utilised, was the topic of discussion among four experts at an online seminar held by the Samdhana Institute on Thursday, 14 July 2022. Entitled “Creative Talking and Thinking in Inspirational Women and Youth Groups”, or Cangkir Koppi discussion series. The webinar was moderated by Patti Rahmi Rahayu. This time, the webinar raised topic of Smart Practices in Managing Local Food Resources.

Kumeser Kafiar is the Programme Coordinator of Kainkain Karkara Byak; a customary council of Indigenous Peoples (IP) in the Padaido area of Papua in Indonesia. He discussed a number of smart practices in managing local food resources, particularly in relation to the sustainable management of natural resources according to customary regulations that are developed and implemented by the Adat Bar Padaido Institute.

“Customary institutions can resolve problems and claims, including resolving internal and external problems, by punishing people who violate customary rules," said Kafiar. "But so far it is still limited to strengthening the structure,” he added. “We continue to support this customary institution to issue customary regulations for all people in Padaido related to natural resource management.”

This approach can be seen in the management of coastal tourism in Sariba Village, Papua. The beach in this area is home to various kinds of coral reefs that make it ideally suited to snorkelling and diving trips. In addition, the white sandy stretch of shoreline makes for an idyllic holiday destination.

In order to regulate the tourist area and ensure its sustainability, Kafiar and Kainkain Karkara Byak collaborated with a group of five IP, comprising a mix of village residents and church administrators. Together, they made a commitment to manage the natural resources in Padaido, while also utilising them to their full potential.

Elsewhere, in the central region of Bali, the Head of Baga Raksa Alas Mertajati, Putu Ardana, has been encouraging organic farming in the buffer area of Alas Mertajati, which is also home to several natural springs. As an institution with special focus on Alas Mertajati, Baga Raksa Alas Mertajati educates all levels of society, encouraging them to return to the consumption of organic foods.

"Organic food is increasingly being ignored,” lamented Ardana, noting the essential health benefits this food is able to provide. “Not only that – it has a lot of potential, develops quickly and can be grown wild in people's gardens,” he added.

He continued that products made from organic materials were generally seen as being less desirable than processed products sourced from outside the community. One example he gave was the prevalence of instant noodles. Compared to these convenient but unhealthy foods, organic alternatives are infinitely more beneficial.

"Not only are (organic foods) rich in fibre, but there are also sources of carbohydrates such as tubers that can replace rice and instant noodles," said Ardana. On 1 July 2022, Baga Raksa Alas Mertajati held a culinary festival in four villages, serving food using local ingredients and recipes in each location in order to revive residents' interest in eating organic food.

"There were no foreign recipes or Western food,” says Ardana, who also invited chefs from five-star hotels to attend the event and sample the culinary delights of organic produce. “The response was extraordinary,” he says, noting that the chefs were impressed by the quality of the food on offer. “It was encouraging for us," he added.

Ardana and Baga Raksa Alas Mertajati went on to hold training for small enterprises in Tamblingan to market products made from local and organic ingredients. This included creations such as chips and floss, which can be sold in a variety of locations. “We sell them in local markets and at religious events,” he explains. “The response is very good – many repeat orders – the chips are delicious, what is clear is that they are all very organic, completely untouched by chemicals," said Ardana.

Another speaker at the webinar was Arief Swasono from Batik Alam Kampung Tambudan in Berau, East Kalimantan. He presented his experiences via PowerPoint, in relation to running a business based on the use of natural waste (dried tree bark). In addition to making products to sell, Arief has also initiated eco-friendly edu-tourism around batik.

"Through batik edu-tourism we create batik using mahogany tree bark, jackfruit trunk and other natural dyes, explained Arief. “The potential for wood waste in Kalimantan is extraordinary," he added, before going on to mention that his group also plants mangrove trees and often attends blue carbon activities in Bali.

"Because we are based in ecotourism, we take advantage of the potential of nature in the hope that we don't pollute the Earth," explained Arief, who is also involved in an eco-tourism business with the Growing Berseri Mangrove group that covers 3,000 hectares of mangrove forest. This group has a number of activities, ranging from patrols and conservation activities to surveys of flora and fauna in the area.

The fourth and final speaker was Nur Alfaizah from the Bandung Bee Sanctuary; a beekeeping business that she and her friends set up in West Java. Following a little research, she concocted this unusual business model and took the lead; together with her team, she set up a beekeeping site on a rubbish tip.

"This (area) used to be used as a garbage dump,” she explained, adding that it was a shame that such a green area was – literally – going to waste. “We revitalised it, turning it into a bee sanctuary and also built a tourist education centre that introduces all the different types of bees and the honey they produce," said Nur when showing photos of the location.

Her business encourages young people and local residents to get involved and become beekeepers. After going through a long building process, the sanctuary is now finished and makes products derived from honey, such as syrup and cakes. They also sell plant seeds to visitors, so they too can help to feed the bees. The location has received unexpected attention from the government and the general public, who have celebrated the positive impact it has had on the local environment and their communities.

From organic farms to customary rights and from mangroves to rubbish dumps, local heroes are leading the way in community projects throughout Indonesia. By bringing their shared experience to the table, the Samdhana Institute hopes to create a network of projects and like-minded people who can be leaders in their communities. Like his peers at the Cangkir Koppi session held in July, Arief Swasono believes in working together and being inspired by each other’s activities. As he explains, “it cannot be separated from the support, assistance and enthusiasm received from friends."

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Primary Forest Case Study

admin_samdhana — Thu, 17 Feb 2022 04:58:17 +0000

Primary Forest Case Study admin_samdhana Thu, 02/17/2022 - 11:58

Realising rights-based conservation and a sustainable development agenda in Papua to protect the last remaining Indonesian primary forests.

BASIC METRICS

Primary forest area (source): 25 million ha
Carbon storage/sequestration: store 5,081 million tons of carbon
Keystone species: birds of paradise, tree kangaroos, rainbow fishes, birdwing butterflies, black orchids
Supporting indigenous groups, local people: 271 indigenous tribes

Context and values

The primary tropical rainforests of Australasia are the worlds’ third largest after the Amazon and Congo. Papua is the largest island in Indonesia at about 41 million ha, but with a relatively small population. It is divided administratively into two provinces: Papua and West Papua, with 42 districts or regencies. Papua is the most culturally diverse island in Indonesia, with more than 271 indigenous tribes and 5,000 clans who speak 414 different languages, practise different traditions, and have different traditional governance systems and values. Papua is among the poorest regions of the country, but is rich in forests and forest products.

Indonesian Papua has some of the world’s most diverse primary tropical rainforests – many of global significance. In 2018, the Ministry of Forestry and Environment reported that Papua’s forests cover 33.8 million ha, with about 25 million ha considered primary.

The island is endowed with an impressive range of diverse and unusual ecosystems, including glaciers, alpine meadows, cloud forests, lowland forests, karst lakes and rivers, savannahs, mangrove forests, coral reefs and seagrass beds.

Threats

Papua’s deforestation rates are below the national average, but the threat is increasing. Between 2001 and 2018, about 713,766 ha or 2% of the old-growth forests were cleared for logging, oil palm, mining, small-scale agriculture, expansion of new administrative areas, roads and infrastructure in Papua. Legal and illegal logging are the major contributors to forest loss in Papua.

Plans for national economic development established the extraction of natural resources as a priority for the country to boost economic growth and reduce poverty. To facilitate this, the public roads network is constructing a large highway to improve the transport infrastructure. However, the top-down investment design, with minimum local social investment, is creating new social problems and accelerating the destruction of the environment. The Center for International Forestry Research reported that about 86,416 ha of forest has been cleared near main roads since 2000. Ironically, the massive infrastructure development arrives at a time when indigenous Papuans are at their lowest capacity to adapt and benefit. Investment attracts migration, and reduces the opportunities for locals to be involved. Economic development plans should be reframed and roads and infrastructure projects rethought in order to channel benefits toward local communities rather than to large- scale extractives.

Solutions and responses

Strong spatial planning and designation of legal forest zones are crucial to control deforestation. The
Manokwari Declaration signed in 2018 sets a target to conserve 70% of forests, which means both provinces will have to re-designate 10–30% of their current production and conversion forests to conservation status during the spatial plan revision. This should complement the new sustainable development portfolio to adopt low-emission development actions, yet the challenge is considerable.

Implementing a rights-based conservation policy and sustainable development agenda in Papua to
protect the last remaining primary forests is a complex task. It relies on the restructuring of the economic development portfolio, securing indigenous people’s rights and their legal access to the resources, and harmonising local and national regulations, with clear planning of forest zoning and capacity development for local actors.

Progress is being made at the provincial level. A year after the Manokwari Declaration was signed, the West Papua Province Parliament approved the special regulation for sustainable development and recognition of indigenous people’s rights. A few years earlier, Papua Province legalised three special regulations on sustainable forests management, natural resources and indigenous community rights recognition. Several districts also passed local regulations on rights recognition and conservation. Understanding the potential overlap with national policy and regulation, both provinces signed memoranda of understanding with the National Development Planning Agency to pilot low-emission development.

The provincial governments, through a multi-stakeholder task team, are now working on revisions to spatial planning and forest zoning to meet the 70% forest conservation target, integrating community boundary- mapping and land rights recognition into the policies, and creating green economy roadmaps. The target is also designed to preserve the rich biodiversity and the ecoservices that forests provide for the communities on the island that are in line with the welfare development of Papuans. The provinces will need to develop transparent indicators to monitor both the implementation and maintenance of conservation actions.

By 2019, about 3.6 million ha of customary areas/ territories and traditional zoning have been mapped by NGOs and customary community groups. The forestry department of the province has established a task team, including customary community groups, to work on accelerating social forestry and customary forests facilitation in Papua, with a goal to designate at least two million ha in five years. Capacity-building programmes for indigenous and local communities are central to the task force programme. Many actors believe that local economies in Papua should be developed incrementally and based on clear tenure arrangements and strong legal safeguards. New economic development pathways that the government has announced with “zero deforestation” investment should be translated into practical actions.

Traditional Papuan dancing. (Jonathan McCloud)

References:

Gaveau, D. (2019) Drivers of forest loss in Papua and West Papua. Center for International Forestry Research (CIFOR).

Fatem, S.M., Awang, S.A., Pudyatmoko, S., Sahide, M.A., Pratama, A.A. and Maryudi, A. (2018) Camouflaging economic development agendas with forest conservation narratives: A strategy of lower governments for gaining authority in the re-centralising Indonesia, Land use policy. 78, 699–710.

Indri S. et al., 2018, Roads for Communities: Building Road Connectivity Infrastructure for the Livelihood of Indigenous Papuans and the Environment, Executive Summary, The Asia Foundation.

World Resource Institute, Forest Pulse: The Latest on The World’s Forests, Forest Pulse: The Latest on the World’s Forests (accessed on 6 October 2021).

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Fri, 02/11/2022 - 12:00

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Papuan Woman and Children of Miyah Tribes in Tambrauw, West Papua. (Jonathan McCloud)

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PARARA Festival: "Local Food Traditions for Indonesia’s Future"

admin_samdhana — Thu, 30 Dec 2021 02:45:37 +0000

PARARA Festival: "Local Food Traditions for Indonesia’s Future" admin_samdhana Thu, 12/30/2021 - 09:45

From 2-18 December 2021, the PARARA (Panen Raya Nusantara, or Archipelago Harvest) Festival represented a consortium of 30 non-government organizations (NGOs) assisted by business groups and more than 105 Indigenous Peoples and Local Communities (IPLC) from all over Indonesia. These participants showcased local food traditions, along with a range of creative products, handicrafts and non-timber forest products (NTFPs). Kalimantan, Sumatra, Sulawesi, Java and the surrounding area, West Nusa Tenggara, East Nusa Tenggara, Bali, Papua and Maluku were featured at the festival, as well as a series of interactive dialogues .

This year's festival was held on a hybrid basis, with offline – or on-site – activities carried out at the PARARA Indonesian Ethical Store, a shop and restaurant that provides healthy and sustainable products and food from various local communities and indigenous peoples in Indonesia; and the online element conducted through the Zoom meeting app. The festival, which is held every two years, aims to support IPLCs in a fair and sustainable manner. Forming a bridge between producers and consumers, PARARA sets out to promote the importance of product management for IPLCs, while also preserving local wisdom and protecting the environment. By building awareness within the community and involving the government, PARARA is working to support local, healthy, fair and sustainable food, thereby strengthening national identity and fostering a sense of unity.

The theme of this year's festival was "Local Food Traditions For Indonesia's Future". In addition to local cuisine, the PARARA Festival celebrated a range of other IPLC products, including textiles and handicrafts. As part of the PARARA consortium, the Samdhana Institute took part in the festival through a series of webinar sessions, specifically in support of the Menoken Anim Ha Community in Merauke and the Bali JendraNath Community, each of whom took centre stage in talk shows held at the festival. Through the festival, Samdhana aims to create a platform upon which IPLCs can access new markets and have a say in policies that regulate local creative industries. By helping to synergise all stakeholders in the local creative economy, Samdhana hopes to enable a more pro-local, profitable and sustainable business environment for IPLCs throughout Indonesia.

Indigenous Community Business Funding Webinar

One of the events held at the 2021 PARARA Festival series was a webinar with the topic ‘Indigenous Community Business Funding’. This webinar was held online on Saturday, 4 December 2021 and was attended by more than 70 participants from small and medium enterprises owned by IPLCs, as well as members of the general public.

This webinar was held in order to address the concerns regarding market conditions of small and medium-sized business units that have been affected by the Covid-19 pandemic. Initiated by the AMAN Mandiri Producer Cooperative (KPAM), a member of the PARARA consortium, this webinar covered issues such as funding or capital models that can be used to help IPLC businesses stay afloat during the current crisis.

One of the key speakers, S. Masiun from the Keling Kumang Credit Union, discussed Credit Union as a solution to IP financial problems in West Kalimantan. Another speaker, Suroto, as Chairman of the Association of Strategic Socio-Economic Cadres (AKSES-Indonesia), explained the process of People's Economic Awakening and Independence through Cooperatives. Meanwhile, Rahmi from Toko Kita - KPAM Business Unit, Hulu Sungai Tengah Branch, South Kalimantan Province shared a success story from the Meratus Dayak community, involving Toko Kita (ToKit) as a business centre for product promotion and marketing for the Meratus Dayak Indigenous Community.

The Samdhana Institute, represented by Patti R. Rahayu as the Grant Coordinator, explained the Small Grants Scheme for IPLC Business Empowerment and Development. She presented the various types of IPLC empowerment support for capacity building in mentoring for institutional strategic planning, as well as training. Through the Samdhana Institute, grants support for IPLCs (with funding sourced from several donor agencies) are provided in the form of micro, small, medium and large grants, travel grants and emergency grants. Patti said "The various types of grants are allocated according to the needs of the IPLC partners, and dependent upon their ability to manage them effectively."

Patti also explained the mechanism for the grant application process and the priority themes that were the basic considerations in granting grants. She also shared a number of success stories during the webinar, including one from the Tourism Awareness Group (Pokdarwis) in Gerduren Village, Purwojati District, Banyumas, Central Java; a unique story, focused on the involvement of women in managing grants given through the Dedicated Grant Mechanism-Indonesia (DGM-I). This represents one of the central pillars of the Samdhana Institute: working to recognise and increase the involvement of women in the work carried out by Samdhana partners.

The webinar allowed participants to engage in active dialogue with experts and share knowledge about access to funding support for IPLC business capital. They also gathered valuable information on easily accessible funding models and independent businesses developed by and for IPLCs.

Parara Talk Show with the Menoken Anim Ha Community, Merauke

Held in a hybrid format on Sunday, 12 December 2021 from 13.00–15.00 (WIB), the talk show was themed "Local Food and the Menoken Vision for Merauke 2022". The event featured various discussions about sago as a local food staple, alongside various other ingredients such as kumbili tubers. Participants also got to see a creative menu made from sago. Although mostly online, the demonstration of processed sago offered a very appetising spectacle.

Figure 1 (left) Tubers and bananas served to the offline participants. Figure 2 (rights) Demo of processing sago into Sinole, by Monik.

During the talk show, speakers shared their knowledge and experiences, discussing whether the stock of sago and other local foods would be sufficient for Merauke in 2022. Betty (a sago flour activist) and Tobby (a local food MSME) said that the current number of sago plants is a concern, because they only grow in a limited number of spots. Conversion of land from customary areas to plantations, combined with forest and land fires, have caused a decline in sago crops. Sago plants need an average of 7 to 9 years to be ready for harvest. The community must therefore replant and replenish sago to meet its dietary needs in the years ahead. Both Betty and Tobby encouraged the community to set an example, especially to the younger generation.

Hesty, an educator from Yanggandur village, shared stories about their activities with the PKK group, namely producing red fruit oil, trigona (forest) honey, and candlenut oil, as well as some local foods. Hesty also shared a story about kumbili (in other places known as gembili), which is the main food source for the Kanum tribe/Marind sub-tribe who inhabit the Rawa Biru area of Yanggandur, Sota. Kumbili is a kind of tuber; a unique plant that requires 8-9 months of growth and careful attention, including various traditional rituals, before it can be harvested.

The talk show was enlivened by performances of folk music and traditional dancing by the Marind tribe. The Yospan dance is one of the social dances for young people, which comes from two combined dances, namely the Yosim dance (from Sarmi) and the Pancar dance (from Biak). This dance has five movements, each of which have been standardised by the Tanah Papua Arts Council. The costumes used are more modern, following the current trends.

Explore Bali with the JendraNath Community: Local Food Stories and Dances

After the PARARA talk show in Merauke, it was time for the JendraNath Community to roll out various products from the local community and Balinese IP in a talk show themed “Explore Bali with the JendraNath Community: Local food stories and dances”, which was held in a hybrid format from 16.30–18.00 (WIB). This talk show introduced 15 Balinese specialties, guided by Emmy and Pak Wayan from JendraNath. This included Jembrana Betutu Chicken, which uses spices-based seasoning called base genep; sate lilit, which traditionally is done by men (starting from slaughtering the meat, mixing dough, wrapping the satay and barbequing it); and Rujak Bulung, which uses seaweed. There was also a typical Balinese snack called jaje Bali, along with es daluman and es kolak pisang drinks, which use milk from coconuts that have been burned to provide a more savoury taste.

JendraNath was formed about two years ago, as a market hub that promotes and shares knowledge about community products both from Bali and other areas such as Kulon Progo and Lampung. There are organic products such as canna starch, chocolate and various drinks. Alongside its partners – namely Dapur Imo, Ratu Restaurant, and Geranath (JendraNath Cart) – the organization offers a place for young people to be creative in making products from traditional ingredients (e.g., making crepes from arrowroot starch) and then selling them locally, via the JendraNath store.

Figure 3 (top-left) Canna flour cookies, mocaf flour brownies. Figure 4 (bottom-left) Sweet potato waffle, tempeh steak, tofu steak. Figure 5 (right) Geranath and Mai Jasmine Products

The talk show participants were also entertained by a performance from Sanggar Nadewa Bali, who presented the Panjali (a traditional welcoming dance) and the Tani (which describes the activities of farmers). These performances were accompanied by an explanation/narration by Bli Gunadi Putra from Sanggar Nadewa.

The PARARA Festival is one of various efforts to introduce and promote the products of IPLCs who are partnered with Samdhana. These activities were presented in line with the Samdhana mission, which is to support IPLCs and improve their welfare by securing land rights to customary territories.

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Wed, 12/29/2021 - 12:00

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The 2021 PARARA Festival series was a webinar with the topic ‘Indigenous Community Business Funding’

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Fork to Farm Global Dialogue: Crossing Borders, Breaking Down Barriers: The Fork to Farm Global Dialogue

admin_samdhana — Tue, 28 Dec 2021 01:40:29 +0000

Fork to Farm Global Dialogue: Crossing Borders, Breaking Down Barriers: The Fork to Farm Global Dialogue admin_samdhana Tue, 12/28/2021 - 08:40

On 5 November 2021, the Samdhana Institute organized The Fork to Farm Global Dialogue for Southeast Asia, as part of COP26 in Glasgow. Co-organised by Nourish Scotland and featuring representatives of communities from various countries worldwide, the event implemented a hybrid format (i.e., with a mix of offline participants in Glasgow and others attending online in their respective countries, in Asia, Africa, Europe, and America)

The Indonesian team, facilitated by Samdhana, joined the online dialogue via Zoom from the Eco-Learning Camp in Bandung, West Java. This team was comprised of a facilitator, a government representative, six community representatives and a researcher/academic representative. Activities were divided into a first dialogue session, then an internal reflection period for each team, followed by a second dialogue session.

During the first session, the Indonesian team facilitated by Any Sulistyowati from KAIL, shared their experiences with the South African group, covering a wide range of sectors, issues and areas of expertise. First of all, as a representative from the Government of Indonesia, Destry Anna Sari opened the dialogue, sharing information related to programmes carried out by the Ministry of Cooperatives and SMEs to support local food systems. She then opened the floor to a number of community representatives, each of whom related their unique perspectives in relation to food systems and security.

The first speaker was Adriana Ance, from the Papha Community of Maumere in Sikka Regency, East Nusa Tenggara. She described how cassava can be processed into various forms of local food in her community, while also noting the various challenges faced by the community. She expressed her hopes that modern ways of processing food could be employed, in order to save time and yield better results.

The second Indonesian speaker was Nunung, from the Ath-Thaariq Islamic Boarding School in Garut, West Java. She described the various kinds of processed banana products originating in her region, in addition to the efforts being made to open up economic opportunities for the younger generation. Next up was Naomi Waisimon, from the Tabi Community of Jayapura Regency in Papua. She expressed her deep concerns about the continued availability of sago for the people of Papua.

After that, Mustaqim (Utha) spoke on behalf of the Patalassang Community of Gowa Regency, South Sulawesi. He described how Indigenous elders in the community were encouraged to pass on traditional knowledge to the younger generation. Next, Restiawati from the Blind Coffee Community of Bogor, West Java, conveyed her experiences as a representative of the disabled community, especially those taking an interest in environmental issues.

The final presenter was Jhonatan Yuditya Pratama (Jojo), from the Dayak Indigenous Community of Landak Regency, West Kalimantan. He tackled the issue of ‘climate injustice’ – the disparity in how the causes and impacts of climate change were experienced disproportionately by various community groups. To wrap up, Angga Dwiartama, from the Bandung Institute of Technology, reminded all in attendance that local food systems were not only a spatial and economic ecological issue, but also a social, cultural and political issue. All these dimensions must therefore be considered in the development of local food.

Participants in the global dialogue, during the opening session. (SAMDHANA/Sandika)

During the first dialogues, the Indonesian group was paired with group from South Africa. Issues discussed included food waste, climate change and other threats to agricultural ecosystems. Speakers shared information and solutions related to food resilience and distribution, employment opportunities, stakeholder collaboration and capacity building.

One South African representative told the Indonesian team about a local market network created to facilitate better food distribution. There were also stories from other presenters about farms collaborating with each other to address the challenges posed by Covid-19; sustainable urban farming initiatives, designed to improve planting choices in support of nature preservation and food security in South Africa.

On the second dialogues, the Kenyan team focused on various issues of interest to the Indonesian group, including initiatives designed to lessen the burden on working women. Samuel, the first presenter, told the Indonesian team about initiatives carried out by farmers in his community, namely the conservation of springs, planting trees, applying biogas to produce fertiliser and energy for farmers, and reducing the workload of women who collect firewood.

A speaker by the name of Lucy explained how Kenyan women have a very heavy workload, working from morning until night. They are responsible for ensuring adequate nutrition for the family, while also feeding the livestock, taking care of the house, tending the garden, looking for firewood and taking care of various other domestic chores. Another Kenyan woman, named Joan, described the inequality that exists between small-scale farmers and the wealthier landowners in her country.

Time constraints and language barriers made the dialogue process between the two parties less than ideal. During the interactions, each group only had half an hour to speak. This time had to be divided among all presenters and contributors, which gave them very little time to express their views in a comprehensive way. Further time was required for the process of translation.

Despite these challenges, participants from Indonesia felt satisfied and proud to have been involved in this activity. They learned some valuable lessons from information shared by dialogue partners and also from the engagement process in general. Hopefully, the positive initiatives that have been carried out can be continued and serve the interests and aspirations of all parties involved.

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Fri, 12/24/2021 - 12:00

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Participants of The Fork to Farm Global Dialogue, as part of COP26 in Glasgow. Organised by Nourish Scotland. The Indonesian team, facilitated by Samdhana, joined the online dialogue via Zoom. (SAMDHANA/Sandika)

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Sikka Youth Empowerment: Building a Cleaner, Greener Community

admin_samdhana — Sat, 05 Jun 2021 05:33:15 +0000

Sikka Youth Empowerment: Building a Cleaner, Greener Community admin_samdhana Sat, 06/05/2021 - 12:33

In East Nusa Tenggara (NTT), youth groups are eager to learn and contribute to their communities’ future. Despite limitations caused by Covid-19, Samdhana Institute was able to support the Association of Child Rights Activists (Perkumpulan Aktivis Peduli Hak Anak - PAPHA) in Sikka Regency, where young people are encouraged to learn about climate change and what they can do to mitigate and lessen its local impact.

At Kolisia B village in the Waioiti sub- district, teenagers attended an opening socialisation event to understand better why there are changes in the climate and what it means for them, the environment and their livelihoods. Here they set about sketching their village map; an essential component for analysing and drafting their community’s Climate Vulnerability and Climate Analysis (CVCA). Also in attendance were local government staff, who were fully supportive of the project.

The youth groups have committed to regular clean-ups of plastic waste in Kolisia B and in public areas of Waioiti, covering at least a kilometre of their beach each week. Plastic waste collected will be sold via waste banks or used as raw materials for furniture – such as chairs, tables and even sofas, that will be produced and sold by the Waioiti community.

During the event, participants also tried their hands at sustainable agriculture techniques and technologies – ploughing the soil, arranging planting beds and applying organic fertiliser. They also built a simulated drip irrigation farming system, which they installed on 450 m2 of land.

Looking ahead, these youth groups have committed to practicing the skills they learned in their homes and backyards, and educate their community about waste management. Other plans include the establishment of rubbish bins along the coastline, so returning tourists can support local efforts to keep the beach clean. With such dedication and innovation shown by its young members, the future of the Sikka community appears to be in good hands.

Category

CLIMATE CHANGE

SUSTAINABLE LIVELIHOODS

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Posting Date

Sat, 06/05/2021 - 12:00

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Training on recycling of plastic bottles by Association of Child Rights Activists (PAPHA) in Sikka Regency. The youth groups have committed to regular clean-ups of plastic waste. (PAPHA)

Story Category

Feature

Green Butter Tengkawang from Pikul Pangajid Forest

admin_samdhana — Thu, 11 Mar 2021 05:57:49 +0000

Green Butter Tengkawang from Pikul Pangajid Forest admin_samdhana Thu, 03/11/2021 - 12:57

Tengkawang, is an endemic plant of West Kalimantan, a species from the Shorea Sp, Depterocarpacae family that can only be found in Kalimantan rain forests. The tengkawang tree in general, harvest once in 3 to 4 years, but in the Pikul Pangajid Customary Forest area in Melayang hamlet, Bengkayang Regency, West Kalimantan there is a type of Tengkawang Layar that can be harvest yearly.

In addition to tengkawang trees, which total around 1500 trees, the Customary Forest has other tree species that are classified as rare, including meranti, ironwood, medang, gaharu, resak, rattan, orchids and spices.

Samdhana Institute in collaboration with the Institute for Research and Development of Forest Product Technology (INTAN) in Pontianak, since 2018 has provide support for an investment program focusing on the tengkawang fruit management for the indigenous Dayak Bekati Rara community in Melayang hamlet. They have established the Tengkawang Layar Group in 2015, which aims as a business unit for processing tengkawang fruit into butter or green butter.

The tengkawang layar group has successfully producing various products made from green butter, from food products such as noodles, pastries and tengkawang sticks, as well as cosmetics.

The Pikul Pangajid Customary Forest itself has received recognition from the government of the Republic of Indonesia through a Decree of the Minister of Environment and Forestry on September 20 2018. This recognition provides certainty for the Indigenous Peoples in Melayang hamlet to make the most of the potential of their customary forest in simultaneously preserving it.

Watch full video: http://bit.ly/butterTengkawang

Read other story: http://bit.ly/3ra12e6

Category

INDIGENOUS PEOPLE & LOCAL COMMUNITY

SUSTAINABLE LIVELIHOODS

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Posting Date

Tue, 03/09/2021 - 12:00

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Our new video about green butter Tengkawang is out now!

Story Category

News

Green Butter Tengkawang from Pikul Pangajid Forest

admin_samdhana — Thu, 11 Mar 2021 05:55:36 +0000

Green Butter Tengkawang from Pikul Pangajid Forest admin_samdhana Thu, 03/11/2021 - 12:55

The tengkawang layar group has successfully producing various products made from green butter, from food products such as noodles, pastries and tengkawang sticks, as well as cosmetics.

http://bit.ly/3ra12e6 [read story in Bahasa Indonesia]

Category

INDIGENOUS PEOPLE & LOCAL COMMUNITY

SUSTAINABLE LIVELIHOODS

Image

Posting Date

Tue, 03/09/2021 - 12:00

Photo Caption

Our new video about green butter Tengkawang is out now!

Story Category

Blog

EDUKASYON MULA SA KALOOBAN: Remembering Sessions

admin_samdhana — Thu, 04 Feb 2021 09:39:48 +0000

EDUKASYON MULA SA KALOOBAN: Remembering Sessions admin_samdhana Thu, 02/04/2021 - 16:39

The indigenous Tagbanwa of Calawit Island in Calamianes, Palawan suffered from harassment and forcible removal from their ancestral domains in the 1970’s during martial law in the Philippines. They were stripped off of their right to manage their territory and to benefit from its bounty. Because of their relocation, the community gradually changed their daily way of life to adapt to the environment different from what they were used to. The indigenous Tagbanwa culture was also slowly erased from the memory of the mamepet or elders.

The people of Calawit Island are now rightfully back in the territory that is their inheritance and they are managing their ancestral domain and ancestral waters. The mamepet, however, fear the total loss of their culture and their identity as Tagbanwa people. Hence, joining forces with other Tagbanwa communities of Panlaitan, San Isidro, and Coron Islands, they embarked on the mission of remembering their culture, embodied in their indigenous knowledge systems and practices (IKSP).

The documentation process was assisted by the Saragpunta Federation of Tagbanwas (SARAGPUNTA), the Philippine Women’s University (PWU), and Samdhana Institute for the purposes of providing reference materials about the Tagbanwa culture and eventually passing this on to the next generations.

Initiatives such as documentation related to culture, usually does not involve the youth sector. Engaging the youth spark an interest, ignite their passion exploring their culture from the elders. This had made the elders realized the importance of teaching their culture to the next generations in the same way their forefathers taught them.

The Calamian Tagbanwa have an oral culture where information can get lost in translation. Tapping into current mediums for documentation and transfer, such as written form, and audio and video recordings, provide more accurate information than word of mouth. Initial documentation by the youth included indigenous songs, dances, musical instruments, boat-making, signs in nature, and navigation. The IKSP documentation continues with the community, as they race against time and modern influences to keep Calamian Tagbanwa culture alive with the next generation.###

Category

SUSTAINABLE LIVELIHOODS

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Posting Date

Wed, 02/03/2021 - 12:00

Photo Caption

Tagbanwa youth interviewing Apu Fidel Mondragon, one of the elders in Calawit Island, about the signs in nature and navigation that he learned from his father, who also learned from his father.

Story Category

Feature

Traditional Food Documentation and Tagbanwa Food Festival

admin_samdhana — Thu, 04 Feb 2021 09:11:42 +0000

Traditional Food Documentation and Tagbanwa Food Festival admin_samdhana Thu, 02/04/2021 - 16:11

What’s in a name? For the Tagbanwa people, a person’s or a place’s name signifies his/its unique feature or most abundant asset. Names in the indigenous peoples’ dialect are used to prove their occupation of their ancestral domains and eventual recognition of their right to manage it as provided in the Indigenous Peoples Rights Act in the Philippines.

Lajala, an island found south of the town of Coron, is home to a Tagbanwa community and also to a growing migrant population. While implementing the project Increasing Tagbanwa Women and Youth Capacity in Traditional Food Conservation supported by the Tikva Grassroots Empowerment Fund of Tides Foundation, the community and The Samdhana Institute rediscovered the lagala (breadfruit), a fruit-bearing tree that is part of the Tagbanwa traditional food.

The lagala, according to bay (grandmother) Lilia, used to be bountiful in Lajala and is believed to be the reason for the name of the island. Sadly, not a single lagala tree now stands in the island, but apu (grandfather) Rogelio is witness to the last tree, He remembers when He was still a young boy. The Tagbanwas in Lajala now aim to bring back the lagala to Lajala and propagate it with the help of another Tagbanwa community where the lagala thrives.

The women and youth involved in the project pursue to document, conserve, and promote traditional food. To highlight the accomplishments of the project, an annual Tagbanwa Food Festival is held every August during the town fiesta. In the 2019 festival, the Tagbanwa women fried sugar-coated lagala, and roasted and brewed barako coffee for visitors to enjoy. Other traditional food featured and sold included various fruits, vegetables, root crops, and shell food.

Some of the Tagbanwa’s traditional food featured during the August 2019 festival

FOOD FESTIVAL in Coron Municipality for the whole month of August 2019

Category

SUSTAINABLE LIVELIHOODS

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Posting Date

Mon, 02/01/2021 - 12:00

Photo Caption

Some of the Tagbanwa’s traditional food featured during the August 2019 festival

Story Category

Feature