Ninth International Conference on Food Studies

Abstract

This study aimed to describe the importance of protecting and preserving local food in creating sustainable food sovereignty. This study also to prove that the policy of introducing food that is not rooted in socio-cultural of indigenous people will only take away local food and create food vulnerability. This study used a qualitative approach. Data collection was done through observation, in-depth interviews, Focused Group Discussion (FGD), and literature studies. The results showed that there were many variations of local food rooted in socio-cultural of indigenous people in South Sorong, namely sago and sweet potatoes for the inland tribes, and marine products for the coastal tribes. Indigenous people in South Sorong make this local food as a staple food because it is available quite a lot in nature and is processed easily by using traditional equipment. For centuries this type of food has accompanied the socio-cultural continuity of indigenous people in South Sorong. Over the centuries too, food sovereignty for indigenous people was achieved. The entry of rice-type food, both introduced through government programs, and by immigrants through the transmigration program had marginalized local food. Food vulnerability occurs when rice which shifts the presence of local food is actually produced from outside Papua and must be purchased at high prices. This study concluded that food sovereignty can only be achieved when making local food rooted in the socio-cultural values of indigenous tribes as the main food source.