Edible Forests, Sustainable Futures
LOCATION
Meghalaya
PHOTOGRAPHY
Aradhana Seth
PARTNERS
The Nature Conservancy (TNC), NESFAS
Where does our food come from—and what do we lose when we stop asking? In the villages of Meghalaya, the answer is often just beyond the doorstep. People from the community still gather wild greens, mushrooms, roots, and berries from shifting cultivation fields and forest edges, carrying forward generations of ecological knowledge. But as traditional foodways give way to processed alternatives and market-driven extraction, there’s a growing need to protect what remains. With support from Aranyani Earth, TNC, and NESFAS, communities are reconnecting food, culture, and conservation.
People from the community still gather wild greens, mushrooms, roots, and berries from shifting cultivation fields and forest edges, carrying forward generations of ecological knowledge.
Across 11 schools in seven villages, children now eat meals that reflect the biodiversity around them—meals enriched with wild edibles that are rich in micronutrients and rooted in local knowledge.
Foragers and growers supply the ingredients, families contribute vegetables and firewood, and teachers, cooks, and school management committees ensure meals are thoughtfully prepared and shared. The result is a school food system that nourishes both children and community ties.
Over 200 types of wild edibles are traditionally harvested and now being incorporated into school meals.
Three Mei-Ramew cafés are operational across Meghalaya (Ri-Bhoi, Cherrapunji, and Garo Hills).
Meanwhile, Mei-Ramew cafés are bringing traditional foods into public spaces, serving seasonal dishes to locals and visitors alike.
Managed by village groups and supported by local producers, these cafés are reviving culinary traditions and creating sustainable livelihood opportunities. Together, these efforts are helping communities protect both forests and food heritage through care, collaboration, and shared meals.
