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HEALTHY EATING 1. A diet that takes health into account is what ensures nutrition. It is better to take foods from nature and reduce processed food. In addition, education is also needed for food producers to maintain food hygiene and sanitation during food processing to ensure health. 2. An environmentally friendly diet is one that does not have a large carbon footprint. This diet can be achieved by: a. Paying attention to locality, naturalness, and type of product (reduce consumption of animal products, prioritize more carbon-friendly vegetable products). b. Reducing food waste and pla... Read morestic packaging that is not environmentally friendly c. Guarantee the totality of the full use of food ingredients so that food loss does not occur. d. Processing of kitchen waste in the form of compost and replanting. e. To maintain food sustainability, it is necessary to pay attention to locality. We need to explore food ingredients that are widely developed in our area and diversify food sources. 3. In order for all levels of society to be involved for a diet that takes into account health and is environmentally friendly, education is needed starting from the pre-production, processing, to marketing stages. Education is carried out to producers, distributors, and consumers. Read less

NON-RICE CARBOHYDRATES Indonesia has at least 100 types of carbohydrates sources. With high biodiversity, Indonesia also has high food diversity. The sources of carbohydrates that the body needs should not only be fulfilled with rice. Several regions in Indonesia consume non-rice carbohydrates such as corn, sago, cassava, taro, potatoes and various tubers beat the popularity of rice in daily meals. Non-rice carbohydrates can be found in almost all corners of Indonesia. Because of this, each region has various ways and cultures to process these food sources. These foods are also plant-bas... Read moreed complex carbohydrates that can go a long way in reducing the carbon footprint. This is appropriate if measured from biological reasons. In the economic structure, what we need to pay attention to is the contribution of carbon emissions from the supply chain. As distribution and production will obviously produce a lot of carbon, what we can do is try to grow food in our areas. The government and communities need to diversify food sources in an effort to fulfill diversify carbohydrates sources. Some of these alternative are barley, processed sago and palm sugar, elephant foot yam/stink lily, various processed cassava products, and tapioca cakes. Furthermore, these alternative sources of carbohydrates must be promoted and intensified strategically through several effective steps, from providing training and knowledge for local food producers to providing a special place for the sale of local processed food as a substitute for rice. Read less

VEGETABLES We have to identify edible vegetables and dishes that can be created from those vegetables, and promote them through education, policies and programs, to encourage healthy plant-based food consumption. In Indonesia the combined consumption of fruits and vegetables is 209.89 grams/capita/day. WHO generally recommends the consumption of vegetables and fruits for a healthy life of 400 grams/person/day, consisting of 250 grams of vegetables and 150 grams of fruit (equivalent to 3 fruits. When compared with food expenditure, the total expenditure on fruit and vegetables in Indonesia i... Read mores only 11.41 percent. Kangkong (water cress/morning glory) is the most consumed vegetable commodity at the national level, which is 10.46 grams per capita a day. Then, spinach and eggplant were the second and third most consumed vegetable commodities, namely 9.26 grams and 7.76 grams per capita a day, respectively. Participants identified all kinds of vegetables and dishes to be promoted. As an example Pohpohan (Pilea trinervia) is a commercial vegetable crop and is indigenous with great potential to be developed. This plant also contains antioxidant compounds, fiber, and vitamins can provide benefits for human health. Indegenous / traditional vegetables need to be introduced so that they can be accepted by many. In addition, it is necessary to carry out pohpohan plant conservation activities so that the utilization can be maintained in a sustainable manner. A healthy egetable dish called Trancam contains cucumber, bean sprouts, basil, and spiced shredded coconut which are the key to the specialty of this food. Kesum (Polygonum minus Huds) is a plant endemic to West Kalimantan. Kesum plants are known as a substitute for MSGs and used in soups and other dishes, giving umami taste. Bamboo shoots can be processed into vegetables and ingredients for chips/crackers. Adding bamboo shoots to crackers making can improve organoleptic characteristics (color, aroma, texture, and taste) Read less

We have to preserve local traditional foods and drinks and encourage sustainable consumption of such foods. They are healthier, local, and more environmental friendly, have low carbon foot prints, and provide livelihood for producers and distributors. Also we have to encourage non-rice for carbohydrate consumption. It is important to identify and map the ingredients, cooking method, culture, recipes, traditions, and health benefits of certain foods. Indonesia has at least 100 types of carbohydrate sources, 100 kinds of nuts, 250 kinds of vegetables and 450 kinds of fruits. A mapping of Ind... Read moreonesian traditional foods and drinks showed that there are at least 35,000 types identified, and the number is still counting. We propose two solutions to facilitate consumer access to healthy and sustainable traditional foods, a macro and micro approach. In a macro approach, the state/government is important in increasing consumer access to healthy and sustainable traditional foods. The state can promote healthy and sustainable traditional foods through policies, programs, promotion, building relevant infrastructure, and to reduce the distance traveled during the distribution of traditional foods to minimize carbon footprint In a micro approach, the community as an agent of information dissemination can disseminate the positive impact of healthy and sustainable traditional food. After that, people can also provide places that provide the food to be distributed to those in the surrounding environment. . It is important to provide education and information to consumers regarding local food products, the health benefits, the processing methods and food safety of local food products, through an attractive and easy-to-understand physical and digital display *social media). Food gardens should be encouraged in communities, government offices, schools and university campuses along with education about local food through planting, harvesting, and cooking together. Read less

OUR DIALOGUE IS FOR ACTION TRACK 2, AND WE DISCUSSED THE FOLLOWING: 1. Food production activities / practices in dialogue participants' areas (urban or rural), both traditional and modern Traditional practices.wisdoms are sometimes more environmental friendly compared to modern practices.2. Varieties of vegetables are in participants area, and what kinds of traditional dishes are best known for these vegetables. Identifying this will help promote plant-based meals which are lower in carbon emission compared to animal-based meals.3. Non-rice carbohydrates in participants area, as w... Read moreell as the types of dishes available, and the ingredients used. As in most Asian countries Indonesia is too dependent on rice, where in many cases people eat rice 3 times a day. Shortage of rice can create social unrest. Whereas there are a number of non-rice carbohydrates available in the country.4. Eating patterns that pay attention to health and are also environmentally friendly5. Empowering consumers to make informed, healthy, safe and sustainable food choices Read less