31/01/2026
Academic Giants and Food Pioneers Converge at Cotton University to Script the Future of Assam’s Indigenous Food Heritage
In a landmark move to bridge the gap between indigenous culinary wisdom of Assam and modern climate science, a high-profile panel discussion titled “Indigenous Food Systems of Assam: Reclaiming, Reviving, and Reimagining Assam’s Food Heritage for a Sustainable Future” was successfully hosted at Cotton University, Guwahati, on January 26, 2026. This prestigious event was a synergistic collaboration between 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. The gathering served as a critical platform for scholars, food practitioners, students, climate experts and members of public from Assam and Karnataka to address the urgent need for a resilient and inclusive food future.
The session was graced by Prof. Ramesh Ch. Deka, the Honorable Vice Chancellor of Cotton University, who attended as the Chief Guest and emphasized that the revitalization of indigenous food systems is paramount for public health and cultural survival in an era of rapid environmental change. The session commenced with a profound opening remark and the presentation of the concept note by Dr. Kamal Kumar Tanti, Director of CECAF, who, on behalf of the organizers, emphasized that Assam’s unique food systems, nestled in the Himalayan foothills, are under severe threat from rapid urbanization and the infiltration of processed foods.
The panel featured a stellar lineup of experts including Prof. Sivasish Biswas, Pro-Vice Chancellor of Assam University Diphu Campus, who provided academic depth to the social implications of food heritage, and Mr. Ajit Sarmah Baruah, Director of Bhogali Food Products Pvt. Ltd., who discussed the logistical realities of traditional food production. Renowned food scholar and Chef Atul Lahkar shared his insights on the culinary art of the region, while Prof. Rahul Mahanta, Director of C4R, linked these systems to broader climate research. Representing Azim Premji University, Prof. Santonu Goswami and Dr. Arvind Lakshmisha added global perspectives on sustainability and the ethical integration of indigenous knowledge with modern nutritional science.
Panelists highlighted that Assam’s indigenous food practices—shaped by local ecology, seasonal cycles, and community knowledge—are central to cultural identity, biodiversity conservation. Speakers noted that these food systems have evolved over generations and are closely linked to forests, rivers, wetlands, and shifting cultivation landscapes. The discussion also focused on the challenges facing indigenous food systems today. Rapid urbanization, changing lifestyles, the spread of processed foods, land-use change, and climate variability were identified as major threats leading to the erosion of traditional food knowledge and practices. Several panelists emphasized that the loss of indigenous food systems is not only a cultural concern but also a sustainability and public health issue.
Drawing from academic research, community experiences, and food entrepreneurship, speakers stressed the need for documenting indigenous food knowledge and supporting community-led efforts to preserve and revitalize these practices. The importance of creating ethical and inclusive market linkages for indigenous food products was also discussed, while cautioning against unchecked commercialization that could marginalize local communities. The panel further underlined the role of policy, education, and research institutions in recognizing and strengthening indigenous food systems. Participants highlighted opportunities for integrating indigenous knowledge with modern science, climate research, and nutrition studies to build resilient and sustainable food systems.
Under the expert moderation of Dr. Sumi Daa-dhora, Assistant Professor at Mahapurusha Srimanta Sankaradeva Viswavidyalaya, the discussion became a vibrant, interactive forum. Participants collectively agreed that while commercialization is inevitable, it must be ethical and inclusive to prevent the marginalization of local farming communities. Audience interventions brought in perspectives from different regions of Assam, adding depth to the conversation. The discussion concluded with a shared call for sustained dialogue and collaboration among communities, universities, policymakers, and civil society organisations. Participants agreed that reclaiming and revitalising Assam’s indigenous food systems is essential not only for preserving cultural heritage, but also for shaping a sustainable, climate-resilient, and inclusive food future for the state.
