Reviving Traditional Foodways for Sustainable Futures:Bridging Cultural Wisdom and Modern Nutrition to Promote Sustainability

Abstract

Indigenous agricultural techniques, seasonal eating patterns, and culinary customs are all examples of traditional foodways, which embody a wealth of environmental harmony and cultural knowledge. These food systems promote ecological sustainability and human health by using a variety of locally sourced, minimally processed foods. Modern nutritional paradigms, on the other hand, place more emphasis on convenience, processed foods, scientifically generated dietary recommendations, and supplements that are frequently impacted by globalization and industrialization. Reviving traditional foodways offers a practical and comprehensive approach to addressing the issues of food waste and environmental degradation, which are major consequences of modern food systems. Synthesizing perspectives from anthropology, ecology, nutrition, and cultural studies offers a holistic understanding of traditional foodways and their sustainability potential. Comparing present-day practices with documented accounts from literature and archival sources to trace changes and ongoing adaptations, this article emphasizes the ways in which combining traditional cultural knowledge with modern nutritional science will help in reducing food waste, lessen environmental impact, and advance food sovereignty. The relevance of traditional food systems in forming sustainable food futures is highlighted by their many advantages, which include nutritional density, climate resistance, and cultural preservation.