Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand

Supannee Pruksa, Suwaree Sripoona, Suwalee Lowirakorn, Suradech Chaitokkia and Carol Hutchinson
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Supannee Pruksa: Food and Nutrition Program, Faculty of Science and Technology, Loei Rajabhat University, Loei 42000, Thailand
Suwaree Sripoona: Department of Environmental Studies, College of Innovative Management, Valaya Alongkorn Rajabhat University under the Royal Patronage, Royal Canal, Pratumthani 13180, Thailand
Suwalee Lowirakorn: Faculty of Public Health, Khonkaen University, Khonkaen 40002, Thailand
Suradech Chaitokkia: Food and Nutrition Program, Faculty of Science and Technology, Loei Rajabhat University, Loei 42000, Thailand
Carol Hutchinson: Department of Nutrition, Faculty of Public Health, Mahidol University, Ratchathewi, Bangkok 10400, Thailand

Sustainability, 2022, vol. 14, issue 12, 1-27

Abstract: Traditional diets are generally nutrient-rich and utilise locally available resources. Strategies to help conserve local food wisdom and increase its value could facilitate a reduction in the burden of all forms of malnutrition and achieve global goals. Our objectives were to: (1) investigate the variety of local foods and food preparation methods in Loei province, Thailand; (2) investigate ways of increasing the nutritional, social, and economic value of local food in this province; and (3) construct a local food database to catalogue and conserve the local food wisdom. Nine out of fourteen districts in Loei province were purposively selected. All were designated key sustainable tourist destinations and represented a range of terrains. There were 423 interview participants, representing all villages in one subdistrict of each of the nine selected districts. We also conducted nine focus group discussions with a total of 90 participants. Data were analysed and categorised, based on the content analysis technique, and we created an online database of the catalogued recipes. There were 240 dishes, placed into seven categories of recipe type. Many of the characteristics of the local dishes from Loei province today remain closely connected to the history of this part of Thailand. We identified that the value of local foods could be improved by investing in technology used for home preservation, actively engaging younger generations to improve the transfer of local food wisdom, investment in technology to utilise local biodegradable materials, and tourist activities based around local food heritage. Future work will involve further development of the local food database, and research to evaluate the application of the database. Moreover, this research can serve as a model for retaining and valuing local food wisdom elsewhere, to promote food security, combat malnutrition, and benefit the local economy.

Keywords: traditional diet; food wisdom; food preparation; northeastern region of Thailand; global goals; nutritional; social and economic value (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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