MADOBAG – Young people in Mentawai are being encouraged to reconnect with the rich natural resources surrounding their communities. Amid the growing popularity of modern processed foods, Yayasan SHEEP Indonesia (YSI), together with a network of civil society organizations in Siberut, organized a Local Food Campaign and Promotion at South Siberut State Junior High School 2 in Madobag Village. The initiative aims to foster awareness among students that local food is a cornerstone of Mentawai's cultural identity and food security.

The event brought together 68 participants, including 51 students, six teachers, three representatives of Community-Based Organizations (CBOs), two YSI staff members, and six representatives from Siberut-based NGOs, including YCMM, GJI, and Sinuruk Mattaoi.

Through interactive learning sessions, students rediscovered the diversity of traditional foods found in their own communities, including sago, bananas, taro, cassava, banana blossoms, cassava leaves, sago grubs, and various local fruits. These foods have sustained Mentawai communities for generations because they are nutritious, locally available, and well adapted to the island's ecosystem.

Responding to the Influence of Social Media and Food Assistance

The campaign focused on schools because young people are increasingly shifting away from traditional diets. Discussions highlighted how government food assistance programs and the growing influence of social media have encouraged greater consumption of imported and processed foods, reducing interest in local food traditions.

Educational sessions also presented findings showing that Mentawai's traditional foods provide balanced sources of carbohydrates, proteins, vitamins, and essential macro and micronutrients. These local food resources demonstrate that Mentawai possesses abundant, healthy, accessible, and sustainable food sources that can reduce dependence on external supplies.

Creative Food Competition Showcases Local Innovation

Learning continued beyond the classroom through a local food innovation competition. Students were divided into four teams, each representing one class and consisting of six members. They were challenged to transform traditional ingredients into creative and appealing modern dishes. The competition produced a variety of innovative foods, including chocolate-coated taro, sweet potato klepon, sago ongol-ongol, and chocolate bananas.

Each team presented not only its recipes but also explained the ingredients used, hygienic food preparation methods, and nutritional content to the judging panel. Entries were evaluated based on taste, nutritional value, creativity, effective use of local ingredients, cooking techniques, and presentation.

The chocolate taro and sweet potato klepon dishes received the highest scores. The judges recognized both creations for successfully transforming traditional crops into attractive, nutritious, and economically promising snacks with the potential to become healthy alternatives in schools and local communities.

Through this hands-on experience, students of South Siberut State Junior High School 2 gained more than knowledge about nutrition. They developed practical experience as young changemakers who are ready to promote local food, preserve Mentawai's cultural heritage, and contribute to strengthening local food sovereignty.