“The future of our nation depends on our ability to produce food and fiber to sustain the world.” – Phil Bredesen.
Have you ever thought about the origin of the food source on your lunch plate?
Well, you might think it was from the food cabinet or the fridge in your kitchen.
Let’s take a step backward; before you cook the ingredients from your kitchen altogether, where did you get your food materials? Some of you might buy them from the market, and the others might plant them themselves.
Whether you buy or plant the food materials, you might not realize that they come from a very unique kind of land.
Various types of land provide us with materials to eat, not only the fertile lands. It can be from unconventional kinds of lands; one of them is a peatland.
Peatlands are one of the most exposed suboptimal land types with uniqueness and the most misunderstood. Peat is basically defined as soil formed by organic matter from remains of dead and decaying plant material. Indonesia has a total area of around 14,8 million hectares, or approximately 3.5% of the global peatland area.
Knowing the vast number of peatlands in Indonesia, where so many lands are degraded and agricultural lands are decreasing, we need to work on the peatland, the land that is often forgotten.
This type of land can be optimized to provide us with many of our daily products, such as food, crafts, and make-up materials. They can significantly produce the foodstuffs that we consume every day. Many crops can be cultivated on peatlands, while it also becomes the source of livelihood for the surrounding community.
Sadly, not so many people know about it.
To commemorate World Peatlands Day on 2nd of June, 7 friends have helped us to promote the food materials they know can be cultivated on the peatland through TJF Challenge “Peatland to Our Plate.” They have published a food-making video that includes a minimum of one of the food ingredients or crops that are able to grow on peatlands. In the endeavor to familiarize peatland agriculture, this challenge has been an excellent start to reveal peatland’s contribution in serving the food on our plate.
7 participants sent the reel videos about cooking from vegetables/fruit grows from peatlands.
After joining the challenge…The reason they joining the challenge…TJF team has selected three most informative and creative videos: Akbar Fernando Ndabung who made a Daluman Ice from Coconut, Inti Putri Madinah cooked Sukabumi Teci/Ciwang from Sagoo and Brigita Felicity Nopilo made an Indonesian Grilled Carp with Candlenut.
Congratulations to the winners and all participants for your endeavor to campaign the food materials from peatland agriculture which could be a way for us to safeguard our food security!
What do they say about TJF Challenge…