Local foods are still at the heart of rural diets in Bone and Timor Tengah Selatan, Indonesia

Key messages

• Indonesia’s dietary transition and persistent malnutrition make it important to examine the continuing role of local foods in supporting healthier rural diets in Indonesia.
• The study found that local foods remain central to diets in rural Bone and Timor Tengah Selatan (TTS), especially nutrient-rich foods such as vegetables, fruits, legumes, meat and poultry products and fish.
• However, traditional staples such as maize, tubers, sorghum and sago remain underutilized, with staple consumption increasingly dominated by rice.
• In both Bone and TTS, food delocalization is not yet dominant, but is emerging in specific food groups, including imported rice and industrially processed sugar in TTS and palm oil, dairy and processed foods in both Bone and TTS.
• The study identified 146 local foods in Bone and 90 in TTS currently consumed by local communities. It also documented 61 local foods in Bone and 101 in TTS with strong potential to improve dietary diversity and rural food system resilience through initiatives such as Local Food-based Dietary Guidelines, kitchen gardens, school feeding, Posyandu menus and nutrition campaigns.

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