In the remote state of Meghalaya, India, schoolchildren are enjoying a transformative lunchtime experience, thanks to a unique initiative that combines healthy, locally sourced ingredients with a focus on climate resilience. The shift towards hyperlocal meals at Laitsohpliah Government School is helping improve nutrition, support local farmers, and revive traditional foods.
What Happened
At Laitsohpliah Government School, nestled in the north-eastern hills of Meghalaya, lunchtime is a vibrant affair where the usual rice and dal (lentils) are joined by regional delicacies. On the menu today: potatoes with East Himalayan chives, cured dry fish, and sohryngkham, a wild berry pickle. These dishes, made with ingredients sourced from local farmers and the school’s kitchen garden, are part of India’s PM Poshan (midday meal) scheme, designed to incentivize school enrollment by providing free meals to students.
Since 2022, a charity initiative by the North East Society for Agroecology Support (Nesfas) has transformed school meals across Meghalaya, focusing on incorporating locally grown, nutrient-rich ingredients such as millet, wild greens, and fruit. The aim is to make school lunches not only healthier but more sustainable and climate-resilient. The shift has been so successful that it’s now spreading to more schools in the region.
Who Was Behind These Shifts
The project’s success in Meghalaya can be attributed to the tireless work of local organizations like Nesfas, which collaborated with the state government to introduce healthier, community-driven school meal programs. Schools have shifted away from carb-heavy meals to incorporate indigenous foods like millet, rice beans, and even wild edible plants. This initiative, supported by the local government, is also helping train over 7,000 school cooks across the state.
Headteacher Nestar Kharmawphlang, who has worked at Laitsohpliah for 30 years, is a passionate advocate for the program, emphasizing the importance of restoring the relevance of traditional foods. “Jarain – our version of buckwheat – was once considered pig feed, but now it’s being incorporated into our school menus for its nutritional value,” says Kharmawphlang.
Career/Legacy of the Program and its Impact
The impact of this initiative has been profound. Not only have children’s health outcomes improved, but the initiative has also revived traditional foods and helped boost local agriculture. More than 92% of students in schools involved in the program were found to be a healthy weight, a significant achievement for a region that has the highest rate of stunting in India.
Children who once found it difficult to enjoy meals are now looking forward to their midday lunch. “We love the food at school,” says 10-year-old Iarap Bor Lang Khongsit, whose favorite dish is an omelette made with fiddlehead ferns. The diversity of ingredients, such as millet cakes and carrot salads with sesame seeds, has made meals not only more appetizing but also nutrient-dense.
Public/Social Media Reactions
The initiative has sparked widespread praise, particularly for its focus on improving child nutrition and supporting local farmers. On social media, many have shared their admiration for the creative, sustainable approach to school meals. The project’s emphasis on using indigenous ingredients to combat malnutrition has resonated deeply with health and environmental advocates.
In addition, the use of local knowledge to identify and map over 200 edible plant species across Meghalaya has been celebrated as a way to reconnect children with their natural environment and traditional practices. The inclusion of wild edibles and locally grown produce has led to a renewed interest in the region’s rich culinary heritage.
Official Statements or What Happens Next
The success of the initiative has prompted the state government to expand it to more schools across Meghalaya. Local officials have praised the program for addressing the state’s nutrition challenges while promoting environmental sustainability. There are now plans to train additional school cooks and increase the integration of indigenous foods into school menus.
Bada Nongkynrih from Nesfas says, “These are no longer just school meals; they are community-led school meals. Everyone is involved.” The program is not only improving health outcomes for children but also building a stronger connection between local agriculture and education. By reducing reliance on supply chains, the initiative is also creating a more sustainable model for the future.
Closing Line
This story may be updated with more information as it becomes available.
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