Exploring the Culinary Landscape: From Tribal Cuisines to Gourmet Dining

When we think about the WWF or World Wildlife Fund for Nature, many people tend to believe that its focus is solely on wildlife. However, the organisation's interests extend far beyond that. WWF is also dedicated to supporting local and indigenous communities, ensuring they can pass on their culinary traditions to a global audience. This includes the indigenous groups in Thailand.

WWF Thailand has a programme that bridges the gap between the country's esteemed F&B individuals and local communities. This initiative not only aims to provide financial assistance to these communities but also plays a vital role in preserving ecosystem diversity and sharing rich, traditional knowledge.

WWF Thailand has made a significant impact in the northern regions of the country, particularly in the areas of Chiang Mai and Chiang Rai. These regions are home to numerous tribal and local communities that sustain themselves through growing and cultivating market-friendly and native produce and foraging for local plants, which they sell at nearby markets. Through WWF Thailand, these communities have the opportunity to showcase their culinary heritage to wider audiences by connecting with renowned chefs and bartenders eager to learn about their food cultures.

One notable partnership is between WWF Thailand and the InterContinental Phuket Resort, where the Executive Chef, Marco Turatti, plays a pivotal role in this collaboration. Chef Turatti frequently leads his culinary team on immersive trips organised by WWF Thailand, connecting them with local producers and communities. This hands-on experience not only enriches the resort's F&B team's understanding of local food systems but also allows them to appreciate the cultural significance behind the ingredients they work with.

In Mae Wang, Chiang Mai, Lapato Coffee shines as a symbol of quality and sustainability. Known for its carefully grown organic coffee, Lapato is the result of dedicated local farmers who are committed to eco-friendly practices. Their collaboration with WWF Thailand has not only elevated the profile of this exceptional coffee. Still, it has also created a platform for sharing its unique flavours with chefs and bartenders, helping them connect with a broader audience. Through joint marketing efforts and educational initiatives, Lapato Coffee has gained recognition, enabling coffee lovers to appreciate the distinct qualities that come from sustainable farming and local traditions. This partnership highlights the significance of supporting local economies while promoting environmental responsibility, ultimately paving the way for a more sustainable future for both producers and consumers.

Another remarkable outcome of this programme is the connection established between WWF Thailand, InterContinental Phuket Resort and a Pga K'nyau community in Huai Ikang Village. Pga K'nyau is a subgroup of the Karen tribe that resides in both Myanmar and Thailand. Through this collaboration, the resort's F&B team has gained firsthand insight into the rich food culture of the Pga K'nyau. They partake in a unique experience of cooking, sharing meals, harvesting produce and foraging alongside their hosts. One dish that particularly highlights this cultural exchange is Khao Buh, a hearty porridge enhanced with a blend of aromatic spices such as lemongrass, garlic, turmeric, and shallots, often complemented by protein, typically pork, and served with mustard greens.

One remarkable aspect of this tribe is how its rich culture fosters a deep connection between its members and the natural world. Upon the birth of a child, the community practices a unique and symbolic ritual: they carefully bind the newborn's umbilical cord to the trunk of a chosen tree. This act is not merely a physical connection; it signifies a lifelong bond between the child and the tree, imbuing the tree with the essence of the child's spirit. As a result, the tree is considered sacred and is protected at all costs, ensuring that it remains unharmed throughout the child’s life. This practice highlights the tribe’s commitment to sustainability and reverence for nature, as each tree becomes a living testament to the tribe's values and the interconnectedness of all living beings.

In another initiative, the Elderly Women Community in Mae Jam is dedicated to producing local ingredients essential to their traditional cooking. They cultivate Tua Nao (fermented bean) and create Nham Pu (an umami relish made from rice field crabs), both of which are integral to their culinary practices and local identity. Connecting these women with InterContinental Phuket Resort's F&B team has been fruitful. The team has learned their culinary wisdom and the cultural practices passed down through generations and supports them.

In Chiang Rai, the Akha community at Baan San Pha Sak has formed Seeds Journey, a group dedicated to sustainable agriculture, cultivating both market-friendly crops like tomatoes and traditional staples such as Rak Chu. This unique seasoning holds a special place in Akha cuisine due to its rich umami flavour, which adds a distinctive touch to their dishes. Visiting this community is a fantastic opportunity to dive into authentic cooking techniques and share meals that pay homage to the traditional methods of preparing these ingredients.

At the Mae Sai Market, one can find a vibrant array of products hailing from Akha, Tai Yai, and other ethnic communities. The market serves as a vibrant hub of culinary diversity. The trip with WWF Thailand and local people provides visitors with access to a plethora of ingredients that showcase the rich tapestry of flavours that northern Thailand has to offer. Through these efforts, WWF Thailand continues to foster cultural appreciation and sustainability within the region's culinary landscape.

WWF Thailand is eager to expand its collaboration with a diverse range of culinary professionals, including chefs, bartenders, and hospitality establishments such as restaurants, bars, and hotels. By fostering these partnerships, we aim to promote sustainable practices in the food and beverage industry, encouraging a greater awareness of environmental issues and sustainable sourcing. Through innovative collaborations, the organisation hopes to inspire the culinary community to embrace eco-friendly approaches and create menus that reflect a commitment to protecting the planet and making a meaningful impact on both local ecosystems and global sustainability efforts.