UN Permanent Forum 2016admin
Event: Shillong Declaration shared at 15th UNPF Side event
Venue: UN HQ, NYC
Indigenous Perspectives On Food And Wellbeing Finds Audience at The UN
On the sidelines of the 15th UN Permanent Forum scheduled from the 9th to 20th May2016, at the United Nations Head Quarters in New York, a side event titled “Harvesting Peace”, was organised where one of the major highlights was the sharing of the Shillong Declaration that was drafted during the Indigenous Terra Madre (ITM) 2015 that took place in Meghalaya last November. The side event was organised by the Indigenous Partnership for Agrobioiversity and Food Sovereignty, Non Profit Organisation based out of Rome and one of the main organisers of ITM 2015. The side event was presented in collaboration with CHIRAPAQ (Center for Indigenous Cultures of Peru); the Porini Welfare Association, Kenya; Tebtebba Association, Philippines and The Sioux Chef, USA. Designed to be a session of storytelling, the side event created a platform where local voices was given the opportunity to meet global audiences to discover avenues to the “Future We Want”.
Welcome and Introductions: Phrang Roy, Indigenous Partnership for Agrobiodiversity & Food Sovereignty
Panel Discussion :
– Victoria Tauli Corpuz , UN Sp. Rapporteur (Tebtebba Association, Philippines) – Esther Wanjiku Mwangi,
President, Porini Welfare Association, Kenya
– Tarcila Rivera Zea, Member of the Permanent Forum (CHIRAPAQ, Peru)
– Sean Sherman, The Sioux Chef, USA
How can food contribute to peace and wellbeing
The occasion also marked the launch of an album of songs contributed by delegates of IT 2015 and as well as the distribution of the ITM Shillong Declaration, a document born out of the sessions of the ITM 2015 that reflected the ideas of the representatives of the 169 Indigenous communities that were present at the event and three years of interaction with various indigenous communities of Meghalaya, India and the rest of the world. This Side Event also briefly reported on the outcomes of the ITM 2015.
A tasting reception featuring Indigenous foods from North America and North East India was also organised for participants of the side event. While Chef Sean Sherman prepared amaranth cracker, whipped white bean and smoked whitefish, raspberry rosehip sauce and dried ramps served with a drink of cedar and maple tea, Anita Roy, Board Member, NESFAS presented a number of dishes representing Meghalaya including ja stem, pork with pumpkin, and radish and sesame salad highlighting the ingredients including turmeric, black pepper and garlic from the region.
Mrs. Roy also demonstrated the use of turmeric, pepper, ginger and garlic not only for taste but for health purposes.
“I hope one day NESFAS will come here to tell local stories to this global audience,” – says Phrang Roy, Chairman, NESFAS and Coordinator, TIP