building a sustainable food future
for all Indonesians
About our organization
We strive to safeguard Indonesia’s culinary heritage
The NUSA Indonesia Gastronomy Foundation is a non-profit organization with a primary mission of safeguarding and promoting Indonesian culinary culture, while advocating nature based solutions for the accessibility of good, sustainable, and equitable local food for the people of Indonesia.
Vision
NUSA envisions an Indonesia where the vibrant tapestry of its culinary heritage is not only preserved, but thrives. We see a future where every table across the nation overflows with accessible, sustainable, and equitable local food. By honoring the wisdom of past generations, NUSA aspires to cultivate a food system that nourishes both the people and the land, ensuring a future rich in flavor and abundance for all Indonesians.
Missions
Preserving Culture
Preserving Indonesian culinary culture through historical and cultural research as well as managing Indonesian food and culinary data
Strengthening Local Source
Strengthening and developing local food sources to preserve Indonesia's biological resources
Developing Local Produce
Strengthening and developing the quality of added value in local food products to support the welfare of the Indonesian people
Improving Food Policies
Encouraging the improvement of public policy arrangements in favor of sustainable and equitable local food
Youth Participation
Increasing the participation of the younger generation in fighting for sustainable and equitable local food
Pusaka Rasa Nusantara
Embark on a journey through Indonesia’s culinary history and culture. Explore the flavors, ingredients, and techniques that make Indonesian cuisine a treasure of the archipelago.
Indonesia's Aquatic Food Heritage
Indonesia’s waters hold one of the richest aquatic food traditions on earth — yet much of it remains undocumented and underrecognized. This guide maps 72 species across five ecosystems that form the backbone of Nusantara’s blue food heritage: freshwater fish from ancient lakes and rivers, ocean species from the world’s longest coastline, shellfish and invertebrates harvested from mangroves and coral reefs, seaweed and coastal plants that represent the planet’s most sustainable food source, and traditional fish roe preparations that rival any global caviar tradition.
Each entry includes the species’ scientific name, regional distribution, and the traditional culinary knowledge communities have developed over generations — from bamboo-roasted eel in Toraja to smoked tuna in Ternate, from salt-fermented mackerel on Java’s north coast to sea grapes harvested in Nusa Tenggara.
This is a living document. As our field research expands, so will this guide.
Atelier Rasa
Atelier Rasa is more than a culinary venue, it’s a lively community hub for learning, tasting, and appreciating the rich cultural tapestry of Indonesian food traditions all under one roof. Whether through hands-on cooking, reading, dining, or shopping, Atelier Rasa offers a comprehensive experience for anyone eager to discover Indonesia’s food heritage with passion and authenticity.
