This is the revised slides based on the original one shared during DNPI's Youth For Climate Camp 2014 (YFCC). It covers the topic of Foodprint: what is it, how local food contributes positively into the issue, and how to further reduce our own Foodprint.

1. Reducing
Carbon
Foodprint
by Bayu Amus/Epicurina
Ver. 1.0
Carbon Footprint & Local Food

2. The Carbon Foodprint
Carbon Footprint & Local Food

3. “
”
The environmental impact
or footprint of food, including
the amount of carbon
dioxide produced, if the food
is organic, and if it is local.
(http://en.wiktionary.org/wiki/foodprint)

5. http://www.theguardian.com/environment/2011/jan/31/pollution-carbon-emissions

6. Reducing
Carbon Foodprint
Carbon Footprint & Local Food

7. Reducing
foodprint:
 Eat Less Meat
 Tackle food waste
 Ground flying food
http://reneweconomy.com.au/2014/3-strategies-slash-foodprint-43882

8. Reducing
foodprint:
 Find out where your food is coming from!
 Opt for local produce instead of imported ones
 Opt for what’s in season food instead of what isn’t
 Substitute foreign ingredients with local
alternatives

9. Eat Local Food
Reducing Carbon Foodprint

10. How does local food could
reduces foodprint?
 It usually travel much shorter distances to
reach your plate than its imported
alternatives (lower direct carbon emission)
 It usually does not require complex
processing process (less energy used)
 It usually does not require elaborate
farming, planting, or processing facility than
its industrial alternatives (lower indirect
carbon emission)

11. Reasons to love
local food
 It help supports the local economic sustainability
 It helps sustain the local tradition
 It’s uniquely represents a region
 It’s delicious!

12. Sate Lilit Ayam
Batter fried eel
Pepes Ayam
Sambal matah
Fried shallotsChicken blood
Telur balado
Assorted Urab
White rice
Lawar Ayam
Nasi Ayam Bali
Made Weti

13. Ayam Taliwang
from Lombok
Ayam Taliwang
Sambal manis
Sambal pedas
Beberuk Terong
Sate Ati Ampela

14. NASI GUDEG
Location: Java
Cost: IDR 15K – 25K
A form of mixed rice, with Gudeg as the
main ingredient: sweet slow cooked
young jackfruit.
Best eaten with opor ayam, liver, pindang
egg, and kerecek.
Assorted snacks
Telur pindang
Opor Ayam
Jengkol
Gudeg
Opor Hati Ayam
Krecek
Delicious local food!

15. NASI GORENG ACEH
Location: Aceh
Cost: IDR 15K – 25K
A curry tasting fried rice, with assorted
fried meats and refreshing pickles.
pickles
omelet
curry fried rice deep fried stuffs
Delicious local food!

16. LAKSA MEDAN
Location: North Sumatera
Cost: IDR 17K – 25K
Thick rice noodle with fresh mint leaves,
pickled shallots, mixed with thin fish
curry.
Anchovies curry
pickles
Thick noodle
Fresh mint
Delicious local food!

17. ANGEUN TUTUT
Location: Jawa Barat
Cost: IDR 5K – 10K
Tutut (fresh water snails) boiled in its shells, with
savory light curry soup.
Originally a farmer’s meal during watering stage of their
rice fields, now it’s a rare delicacy sold only in few
traditional markets.
Best eaten in its own, on family gathering moments.
Both the taste and the look might look intimidating for
tutut-virgins.
Water snails
Delicious local food!

18. ROASTED SKIPJACK
Location: Serangan Island, Bali
Cost: IDR 20K – 30K
A whole ikan tongkol (Skipjack Tuna) on a stick, slowly
roasted over charcoal fire, to produce the firm textured
meat with smoky aroma.
Best eaten with sambal matah Bali and warm pile of
rice. Well paired with kerupuk klejat (sea snails) and
jukut bulung (seaweed salad).
Roasted Skipjack
Sambal matah
Delicious local food!

19. GRILLED SEAFOOD
Location: Bali
Cost: Raw ingredients + IDR 20K-30K/Kg Cooking cost +
rice + sambal matah
Go to Kedonganan fish market and order the fish, clams,
lobsters, squids, even octopus there, then have it
cooked at the stall outside.
Grilled crab
Sambal matah
Lobster
Mussels
Delicious local food!

20. SATE LANGUAN
Location: Bali
Cost: IDR 1K – 3K/piece
A minced fish with Balinese seasoning, wrapped around
coconut tree/sugar cane/lemongrass stalk then roasted
over coconut husk charcoal.
Best eaten with: Sambal terasi, sambal matah.
Delicious local food!

21. Locavore movement
Eat Local Food

22. “
”
A locavore is a person
interested in eating food that
is locally produced, not moved
long distances* to market.
http://en.wikipedia.org/wiki/Locavore
*One common - but not universal - definition
of "local" food is food grown within 100 miles
of its point of purchase or consumption.

23. Locavore might
include:
 Local produce (herbs,
fruits, vegetables)
 Local (traditional) dishes
 Local meats
 Foreign produce that
planted locally

24. Locavore might include:
 Foreign dishes recreated using local produce

25. Slow Food movement
Eat Local Food

26. “
”
Slow Food is an international movement
founded by Carlo Petrini in 1986. Promoted
as an alternative to fast food, it strives to
preserve traditional and regional cuisine and
encourages farming of plants, seeds and
livestock characteristic of the
local ecosystem.
http://en.wikipedia.org/wiki/Slow_Food

27. Watch out for
Hidden Foodprint!
Reducing Carbon Foodprint

28. “
”
http://cookingtackle.blogspot.com/2011/12/tempe-chips-kripik-tempe.html
Tempe (and Tahu)

29. “
”
Lokal
32%
Import
68%
Dari total kebutuhan kedelai
sebesar 2,5 juta
ton/tahun,
produksi kedelai
di tanah air
hanya bisa
mencukupi
700-800 ribu
ton/tahun.
http://finance.detik.com/read/2013/09/20/103433/2364356/4/kenapa-indonesia-ketergantungan-impor-kedelai-ini-sebabnya

30. Carbon Offsetting
Reducing Carbon Foodprint

31. http://www.carbon-clear.com/application/images/carbon_offsetting.gif
Offsetting can be done by supporting a responsible carbon project,
or by buying carbon offsets or carbon credits.
“First reduce what you can, then offset the remainder”

32. THANK YOU!
For more delicious food shots and
stories about local foods in Bali and all
over Indonesia, please visit:
 Instagram.com/epicurina
 Twitter.com/epicurina
 Blog.epicurina.com
For more information about
DNPI’s Youth for Climate
Camp please visit
http://www.dnpi.go.id.
For inquiries and
correspondence please send
your email to
epicurina@gmail.com.