Community-run cafés put Indigenous ingredients on the menu

In the hills of Meghalaya, a small café is rethinking food, farming and community. At the Mei‑Ramew, or “Mother Earth” café, menus follow the forest and the seasons, using indigenous ingredients that grow wild or come from local organic farmers, making it naturally sustainable. Owner Plantina Mujai is reviving traditional flavors and knowledge often overlooked in modern diets. The café has grown into a community hub, creating jobs for local women and offering local farmers a reliable market for organic produce. The idea is catching on. There are now five Mei-Ramew cafés in the area, with more planned. In a world where global food systems generate a third of greenhouse gas emissions, Mei‑Ramew shows how Indigenous food practices can strengthen livelihoods and health, while reducing environmental impact.