Resistance To Gastrocolonialism: Resilience And Culinary Innovation Among Multiethnic Communities In Indonesian School Canteens

Abstract Short Background Gastro-colonialism is the globalization of fast foods that are replacing local indigenous foods as part of people’s daily diet and even in school canteens. In West Kalimantan, the complexity of such a situation is further due to the ethnic diversity giving way to culinary tradition rich in variation but at risk to marginalization. Objective: This study aims to identify forms of resilience and innovation in multiethnic traditional foods in response to the dominance of gastro-colonialism in school cafeterias in West Kalimantan. Method This study has a qualitative approach by in-depth interviews, participatory observation, and documentation techniques in some schools in Pontianak and Singkawang. The data were analyzed thematically to identify the practices, adaptation strategies, and innovations employed by cafeteria managers. Data validation was enhanced through triangulation of sources and methods. outcomes This study had that the strategy of local flavor resilience in school canteens is realized by the preservation and innovation of multiethnic traditional foods, These are not only a source of nutrition but also a means of educating students about values, cultural identity, and critical thinking in the face of food globalization. Conclusion and Implication School canteens can become a site of resistance to gastro-colonialism through the maintenance or production of new forms of multi-ethnic cuisines. These results are important in that they suggest providing nutritional education and cultural preservation can work in concert with one another to reinforce local identity while also improving the quality of student consumption.