At a time when young people are increasingly drawn to modern desserts and viral food trends on social media, there is one type of snack that may seem simple—or even old-fashioned. Yet it is precisely these traditional treats that evoke feelings of comfort and nostalgia, bringing people back to the flavors of home and childhood memories.

Behind their simplicity, Indonesian traditional snacks hold many values that remain highly relevant today. From the use of locally sourced ingredients and minimal processing to more sustainable consumption practices, these snacks embody principles that are increasingly recognized around the world.

Interestingly, long before terms such as plant-based, sustainable food, and climate-friendly diet became widely known, Indonesians had already been practicing many of these principles through their everyday foods.

As we celebrate Sustainable Gastronomy Day, Indonesian traditional snacks offer an excellent example of culinary heritage that reflects sustainable gastronomy in practice.

So, what exactly is the connection between sustainable gastronomy and Indonesian traditional snacks?

Sustainability in Indonesian Traditional Snacks

Every year on June 18, the world celebrates Sustainable Gastronomy Day, encouraging us to look beyond taste and consider how our food choices affect the environment, health, culture, and local economies.

Sustainable gastronomy emphasizes that the food we eat every day is closely connected to how it is produced, distributed, and consumed. The closer food ingredients are to their source, the fewer transportation resources and energy are required throughout the supply chain.

This is where Indonesian traditional snacks have an often-overlooked advantage.

Most traditional Indonesian snacks are made from locally grown ingredients such as cassava, sweet potatoes, glutinous rice, coconut, bananas, mung beans, palm sugar, various spices, and aromatic leaves. These ingredients have been part of Indonesia’s food system for centuries and remain widely available today.

Choosing Indonesian traditional snacks therefore also means supporting local food systems, which play an important role in strengthening Indonesia’s food security.

One example is Kue Bugis, a traditional snack originating from South Sulawesi. This green-colored delicacy is made from glutinous rice flour filled with sweet grated coconut and wrapped in banana leaves.

From an environmental perspective, Kue Bugis is relatively eco-friendly because it uses natural banana leaves instead of disposable plastic packaging and is made entirely from plant-based ingredients.

Its preparation also requires minimal single-use packaging, making it closely aligned with the principles of sustainable gastronomy and zero-waste practices, as banana leaves are biodegradable and can naturally decompose into compost.

Culturally, Kue Bugis carries deep traditional significance. It is commonly served during customary ceremonies, thanksgiving celebrations, and weddings among the Bugis-Makassar community as a symbol of togetherness and hospitality.

From a nutritional perspective, Kue Bugis is also relatively simple in its composition. Its natural green color comes from suji leaves, which are known to contain antioxidant and antibacterial compounds.

This demonstrates that Indonesian traditional snacks are not only rich in cultural heritage but also rely on natural ingredients that have long been part of everyday life.

What Role Can Young People Play?

Young people have an important role in ensuring that Indonesian traditional snacks remain relevant in a rapidly changing world.

Their role extends beyond being consumers. They can become creators, community organizers, entrepreneurs, and trendsetters who help introduce local foods to wider audiences and future generations.

Young people also need to shift the way they perceive traditional foods. Rather than viewing them simply as inexpensive or outdated “market snacks,” they should be recognized as part of Indonesia’s rich culinary identity that remains meaningful today.

For this reason, referring to them as Indonesian traditional snacks or Indonesian heritage snacks better reflects their cultural significance and sustainability values.

One way to achieve this is by bringing traditional snacks into spaces that resonate with younger generations, such as food festivals, schools, creative communities, and music festivals. In doing so, these foods become more than nostalgic memories—they become part of contemporary lifestyles and new culinary experiences.

Of course, innovation remains important for Indonesian traditional snacks to continue evolving and appeal to different generations. However, such innovation should preserve their authentic identity by maintaining their original flavors, local ingredients, and the sustainability values that have defined them for generations.

Ultimately, Indonesian traditional snacks are about much more than childhood memories. Behind every piece of klepon, Kue Bugis, nagasari, or getuk lies a lesson in simplicity, appreciation for local ingredients, and a more sustainable way of living. These foods reflect how Indonesian communities have long lived in harmony with local food resources.

Sustainable Gastronomy Day reminds us that building a healthier and more environmentally friendly food future does not always require entirely new solutions. In many ways, the answers have been with us all along—preserved in traditional recipes passed down from one generation to the next.

Choosing Indonesian traditional snacks, therefore, is about more than enjoying delicious flavors. It is a small but meaningful step toward supporting healthier diets, strengthening local food systems, and caring for our planet through the everyday choices we make.

So, when was the last time you enjoyed an Indonesian traditional snack?

References

Alodokter. (2024). 6 Healthy and Delicious Snacks to Enjoy Outside the Home. https://www.alodokter.com/6-jajanan-sehat-dan-lezat-di-luar-rumah

Food and Agriculture Organization of the United Nations (FAO). (2025). Sustainable Gastronomy Day.https://www.fao.org/sustainable-gastronomy-day/en

Media Pijar. (2024). Exploring the Uniqueness and Origins of Kue Bugis. https://mediapijar.com/2024/03/mengungkap-keunikan-dan-asal-usul-kue-bugis/