Abstract
This article explores the intersection of food, health, and entrepreneurship within the context of the Ao Naga community of Nagaland, India. By integrating indigenous knowledge and sustainable business practices, Ao Naga entrepreneurs are leveraging traditional food systems to address both health challenges and economic empowerment. This study examines the role of food-related entrepreneurship in promoting health awareness, preserving cultural heritage, and supporting local economies. Drawing from ethnographic fieldwork, the research identifies the key drivers of health-conscious entrepreneurship, including enculturation, gendered divisions of labor, and the transmission of traditional food knowledge. The paper also investigates the role of educational frameworks in fostering sustainable entrepreneurial initiatives, especially through culturally-responsive pedagogy that links traditional knowledge with modern business practices. Ultimately, this study offers insights into how local food systems can contribute to the achievement of Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 12 (Responsible Consumption and Production).
Keywords. Food systems; Entrepreneurship; Health awareness; Indigenous knowledge; SDGs; Cultural preservation.
JEL. D91; J24; J28; O14; Z22.
SDGs. SDG2; SDG3, SDG12.
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