Abstract

Regional food is grounded in local practices and heritage. With industrialization and post-green revolution threat to food produced within specific region and the associated knowledge has become imminent. Scholars have analyzed the revival of regional foods in different parts of the world. However, there have been limited studies focusing on the revival of regional food from the perspective of food as commons. The paper fills this gap by analyzing the efforts of Morarka-GDC Foundation along with farmers collective in Nawalgarh, India. Employing the framework of commons, we examine how the foundation along with the collective is reviving Shekhawati region’s foods. We used primary and secondary sources to capture the social activities undertaken to sustain the commons. It was found that adopting organic agricultural practices helped in reviving the regional foods by creating and using stock of local resources. Further, social dilemma associated with culinary commons was avoided by creating networks between producers and consumers through _Shekhawati_ festival and Morarka Organics. These practices have resulted in rebuilding the local food system, local tourism, and intergenerational transmission strengthening the local gastronomic identity. However, linking regional food with gastronomic tourism can threaten the local gastronomic culture and survival of authentic regional food. We also find that for a sustained management of the regional foods, scaling-up plays an essential role which has further limitations.