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.

区域食品植根于当地的做法和传统。随着工业化和后绿色革命，特定地区生产的粮食和相关知识面临的威胁已迫在眉睫。学者们分析了世界各地区域食品的复兴。然而，从食物作为公共资源的角度关注区域食物复兴的研究还很有限。本文通过分析 Morarka-GDC 基金会与印度纳瓦尔加尔农民集体的努力填补了这一空白。利用公共框架，我们研究了基金会与集体如何复兴沙卡瓦蒂地区的食品。我们使用主要和次要来源来捕捉为维持公共资源而进行的社会活动。研究发现，采用有机农业实践有助于通过创造和利用当地资源库存来复兴该地区的食品。此外，通过Shekhawati节和 Morarka Organics 在生产者和消费者之间建立网络，避免了与烹饪共享相关的社会困境。这些做法重建了当地粮食系统、当地旅游业，并加强了当地美食的代际传承。然而，将地方美食与美食旅游联系起来可能会威胁到当地的美食文化和正宗地方美食的生存。我们还发现，对于区域食品的持续管理，扩大规模发挥着至关重要的作用，但也存在进一步的局限性。