Bioregioning as Care

The idea of bioregioning as care emphasizes the deep, reciprocal relationship between people and the lands they inhabit, promoting sustainable practices that integrate cultural wisdom, local knowledge, and ecological stewardship. Opening the session by singing together a song of the Bunun people, “Paiska laupaku - 從此刻起”, the four speakers —— Ibu Istanda Takiscibanan, CEO of Kaiana, Donna Cleveland, Interim Dean of the School of Communication & Design at RMIT Vietnam, Yi-Che Hsieh, Third-generation Black Bean Soy Sauce Craftsman at YDSIN1940, and Li-Chin Kuo, CEO of Co-create Planning & Design Consultancy —— discussed how culture, care, and sustainable practices are intimately linked to the land and its cycles.

The session underscored the importance of care as a reciprocal relationship between humans and non-human entities who inhabit the land.

Istanda Takiscibanan, a member of the Bunun indigenous community in Taitung, Taiwan, shared the spiritual and cultural ties her people have with nature. For the Bunun, nature is not a separate entity but an integral part of their lives. In particular, Istanda Takischibanan discussed her community’s reliance on natural cycles to guide agricultural and cultural practices. The Bunun people do not view time in the conventional calendar sense, but instead observe celestial bodies, plant growth cycles, and animal behavior to inform their seasonal activities. For instance, they time the planting of millet and other staple crops based on the appearance of specific plants and trees. These practices are rooted in an intimate understanding of their bioregion, which has evolved over centuries. Through them, they maintain a deep connection to their bioregion, which sustains both their community and their way of life. Based on mutual respect and balance, the practices of the Bunun community serve as a model for bioregioning as care, where environmental stewardship is not just a responsibility but a living practice, and an embodiment of ecological knowledge.

Ibu Istanda Takiscibanan

In a similar vein, Cleveland’s research with biomaterials illustrated a different but equally important form of care. Her research with biomaterials showed how bacteria and yeast can work as co-creators and co-researchers in developing sustainable materials. For example, one of the projects discussed involved harnessing bacteria to produce new forms of biodegradable materials, which can replace plastics and reduce waste. By working with microorganisms, the project could be said to represent a step toward redefining care. In this case, care extends to working in collaboration with bacteria and yeasts, offering an insight into relations in which both human and non-human entities might thrive together.

Donna Cleveland

Whether through the Bunun people's deep ecological knowledge or the co-creation of biomaterials, these perspectives offer insights for ways of working in harmony with the living world. By embracing practices that honor natural rhythms and interspecies collaboration, we move closer to a future where sustainability is not just an aspiration but a way of being.

A recurring theme throughout the session was the importance of local knowledge in shaping sustainable futures.

Collaborating with rice wrap manufacturers in Vietnam, Cleveland adapted their traditional rice wrap drying techniques which use hand-woven bamboo “mattresses,” to improve the efficiency of bacterial cellulose drying. This approach demonstrates how integrating local expertise can offer innovative, context-specific solutions, advancing sustainability rooted in the ecological and cultural context of the community.

The Slow Food Festival introduced by Kuo also highlights the importance of rediscovering and preserving local knowledge and culture surrounding the dining table. Each year, the festival explores different themes, such as preserving biodiversity, boosting immune health, and fermentation practices, drawing inspiration from traditional cooking and eating habits. Ingredients shared among neighbors, recipes passed down through generations, and freshly foraged wild vegetables——found on the dinner tables of Taitung homes——serve as rich sources of wisdom, offering valuable insights to secure the wellbeing of future generations.

Li-Chin Kuo

Similarly, Istanda Takischibanan’s work with millet focuses on reviving and nurturing traditional ceremonies, rituals, taboos, songs, crafts, eating practices, and millet variety databases, each embodying ecological knowledge and spirit in different forms. For example, “Pasibutbut” is a prayer song for the millet harvest, incorporating the sounds of the region, such as the sound of waterfalls or the buzzing of bees. Preserving and passing these local traditions to future generations ensure the transfer of wisdom essential for caring for both the community and other entities within the bioregion.

By valuing and revitalizing local knowledge, these initiatives reinforce the deep connections between culture, ecology, and sustainability. They highlight how traditional wisdom, when integrated with contemporary practices, can inspire innovative solutions while preserving heritage. As communities continue to share, adapt, and pass down these practices, they foster resilience and ensure that the knowledge embedded in their landscapes remains a guiding force for future generations.

Another key focus of the session was the transformative power of community-driven efforts to revitalize traditional, place-based practices and connect them to foster resilient industries. Key examples highlighted how collaborative initiatives can preserve heritage, enhance economic sustainability, and inspire innovation.

Istanda Takischibanan introduced the three-stone stove, a traditional Bunun cooking pot symbolizing the interconnected roles of farmers, cooks, and eaters in sustaining traditional food practices. Without one element, the balance is lost, highlighting the importance of preserving and supporting each role in the chain of food production.

Kuo’s Slow Food movement in Taitung can be seen as an example of how these three stones might work collaboratively. The movement has fostered a collaborative community where traditions are shared, reimagined, and preserved. Members learn from each other's cultures, transforming traditional foods into contemporary forms. Farmers, chefs, and eaters collaborate in a growing system that transcends events, aiming to develop unique spaces and economic models. This evolving "food community" takes ownership of their food systems, preserving heritage and sowing seeds of hope for driving cultural and economic transformation of the region.

Hsieh’s efforts of cultivating a soy sauce industry culture in Taiwan also built on this idea. Through the “Future Dining Table” project, the Hsieh brothers at Yu Ding Shing Soy Sauce promote innovative uses for traditional Taiwanese soy sauce, using local produce. The Dining program includes lectures featuring farmers, cooks, and producers, fostering discussions about farming philosophies and cultivation methods. Hsieh also connects and collaborates with different Taiwanese soy sauce factories to foster an industry culture that thrives as a self-sustaining organism, documenting factories through photography, hosting tasting events, and creating collaborative products for consumers to (re)learn the flavours of Taiwanese soy sauce.

Yi-Che Hsieh

By fostering collaboration among producers, chefs, and consumers, these projects not only sustain traditional practices but also adapt them to contemporary contexts. Through shared knowledge and collective effort, they create self-sustaining ecosystems that celebrate heritage while ensuring long-term viability. They offer valuable insights into how communities can reconnect with their cultural roots while shaping dynamic and sustainable local industries.

Another significant takeaway was the importance of continuous community participation and co-creation in design processes.

Cleveland’s project in Vietnam, for instance, is a prime example of how participatory research and community involvement can build resilient communities that are capable of addressing the unique challenges of their bioregions. This participatory approach contrasts with traditional research models that often exclude local communities from the research process. By inviting local communities to contribute their own knowledge and practices, Cleveland’s project fosters a sense of ownership and agency to develop ideas in their local systems. For example, the initiative inspired the formation of a new collaborative in Quang Nam province, where participants share resources and ideas. A restaurant now contributes its coffee waste for growing menu boards, and members now teach workshops originally introduced by the project team.

In a similar manner, Hsieh’s development of the Taiwanese soy sauce rating system is a collaborative, participatory effort to help consumers identify their preferred flavors of locally produced, traditional soy sauce. An evaluation framework was co-created by bringing together experts from tea, coffee, wine, professional chefs, and food critics. Further development of the system also follows a blockchain-like model, where everyone can participate in shaping and refining the system. Evolving through over 21 tasting events, the system can now categorize distinct flavor profiles of Taiwan——such as preserved vegetable, seaweed, caramel, and hoppy notes —— reflecting the diversity of flavors in Taiwan’s soy sauce landscape.

The speakers’ initiatives demonstrate how prioritizing participatory measures of research and co-creation can foster more resilient communities and ecosystems. Whether through community-driven innovation or decentralized frameworks, collaboration ensures that the transition towards circular futures are rooted in the needs and wisdom of the people in their regions.

This session illustrated that bioregioning is not merely a theoretical concept but a practical framework for sustainable living. By aligning our practices with the cycles and wisdom of the land, we can create more resilient and interconnected communities. As Istanda Takischibanan put it, “Without someone to cultivate traditional crops, no one cooks traditional dishes. And without anyone to eat them, no one would have the courage to cook the traditional millet rice.” This sentiment encapsulates the spirit of bioregioning as care: a deep respect for nature that transcends the individual, fostering a collective responsibility to preserve, nurture, and celebrate the ecosystems that sustain us.

The discussion underscored the need for a paradigm shift——one that moves away from seeing humans as separate from nature and instead recognizes that we are an integral part of it as care-ful stewards. Whether it’s through the preservation of indigenous food cultures, the development of sustainable biomaterials, the reclamation of local food systems and cultures, or the revival of traditional landscape based industries, the principles of care and bioregioning offer a holistic approach to addressing the environmental challenges of our time.