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Dian Septiawati Champions Food Innovation for Community Health and Sustainable Growth
Dian Septiawati, a food tech entrepreneur from Palu, Central Sulawesi, is on a mission to advance food innovation in Indonesia by leveraging the country’s local sources. With a background in public health and currently pursuing a master’s degree at the University of Sydney through an Australia Awards Scholarship, Dian’s journey is one that intertwines her passion for nutrition and her commitment to improving the well-being of her community.
Growing up near the rich culture of the Kaili tribe and being introduced to traditional cuisines by her mother, she learned early on how local foods contribute to health and nutrition.
“My interest in nutrition began to grow. When I realised how underutilised our natural health was, it sparked my interest in finding ways to use it more effectively for public health,” Dian shared.
Dian’s resolve strengthened in 2018 when a 7.5-magnitude earthquake and subsequent tsunami devastated her hometown. The experience opened her eyes to how access to nutritious food could aid physical and mental recovery after a disaster. “It became a catalyst for me to learn more about nutrition and how food technology could provide healthy, affordable, and sustainable food solutions,” she said.
The high prevalence of stunting in Central Sulawesi, exacerbated by the COVID-19 pandemic, further motivated her to seek innovative approaches to optimising local resources, with a focus on better nutritional interventions.
Founding Food Tech Startup
With these aspirations in mind, Dian founded PT Narasa Food Indonesia in 2022. The food tech startup is dedicated to promoting food diversification through local food innovation. The tagline is "Local, Superior, Global”.
“Our mission is to create an ecosystem that not only drives economic growth but also contributes to public health by offering healthier, more innovative local food options,” said Dian, who serves as the company’s founder and Director of Product Research and Development.
One of PT Narasa Food Indonesia’s flagship products is Kaledo Instan, an instant version of traditional food from Central Sulawesi soup made from cow’s trotters. While promoting traditional foods to a national market unfamiliar with these dishes has been challenging, Dian believes storytelling and branding are crucial strategies to build interest and awareness.
“Expressing the historical and cultural values behind kaledo requires creativity and authenticity,” she noted.
The journey of establishing a food tech startup has been far from smooth. From innovating new products to complying with strict regulations and securing funding, Dian’s team has faced numerous obstacles.
“The most valuable lesson for me has been the importance of resilience, adaptability, and collaboration,” Dian reflected.
The hard work paid off when Kaledo Instan received positive responses from people not only from Sulawesi but also from other regions, proving the potential for local foods to reach a broader audience.
Promoting Sustainable Food Innovation and Diplomacy
Dian’s pursuit of knowledge brought her to Australia, where she’s studying Public Health at the University of Sydney. The country’s progressive approach to food and health innovation has broadened her understanding of how evidence-based interventions can address nutrition problems.
“I learned how food innovation is not just about creating new products, but also about ensuring food security and sustainability,” she explained.
Joining the Public Health Association in Australia has enabled Dian to engage with professionals and academics, expanding her view on how food technology can improve the nutritional value and accessibility of food, particularly in vulnerable communities.
“I gained insight into how public policy and innovation in food product formulation can play a big role in changing the consumption patterns for the better,” she said.
The knowledge has enabled her to develop product strategies that align with the community’s nutritional needs, particularly in addressing malnutrition and unbalanced diets. She also focuses on sustainability in the food supply chain to create a more environmentally friendly business model.
Dian hopes that Indonesia's food technology sector can prioritise environmentally friendly agricultural practices and food processing methods. She also sees potential in leveraging food innovation to support the Indonesia Spice Up the World (ISUTW) initiative, which aims to boost the export of Indonesian species and establish 4,000 Indonesian restaurants abroad.
Reflecting on the diplomatic relations between Indonesia and Australia, Dian believes that collaborations in food technology research and innovation can bolster agricultural productivity and food distribution.
“The development of food tech startups and culinary diplomacy can not only support cultural exchange and economic cooperation between our two countries but also play a crucial role in strengthening food security, which is the foundation of community welfare and stability,” she concluded.
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