Sayu Komang is the spokesperson of the Slow Food Community–Balinese Heirloom Seeds and the Women Farmers’ Community for Native Seed Saving. Since 2003, she has worked with Indigenous and rural communities across Indonesia on seed saving, regenerative agriculture, and community-based sustainability. She collaborates with NGOs, government, and private sectors to promote conservation, food sovereignty, and ecosystem restoration.

Sayu Komang 為慢食組織－峇里島傳統種子與原生種子保存婦女農民社群發言人，自 2003 年起深耕印尼群島，推動原住民與農村社群的培力與永續生計。她是樸門永續設計、農林複合與再生農業的資深導師，長年專注於種子保存、環境復育與糧食主權。現與 NGO、政府及企業合作，持續推進生態保育與永續發展。

Yuki Nakam founded the Okinawa Indigenous Crops Research Institute to revive and promote the island’s native crops, which are at risk of disappearing due to changing lifestyles and farming practices. The institute conducts research, education, production, and sales to restore these crops as part of everyday life. Their work preserves Okinawa’s food culture, traditions, and heritage while fostering a diverse and sustainable agricultural system.

Yuki Nakam 創立「沖繩原生作物研究所」，致力於復振並推廣逐漸消失的沖繩原生作物。研究所透過研究、教育、生產與銷售，讓這些作物重新回到日常生活，並保存沖繩的飲食文化、傳統與歷史，同時推動多元且永續的農業體系。

I Dewa Ayu Made Sri Dwiastuti, known as Made Masak (“to cook”), is a Balinese chef whose work blends sustainability, culture, and community. Founder of Mawija, a permaculture-based community kitchen, she engages women, children, and elders in reclaiming Balinese food wisdom through ethical foraging, fermentation, and seasonal gatherings. Through collaborations with local and international partners, she promotes indigenous plants, food as ceremony, and cooking as storytelling, healing, and resistance.

I Dewa Ayu Made Sri Dwiastuti（又稱 Made Masak，「烹飪」之意）是峇里島廚師，致力於將永續、文化與社群融入料理。她創立了以樸門永續為基礎的社區廚房 Mawija，透過採集、發酵與季節性聚會，與婦女、兒童與長者共同重拾峇里島飲食智慧。她亦與多個在地及國際單位合作，推廣原生植物與食物禮儀，並以料理作為傳承、療癒與抗爭的方式。

Imanul Huda, Slow Food Community Leader for Biodiversity and Food Culture in Kapuas Hulu, supports Indigenous communities in West Kalimantan in preserving forests and traditional food systems. He highlights the threats posed by oil palm expansion, which erode agricultural knowledge and cultural practices tied to farming and forest stewardship. His work focuses on revitalizing local knowledge to protect biodiversity and sustain cultural heritage.

Imanul Huda 是卡普阿斯哈盧（Kapuas Hulu）慢食社群的生物多樣性與食文化領袖，致力支持西加里曼丹原住民社群保存森林與傳統食物系統。他指出油棕單一作物擴張威脅農業知識與文化實踐，導致部分人轉向工廠化種植維生。其工作重點在於振興在地知識，以保護生物多樣性並維繫文化傳承。

Daniel Jason Maches, an Indigenous youth leader from the Philippines and spokesperson for the Slow Food Community for Mountain Environment and Cultural Preservation, engages young people in safeguarding eco-cultural heritage. He co-founded Banolmi, a social enterprise promoting rainforest-grown coffee, heirloom crops, and sustainable products, while advocating for biodiversity conservation and traditional food systems. Through his work, he strengthens Indigenous livelihoods, preserves ecosystems, and fosters knowledge sharing to inspire a global movement for cultural and environmental sustainability.

Daniel Jason Maches 是菲律賓原住民青年領袖，也是慢食社群「山地環境與文化保存」的發言人，致力鼓勵年輕人守護生態與文化遺產。他共同創立 Banolmi，推廣雨林咖啡、傳統作物及永續產品，並倡導生物多樣性與傳統食物系統保護。透過這些努力，他強化原住民生計、維護生態環境，並促進知識共享，推動全球文化與環境永續運動。