The Journal of Traditional and Indigenous Food is a peer-reviewed journal that publishes research papers, reviews, and notes on all aspects of traditional and indigenous foods. It covers a wide range of topics related to traditional and indigenous food systems, including food production, processing, preservation, nutritional quality, safety, and cultural significance.

The journal aims to promote the understanding and appreciation of traditional and indigenous food systems, and to contribute to the conservation and sustainable use of traditional food resources. It also seeks to enhance the recognition and visibility of traditional and indigenous food knowledge and practices, and to encourage interdisciplinary research collaborations and knowledge exchange among scientists, policymakers, and indigenous communities.

The Journal of Traditional and Indigenous Food is published by Universitas Lancang Kuning and will be indexed in major academic databases, such as Scopus and Web of Science. The journal publishes two issues per year and accepts manuscripts from researchers around the world. The journal's audience includes scholars, researchers, policymakers, and practitioners interested in traditional and indigenous food systems and their implications for food security, health, and cultural diversity.