Nestled on the edge of Manas National Park, where nature’s beauty intertwines with the culture of the local communities, a new chapter of conservation was unfolding. The landscape, once thriving with wildlife, had borne the scars of time. Decades of human encroachment, deforestation, and human-elephant conflicts had dimmed the area’s natural glow. Yet, hope never wavered. In 2006, the Wildlife Trust of India (WTI), in collaboration with the Bodoland Territorial Council (BTC) and the Assam Forest Department, embarked on a mission to restore this UNESCO World Heritage site to its former glory.

In this complex tapestry of conservation, local communities played a vital role. Their connection with the forest was deep-rooted, with many dependent on its resources for survival. The extraction of fuelwood from the protected areas had become a deeply ingrained habit, providing a livelihood for families who otherwise had limited means. Consequently, the steps to change lay not in confrontation but in collaboration. Mitigating the strain on the forest meant addressing the livelihoods that were directly tied to its depletion.

Restaurant owner Bibhashini Das has switched from fuelwood to a LPG operated over  | Photograph by Pratima Boro/WTI

Transforming local restaurants for a greener Manas

For years, local restaurants and hotels near the park relied heavily on fuelwood for cooking. The rich aroma of food in these establishments was accompanied by the sharp crackle of burning wood—a practice that, while traditional, took a serious toll on the environment. These businesses sustained families and fuelled the local economy, but their impact on the forest was undeniable.

Recognising the importance of linking livelihoods with conservation, WTI, in partnership with Chester Zoo, developed a strategic plan. Instead of simply pushing for change, they sought to demonstrate that a harmonious relationship between business and nature was possible. They aimed to establish model restaurants near the park that operated without the use of fuelwood, ensuring these establishments could thrive without harming the environment. Five local hotels and restaurants were selected for this initiative, back in 2022.

1. Jashada Barman of No 2 Daranga, who had been running her business for over five years, welcomed the idea with enthusiasm. Her restaurant, central to her family’s livelihood, was powered entirely by fuelwood, and transitioning to a cleaner energy source seemed challenging yet promising.
2. Riten Basumatary of No 1 Chaurang faced a similar situation. Despite limited income, his commitment to reducing fuelwood use was evident. He saw this as an opportunity to modernise his kitchen and support conservation efforts.
3. Bibhashini Das, also from Daranga, understood the fragility of the forest around her. With a small but loyal customer base, she knew that change would require a delicate balance between tradition and sustainability.
4. Ganesh Sarkar of No 1 Donshiapara, a veteran in the local restaurant scene, had built his livelihood on his business. Though hesitant at first, he recognised the potential for cleaner cooking to benefit both his family and the environment.
5. Jaydev Das of No 3 Bishnupur had long dreamed of expanding his small restaurant. With expert advice, he was willing to invest in LPG alternatives.

These five establishments, all deeply connected to the community, were chosen based on their openness to innovation and their reliance on fuelwood. While many had limited funds to immediately switch to LPG or other commercial energy sources, WTI’s plan provided the necessary financial support and guidance. Through financial support and expert advice, the restaurant owners embarked on their journey toward a fuelwood-free future.

Refrigerators handed over to restaurant owner for better food safety and operational efficiency | Photograph by Pratima Boro/WTI

The transition wasn’t just about changing the energy source. Each restaurant has also adopted improved hygiene and safety standards, becoming role models for sustainable business practices. Customers began to notice the subtle but significant changes — cleaner kitchens, faster service, and food cooked with the same love and tradition, but without the smoke of burning wood.

The initiative resonated beyond the walls of these restaurants. As word spread, other local businesses became curious, inspired by the example set by their peers. With every meal served, these restaurants weren’t just feeding their communities—they were nurturing a larger cause, one that linked livelihood with the preservation of Manas’s rich natural heritage.

These five restaurants have become beacons of change, proving that the road to conservation could indeed be paved by the very people who once depended on the forest for their survival. The story of Manas was one of resilience, and with each plate of food served, the forest breathed a little easier.

by Pratima Boro, Sociologist, Greater Manas Recovery Project