Joshna Ferdin

LFC HYDERABAD | JULY 2026- JANUARY 2027

Joshna Ferdin is a BBA graduate with specialisations in logistics, retailing, and e-commerce. She works in sustainability, joining climate entrepreneur networks and youth-led climate communities like YCIC (Youth climate impact community). Currently, she is one of the founding members and a project management lead of YVE (Youth Voices for Equality): a non-profit working in the intersection of climate, community, gender equality, education, and food. Raised in Chennai, Joshna learned to cook as a teen, and has since seen cooking and food as a practice of care and a political act. She believes food is shaped by climate, labour, caste, gender, and access. As Super Locavore of Hyderabad, she is exploring how LFC can deepen conversations about the intersectionality of our food systems and build communities that eat mindfully.

How did you first come to be involved with the Local Food Club?

I first became an LFC member upon a friend’s recommendation. I soon realised I wanted to do more, so I applied to be a Super Locavore and held the role in Chennai from April to June 2026. Through testing ideas in Chennai, I experienced the realities and hurdles of grassroots organising. When I moved to Hyderabad in July for work, I requested to continue my role here. 

What’s your go-to local food spot in your city, and why does it matter to you?

Currently, the entire city that I have only recently moved into. I am actively exploring different neighbourhoods, local markets, and eateries to better understand Hyderabad’s food landscape.

One food trend you’re loving right now, and one you’re ready to see less of.

Loving it: The revival of traditional preservation methods like fermentation, pickling, and canning. They honour the life cycle of food and reduce waste.

See less of: The reductionist wellness trend that prioritises protein over essential dietary fibre. And the irony of packing otherwise healthy food in multiple layers of single-use plastic.

What’s something you’ll almost always find in your fridge?

Chili oil and oyster sauce. I love the umami kick they bring to dishes, making them incredibly easy to experiment with in quick, flavourful stir-fries using whatever produce I have on hand.

How do you imagine your Local Food Club growing and flourishing over time? 

I would like our members’ curiosity to shape LFC Hyderabad. What excites me most is creating a community where we discover the city’s layers as a collective. There are centuries of history baked into the massive ecosystem of markets and old traditions here—from the spice bazaars around Charminar to the vendors feeding our neighbourhoods; from the iconic biryani spots to the deeply ingrained tea-gathering culture. I see this club growing into a space where we follow whatever threads the community is weaving—whether it is tracing local ingredients or understanding old culinary traditions.

Share this: