An indigenous food system is defined as one where all foods, sourced from accessible and acceptable natural resources, are integral to any specific culture. This system is environmentally friendly and crucial for preserving local culture, well-being, and food security. Raising awareness of its various dimensions is essential for promoting sustainable production. Using an ethnographic approach that included direct observation, participatory observation, and semi-structured interviews via snowball sampling, this research explored the components of food storage and processing. For the people of Gilan, Food is a crucial component of identity, beliefs, and knowledge.Their diet is characterized by the use of diverse local resources like rice, dairy, fruits, and vegetables, which are utilized for short, medium, and long-term storage. Traditional food processing methods include dairy processing, pickling, drying, bread-making, salting, jam-making, paste-making, smoking, medicinal plant extraction, and juicing of sour fruits. These techniques are often performed using indigenous tools made of wood, metal, and clay, such as Tohǝ, Xom, Gamaj, and Čupârǝ. These practices reduce waste and promote sustainable production, thereby enabling the utilization of therapeutic and nutritional benefits across different seasons. The local community possesses considerable knowledge regarding the sustainable exploitation of natural resources, which serves as a valuable source of localized solutions for food insecurity during periods of crisis and scarcity.The study also notes recent innovations, such as the use of new packaging, flavoring, physical changes, scientific and visual content within this traditional system. Preserving the cultural authenticity of these products while adopting new technologies and focusing on marketing can contribute to their success in global markets.