||The study focusses on the theoretical and empirical analysis of food as a cultural phenomenon at the global, macro-regional, and local levels. The study is divided into three imaginary sections. In the first one, the authors focus on the first and the second level of the hierarchization, and they describe the regionalization of sustainable foods. In the second section, the authors focus on sustainable foods in Papua New Guinea (PNG) and methods in which they are processed, as well as on the impacts of colonization and globalization on the transformations of traditional diet by that state ́s population. Attention is paid mainly to biscuits, instant noodles, rice, tea, and coffee. The last section focusses on the local level, and it demonstrates, using the example of the Nungon ethnic group, how industrial foods penetrate the villagers ́ diet. The last section is based on fieldwork conducted by the authors there. Special attention is also paid to the rhythm and ways of nourishment, the selection and procession of foods for special occasions, and to the tabooization of several foods. The conclusion of the study focusses on the PNG Made brand, which began to be applied on industrial foods and drinks that are not imported, but produced locally.