A new journal publication is shining a light on how Indigenous food systems can drive better health, stronger communities and economic self-determination, with important implications for Aboriginal health research.
UCRH’s Associate Professor Veronica Matthews and Caroline Deen are among the co-authors of the paper Leveraging Indigenous Peoples’ foods and botanicals to improve health, social wellbeing, cultural identity and economic self-determination, published in the Australian and New Zealand Journal of Public Health. The article brings together evidence and global perspectives to highlight why Indigenous control over food systems matters now more than ever.
The paper explores how colonisation, climate change and commercial pressures have disrupted traditional food systems, contributing to food insecurity and higher rates of chronic disease. It also outlines the powerful role that revitalising Indigenous foods and botanicals can play in improving health and social wellbeing, strengthening cultural identity and supporting knowledge transfer between generations.
Importantly, the authors point to the growing native foods market as an opportunity for Indigenous-led economic development, while also calling out the current imbalance in ownership and decision-making across the industry. They argue that protecting cultural knowledge, ensuring strong governance and supporting Indigenous leadership are essential if communities are to benefit fairly from commercialisation.
By centring Indigenous sovereignty, stewardship and connection to Country, the paper positions traditional food systems as part of the solution to some of today’s biggest challenges, from climate resilience to sustainable agriculture and rural health outcomes.
