Integrating Australian Native Foods for a More Sustainable Food System: A Qualitative Co-Design Study with Aboriginal Communities

Carla Vanessa Alves Lopes (), John Hunter, Renee Cawthorne, Shirley Gilbert, Ayoola Shogunle, Cassandra Ebsworth, Mike Bartlett, Rimante Ronto and Seema Mihrshahi
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Carla Vanessa Alves Lopes: Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Macquarie Park, Sydney, NSW 2109, Australia
John Hunter: Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Macquarie Park, Sydney, NSW 2109, Australia
Renee Cawthorne: School of Natural Sciences, Macquarie University, Macquarie Park, Sydney, NSW 2109, Australia
Shirley Gilbert: Murama Cultural and Healing Centre, Sydney, NSW 2127, Australia
Ayoola Shogunle: Murama Cultural and Healing Centre, Sydney, NSW 2127, Australia
Cassandra Ebsworth: Baabayn Aboriginal Corporation, Sydney, NSW 2770, Australia
Mike Bartlett: Sydney Olympic Park, Sydney, NSW 2127, Australia
Rimante Ronto: Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Macquarie Park, Sydney, NSW 2109, Australia
Seema Mihrshahi: Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Macquarie Park, Sydney, NSW 2109, Australia

IJERPH, 2025, vol. 22, issue 4, 1-35

Abstract: (1) Background: Integrating native foods into food systems has shown promising benefits for health, the environment, and the revitalisation of Aboriginal culture. This study aims to explore the benefits, facilitators, and barriers of integrating Australian native foods into the current food system and how traditional knowledge around these foods can be revitalised in a culturally safe way. (2) Methods: This qualitative co-design study involved the following four phases: (I) Relationship building with the communities and cultural training for the research team; (II) Establishment of the Aboriginal Reference Group (ARG) for community involvement and governance; (III) Data collection through interviews and focus groups with participants from two urban Aboriginal communities in Sydney and experts in native foods; and (IV) Collaborative data analysis using both deductive and inductive thematic analysis. (3) Results: We interviewed 22 participants who acknowledged the nutritional, health, cultural, environmental, and economic benefits of Australian native foods. They strongly identified the impact of colonisation and imposed Western culture as root barriers impacting other barriers at the structural, socioeconomic, social, and environmental levels. Participants aspire to achieve food security and sovereignty in a more sustainable food system including native foods. To achieve their aspirations, a framework based on Aboriginal values and principles was developed to guide multicomponent initiatives using native foods. (4) Conclusions: A compassionate food model based on emancipatory community-based and land-based education is essential, connecting ancient and contemporary knowledge to transform the food system. Future research should focus on implementing and evaluating the multicomponent interventions suggested by the participants.

Keywords: native food; Aboriginal; co-design; Indigenous food systems; nutrition; sustainability; health promotion (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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