In addressing the significant gap in culturally relevant nutrition education within Indigenous communities, it is essential to form strategic partnerships between dietetic professionals, farmers and institutions (e.g., schools, hospitals, food banks) that serve rural Indigenous areas. Evidence shows that intergenerational programs and strong connections to culture may promote well-being and healthy behaviors in Indigenous populations.

This session highlight cooking classes hosted on farms in the Navajo Nation through the creation of safe, supportive spaces that incorporate cultural practices where families can engage with Indigenous foods. Presenters also discuss the importance of connecting farmers to Indigenous-serving institutions as a way to increase access to locally grown, traditional foods in these settings.

Furthermore, this session explores solutions for overcoming inequities and jurisdictional challenges impeding Indigenous farmers from having their foods served in these settings and from utilizing dietetics professionals. By connecting and centering the role of community, we empower Native families to lead healthier lives, reinforcing the critical link between agriculture, nutrition, culture, and community health.

Planned with the Committee for Lifelong Learning