Learning from the past to preserve the future: co-designing research for sustainable food systems and diets with Aboriginal People in Australia

<p dir="ltr">The Global Syndemic—a synergy of climate change, obesity, and undernutrition—is a pressing public health issue that must be addressed to achieve the Sustainable Development Goals (SDGs). Food systems and diets play a critical role in shaping sustainability, influencing water and land use, as well as greenhouse gas (GHG) emissions. Studies highlight that plant-based foods, such as fruits, vegetables, seeds, and nuts, have a lower environmental impact compared to animal-sourced foods and are associated with a reduced risk of chronic diseases and mortality. Additionally, native foods and Indigenous food knowledge have emerged as key strategies to address climate change and the burden of chronic diseases, enhancing food diversity, food security, nutrient intake, and cultural identity. Native foods also provide environmental benefits, such as supporting ecosystem adaptation and biodiversity. Indigenous food practices embody ecological principles aimed at protecting the Earth, which are essential for achieving sustainable food systems.</p><p dir="ltr">Despite global recognition of these benefits, there is a need to explore the role of native foods and Aboriginal food practices in contributing to sustainable food systems in Australia. This project aims to examine how knowledge exchange around Aboriginal food practices, particularly those related to native plant-based foods, can facilitate benefits and create opportunities for sustainable food systems while supporting Aboriginal aspirations.</p><p dir="ltr">To achieve this aim, the research involved six studies: two scoping reviews, one cross-sectional study, one study protocol, one qualitative study, and one reflexive study.</p><p dir="ltr">The first scoping review (<b>Study 1</b>) explored the social, environmental, and economic impacts of Aboriginal food practices and Australian native foods on sustainable food systems. Key findings highlighted the economic, nutritional, and health benefits of native foods, such as their antidiabetic and anticancer properties. These foods promote biodiversity, soil health, and carbon sequestration, while being resilient to environmental stress. They also contribute to cultural identity and healing. However, challenges such as limited knowledge of how to use these foods and insufficient structural support were reported.</p><p dir="ltr">The second scoping review (<b>Study 2</b>) examined global strategies and health outcomes from programs and interventions using native foods. All interventions were conducted in Indigenous communities worldwide, but none in Australia. Most employed multicomponent approaches, combining native and non-native foods through gardening, cooking activities, educational sessions, food distribution, media campaigns, and community events. Outcomes included improved health, nutrient intake, food security, food diversity, and cultural identity. Challenges, such as knowledge loss due to colonisation, lack of institutional support, and restricted land access, were also identified.</p><p dir="ltr">The cross-sectional study (<b>Study 3</b>) explored university students' perceptions and attitudes toward sustainability and Australian native plant-based foods. Findings revealed that less than 30% of participants had tried native foods, but those who had were more likely to recognise their benefits.</p><p dir="ltr">The study protocol (<b>Study 4</b>) detailed the co-design methods used in the qualitative study (<b>Study 5</b>), which aimed to explore how knowledge can be exchanged around Aboriginal food practices related to native plant-based foods to facilitate benefits and share opportunities for sustainable food systems and Aboriginal aspirations. Twenty-two participants, including Aboriginal community members and experts in native foods, identified the benefits and barriers of integrating native foods into food systems. Colonisation and imposed Western culture emerged as root barriers, leading to challenges such as the loss of traditional knowledge. Participants expressed aspirations for food systems centred on sustainability, food security, and sovereignty, emphasising the revival of Aboriginal knowledge and the integration of native foods through multicomponent strategies led by Aboriginal people, guided by Aboriginal values and principles, and supported by research and policy.</p><p dir="ltr">The reflexive study (<b>Study 6</b>) described the candidate’s journey, highlighting how her feelings, identity, and background informed and shaped the research. Challenges included feeling like an outsider and aligning academic and community expectations. The journey fostered emotional and personal growth, strengthened trusting relationships and reciprocity, and embraced Indigenous educational approaches. Reflexivity transformed assumptions and emotions, creating a sense of belonging through shared goals, reframing the problem, and redefining the research’s role.</p><p dir="ltr">These six studies highlight the critical role of Aboriginal food practices and Australian native plant-based foods in achieving sustainable food systems and supporting Aboriginal aspirations. However, significant barriers rooted in colonisation hinder the integration of these foods into the current food system. This thesis lays a foundation for future research, presenting a framework based on Aboriginal values and principles to guide the study of Australian native plant-based foods. Moreover, preliminary educational materials were developed, translating the thesis into accessible language for Aboriginal educational approaches, such as yarning and storytelling, which may support knowledge revitalisation around these foods in the two communities. The materials are the result of reciprocal relationships built throughout this journey.</p>