Aboriginal foodways: Towards a return of native food in Australia

Aboriginal foodways: Towards a return of native food in Australia

Posted by UAF

The value of eating local sustainable produce has been promoted over the last decade for its benefits – fresher food, better environmental practices, reduced food miles, support of local farmers and economies.

This, as in many countries, has manifested itself in Australia through an increase in farmers’ markets, community gardens, local food boxes and restaurants specialising in farm to table cuisine, all of which are positive developments in fostering a better relationship between people and their food. Nevertheless, these issues need to be explored further, examining and questioning what is ‘local’ and ‘sustainable’. In the case of Australia, as a ‘foodie’, cosmopolitan and multicultural society that wholeheartedly embraces ethnic cuisines from around the world, Australians remain surprisingly unaware about what is native and indigenous Australian food.

Read the full report by by Anne-Marie Szabo on Sustainable Food Trust, Aboriginal foodways: Towards a return of native food in Australia

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