Bushfoods bring Indigenous knowledge to mainstream markets

Australia’s increasingly diverse food culture is benefitting from the wider recognition of Indigenous bush foods, which University of Queensland Professor Henrietta Marrie AM said must be brought to the mainstream in ways that combine traditional knowledge systems with science.

Professor Marrie is an Aboriginal Australian from Yidinji tribe and a Member of the Order of Australia for her service to education and as an advocate of Indigenous and cultural heritage and intellectual property rights.

Her work on the development of traditional foods through the Australian Research Council training centre for Uniquely Australian Foods will be the feature of her plenary speech at this year’s TropAg International Conference in Brisbane, titled ‘Future of First Nations food systems and emerging trends’.

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