STRIVING FOR A HEALTHY NATIVE MENU
W munity projects. E
e all eat to live, but sound food policy can help re- store tribal culture and improve the health of its members. This premise underlies the “food sov-
ereignty” movement that has been sweeping through American Indian and Native Hawai- ian communities for the past few years. These tribal efforts aim to restore a
healthy diet to combat diseases such as obesity and diabetes, but they also fight gen- erations of assaults on the health of tribal existence. According to the 2015-2016 First Nations Development Institute food sover- eignty report, “local food-system control is foundational to reversing years of coloniza- tion aimed at the disintegration of cultural and traditional belief systems and disman- tling of Native social and economic systems. If Native communities control local food systems, food can become a driver for cul- tural revitalization, improving community health and economic development.” Community-based organizations are wag-
ing this fight through local and regional food networks. The First Nations Development Institute and the Wallace Center at Winrock International are supporting a number of tribal initiatives. First Nations has a longtime programming and grantmaking effort called the Native Agriculture and Food Systems Ini- tiative, or NAFSI, underway since 2002. Here are some prime examples of com-
SMITHSONIAN INSTITUTION 19
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