A University of Queensland-led research team says the key to a more sustainable food future may be a better understanding of ancient Indigenous food production systems.
Australia is leading the world with the creation of a native food value chain ensuring Indigenous communities and businesses both protect and benefit from the thriving bushfood industry.
QAAFI PhD candidate Sukirtha Srivarathan talks about her long anticipated trip to Broome and Darwin, to view the native halophytes she studied in her PhD in their rightful habitat. It was a long overdue trip, delayed by the shutdowns caused by the global COVID 19 pandemic.
The first Indigenous PhD scholar at The University of Queensland’s Alliance for Agriculture and Food Innovation (QAAFI) has vowed she won’t be the last.
Staff and students from the Uniquely Australian Foods centre were excited to welcome fifteen Indigenous year 11 and 12 school students from Acacia Ridge’s Aboriginal and Islander Independent Community School, ‘Murri School’, for an engaging and hands-on day.
An Australian plant used by First Nations communities as food, animal fodder and medicine, could be used as a nutritious alternative to salt, according to University of Queensland research.
Reducing the consumption of sugary drinks in remote Indigenous communities and creating business opportunities are the twin aims of University of Queensland PhD candidate Jessica Cartwright’s research.
The collectivist practices of Aboriginal communities over tens of thousands of years could help solve the problems facing global food production systems, according to author, farmer and educator, Bruce Pascoe.
