Integrating Australian Native Foods for a More Sustainable Food System: A Qualitative Co-Design Study with Aboriginal Communities
Abstract
1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Preparation—Training and Building a Trusting Relationship
2.3. Participants, Community Involvement, and Governance
2.4. Data Collection
2.5. Data Analysis
2.6. Ethical Considerations
3. Results
3.1. Participants Demographics
3.2. Themes and Subthemes
3.2.1. Theme 1: Benefits and Facilitators of Integrating Australian Native Foods into the Current Food System
Cultural Benefits
Environmental Benefits
Economic Benefits
Nutritional and Health Benefits
Facilitators
3.2.2. Theme 2: Barriers to Integrating Australian Native Foods into the Current Food System
Impact of Imposed Western Culture and Colonisation
Economic Interests and Profit-Driven Barriers
Institutional Support, Resources, and Regulatory Gaps
Lack of Knowledge, Trust, and Confidence—Intergenerational Trauma
Socioeconomic Disadvantage—Housing and Food Insecurity
Lack of Availability, Accessibility, and Affordability
Intrinsic Characteristics
3.2.3. Theme 3: Aboriginal Aspirations for the Food System
Reviving Aboriginal Traditional Knowledge and Foods
Food Security and Sovereignty Integrating Native Foods
Harmonious Existence—A Sustainable and Healthy World
3.2.4. Theme 4: Reviving Traditional Knowledge and Native Foods
Values—Interconnectedness, Mother Earth, Sharing and Caring
Principles (4 R’s)—Respect, Reciprocity, Relationships, and Responsibility
Resources and Institutional Support
Sharing Knowledge Around Native Foods
Integrating Native Foods into the Current Australian Food System
4. Discussion
5. Strengths and Limitations
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A. Participants’ Quotes
Theme 1: Benefits and facilitators of integrating Australian native foods into the current food system | |
Subthemes | Illustrative Quotes |
Cultural benefits | “our intimacy with the country, our intimacy with those plants. We know them very well and we see the plant as part of us” (E2). “we’re having that cultural knowledge, we’re strengthening each other, we’re learning more about the plant and about each other as well. We become a solid unit or stronger community” (CM10). |
Environmental benefits | “Because it belongs here […] we had all this stuff and we survived in a climate that is hard to survive” (CM7). “they will need less fertiliser, less water” (E7). “we didn’t have to manage pests. We basically had an environment that sustained itself […] we actually are trying to find ways to utilise what are pests to benefit our environment” (E3). |
Economic benefits | “maybe six or seven species now, which are very good because of the growth of the native food industry […] Lemon myrtle, native pepper, Davidson Plum, lemon aspen” (E7). |
Nutritional and health benefits | “It’s all good for your mental health” (CM8). “The other challenges I think are just people’s general understanding of how the natural food is low in sodium, low in sugars high in fibres and though all of those are essential properties for better health. Particularly for cardiovascular, circulation, diabetes, renal failure” (CM11). |
Facilitators | “it’s not just the garden, it’s where the garden is situated and the stories we can tell and share about the river, near salt water and freshwater meat and all of those sorts of things which are very important stories to not just only the story of the bush tucker garden, but also to long term sustainability, but also trade routes that were happening between different communities up and down the Hawkesbury the Nepean and the Parramatta rivers” (CM11). |
Theme 2: Barriers to integrating native foods into the current food system | |
Impact of imposed Western culture and colonisation | “A lot of people weren’t allowed to go after the bush tucker” (CM8). “European system […] which believes that man shall have dominion over the Earth […] what has introduced Roundup into our system. That is what has brought so many birds and animals to the point of destruction. That is what reduce the whales to an alarmingly small population in the 70s […] That’s what farming is, war. A war against […] the unresponsive earth […] we talk about industrial agriculture, we’re talking about an industry that is dominated 95% by men” (E2). “I’ve eaten too much cheese and biscuits this week […] it’s more about this is what we eat now […]Aboriginal people would, you know, would very rarely eat red meat. So it wouldn’t be something that would be on a table which we do now have a big massive steak, potatoes, carrots or baked, you know, all deep fried” (CM10). |
Economic interests and profit-driven barriers | “Big Pharma were paying the department to run trials. Those trials were implanting things into animals into food chains” (CM11). “bigger companies can have, can now produce them, can make it cheaper. We saw this recently with Bayer (who have merged with Monsanto) beginning a research project with xx to select and breed native grain species (E6). |
Institutional support, resources, and regulatory gaps | “[…] in those little halls of government, it’s hard to get through the door” (E3). “the basic research hasn’t been done to upscale these crops” (E6). “finding enough good Aboriginal people that can access the funding and then can stick to modern horticultural practices which demands discipline and skills, resources, training, water, land, all of these things” (E7). |
Lack of knowledge, trust and confidence—intergenerational trauma | “the knowledge is lost and the plants aren’t successful when they’re being grown, because what’s missing is the early connection to the plant and the knowledge that’s coming from elders and from community” (E4). “a barrier is, you know a whole brand-new food that people don’t know what to do with it, they may not have recipes or cooking ways […] It’s hard for people to change their habits in that way and test a whole brand new food that they may know nothing about” (E5). “You don’t go and invest into a broad-scale horticulture to propagate thousands and millions of plants and hope you’re going to sell them when people do not know what to do with them” (E7). “Some are intimidated by people that are educated or even being confident to be, to speak out in front of groups” (CM10). “the industry’s largely ran by non-indigenous folk […]you see that any products being sold on the market is most likely coming from a non indigenous company” (E6). “Management of it [land] is often guided by government regulations that dictate how we have to do things” (CM9). |
Socioeconomic disadvantages—housing and food insecurity | “[…] people that are on double incomes with kids who can’t afford fresh food” (E4). “I think food security is a real issue” (CM11). |
Lack of availability, accessibility and affordability of native foods | “people don’t have the stock that I need, and I can’t find the seed” (E9). “Native ingredients are seasonal and also specific to each area […] for example, I know Kakadu plum only grows in the area of Kakadu, so the reason why there’s such a high price tag on things that are Kakadu plum infused is because they only come from this small area […] but also I think there are lot of Western or non-Aboriginal organisations are just putting the price tag up because they can and because they can profit off it” (E1). |
Intrinsic characteristics of native foods | “Warrigal greens is a big one. It’s actually used as a salad and herb, but you have to like double boil, like boil it once and then again because of its effect on your kidneys” (E9). |
Theme 3: Aboriginal aspirations for the food system | |
Reviving Aboriginal traditional knowledge and foods | “I want more of that knowledge out there, whether it be in the schools, or whether it be in Woolworths, or Coles, or wherever, that knowledge needs to be out there, is it’s not just our knowledge, it’s knowledge for everyone. So, I’d like to see that as well” (CM1). “We need that knowledge to be ongoing” (CM11). “We want anyone to come and see our Aboriginal Australia, native Australia, the edibles, healing” (CM3). |
Food security and sovereignty integrating native foods | “our native foods implemented into modern day foods” (CM10). “I think I want proper good food that is not damaging to the body […] I’d like to see more of our food out there” (CM1) “I think it would be great to include these [native foods] more into the food systems (E6). |
Harmonious Existence—A Sustainable and Healthy World | “We have to plant in a sustainable way for the country in which we’re living in and breathing” (CM11). “We need to think about ways that we can do things better to be sustainable” (CM9). “I definitely want it to be a lot more environmentally friendly which I mean that’s what we just a circle answer. That it’s being more sustainable” (E5). |
Theme 4: Reviving traditional knowledge and native foods | |
Values—Interconnectedness, Mother Earth, sharing and caring | “Goodnight Daru in our language is Mother Earth, and she provides so we look after goodnight Daru because she looks after us” (E3). “Ohh you’re the crazy lady with all the fruit in the front yard that everyone steals? if people wanna pick a piece of fruit and eat it on the way to or from home or school, I’m happy for that to happen […] reciprocal relationships with gardens and community has to be thought of differently […] that everybody’s responsibility is to grow something and this notion of sharing food differently […] this Western way of thinking about “but they’re pinching your mandarins”. I don’t care. I planted them to be shared” (CM11). “growing food together, and that should be a cultural practice […] supplying each other with and becoming sustainable. As a family and as a community by growing our own food […] then eating it together to, you know, sharing […] I’m happy to share that information and as principal so that so then that person sharing information with me […]a place where we can go to and we can all sit together and share food and share ideas, conversations, stories” (CM10). I think that goes down to it, also to back to our traditional roots again, like when we talk about elders and knowledge and the way it’s passed on, no one is higher than anyone else. So it’s that reciprocal learning from each other and that sharing of knowledge […] let’s share this together and let’s learn together” (CM9). |
Principles (4 R’s)—Respect, Reciprocity, Relationships, and Responsibility | “It’s gotta have something in it for them [community members], that could be extending cultural knowledge […] it could be that they can see a health benefit to them” (E11). “It is our ownership of Aboriginal communities, but it’s also having non Aboriginal people to work with us on to that traditional method of growing food practise and then connecting those communities as well through food […] Bringing people together, it’s empowering community “ (CM10). “Let’s start listening to those who respect the earth” (E2). “Any knowledge is shared about native foods it needs to be in a culturally appropriate way and so I think that Aboriginal people can absolutely bring that and they can bring the knowledge […]we need to focus less on making every single native food available everywhere and really focus on areas that it can grow in” (E1). “there’s a lot of things that grow here that won’t grow out there and there’s a lot of things that grow out bush but they won’t grow here because the soil types, they are all different (CM7). “I try to only eat what’s around and seasonal” (CM11). |
Resources and Institutional support | “[…] money needs to be put into communities where they are already doing this—where they already harvesting native foods, growing native foods because they might not realize the value of what they’re doing” (E1). “We have to make sure that government understands that this is going to be good policy. This is going to be election winning policy to do this […] We need engineers to start thinking about how we harvest these” (E2). “We need the educated people and we need the Elders, and we need to bridge the gap between the knowledge and learning systems” (E4). “it needs to be a big shift in that. To get a greater share of investment and research and development funds into native food and plants, propagation, and commercialisation” (E7). |
Sharing knowledge around native foods | “informing those connections with families and communities about the traditional uses and the way I use it and get them to create that cultural practise” (CM10). “that’ll be good to have recipes” (CM2). “[…] you can have about 3 or 4 recipes to start” (CM8). “you talk about sustainable food production and sustainable food and sustainable like food systems and food security. This is how you plan it. This is one way of doing it” (E11). “our vision to start with was to grow native plants, so that we can educate our children that these were the plants that were growing and that these were the plants for headaches [and] this plant is a herb that you put it with your meat” (CM7). “we can have a tasting day… It’s a lovely idea” (CM7). “exposure […] trough our social media, through TV, TikTok and Facebook, we don’t have any of that basic cultural knowledge that we can that we already know it’s out there and that we can share” (CM10). “going to the community gardens, going to the schools or universities, the kids get so excited, and then they go back to the parents, and then all of a sudden they’re going out and buying this plant and growing it. They’ve got that connection with it and so that’s where I think it needs to start” (E4). |
Integrating native foods into the current food system | “Yam daisies was a staple and some of them get fat and long and you cook them up and cook them on the coals” (E11). “saltbush…I pretty much you can get these like salty flavour in the bush and then they used it for making damper” (CM2). “I guess one of the most popular things is lemon Myrtle muffins” (E11). “for families who are renting apartments or renting […] we need to be able to show them that pots that can be moved or tubs around that are lightweight and can be moved, not growing really tall things” (E11). “We try and share those with the kids. We try to grow native grasses and native plants that are used so last week, not this week it was too hot at the high school, so they all sat there and weaved. They gathered native grasses and they made bowls. So we just so we try and teach the kids that that country as everything you need” (E3). “schools at the moment seem to buy a lot of the bush tucker. So they’ll be putting like kitchen gardens in and they want to incorporate native food into their kitchen garden” (E10). |
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Lopes, C.V.A.; Hunter, J.; Cawthorne, R.; Gilbert, S.; Shogunle, A.; Ebsworth, C.; Bartlett, M.; Ronto, R.; Mihrshahi, S. Integrating Australian Native Foods for a More Sustainable Food System: A Qualitative Co-Design Study with Aboriginal Communities. Int. J. Environ. Res. Public Health 2025, 22, 646. https://doi.org/10.3390/ijerph22040646
Lopes CVA, Hunter J, Cawthorne R, Gilbert S, Shogunle A, Ebsworth C, Bartlett M, Ronto R, Mihrshahi S. Integrating Australian Native Foods for a More Sustainable Food System: A Qualitative Co-Design Study with Aboriginal Communities. International Journal of Environmental Research and Public Health. 2025; 22(4):646. https://doi.org/10.3390/ijerph22040646
Chicago/Turabian StyleLopes, Carla Vanessa Alves, John Hunter, Renee Cawthorne, Shirley Gilbert, Ayoola Shogunle, Cassandra Ebsworth, Mike Bartlett, Rimante Ronto, and Seema Mihrshahi. 2025. "Integrating Australian Native Foods for a More Sustainable Food System: A Qualitative Co-Design Study with Aboriginal Communities" International Journal of Environmental Research and Public Health 22, no. 4: 646. https://doi.org/10.3390/ijerph22040646
APA StyleLopes, C. V. A., Hunter, J., Cawthorne, R., Gilbert, S., Shogunle, A., Ebsworth, C., Bartlett, M., Ronto, R., & Mihrshahi, S. (2025). Integrating Australian Native Foods for a More Sustainable Food System: A Qualitative Co-Design Study with Aboriginal Communities. International Journal of Environmental Research and Public Health, 22(4), 646. https://doi.org/10.3390/ijerph22040646