Project: Supporting the Use of Traditional Indigenous Foods in the Child Nutrition Programs Cooperative Agreement
A project that brings key food systems players to a central hub to strategically plan to deliver regional Indigenous foods to children and elder programs. This project is being launched through the previously won USDA grant, which awarded our organization $438,000.
Team
Dedication. Expertise. Passion.
Each project under TEWFA has its own team with expertise that will guarantee success! Check out our amazing team!
Our Objectives
1
Gather
Gather information on barriers to including traditional Indigenous foods in the CNP and elder meal programs and strengths and challenges related to training and TA (using past feedback obtained through consultation and other channels to the extent possible), provide a report to USDA FNS, and utilize information gained to inform project implementation.
2
Training and Technical Assistance
Provide culturally appropriate training and TA to meet the unique needs of school nutrition professionals and tribal professionals who procure, prepare, and serve meals for tribal communities – drawing on the expertise of school nutrition professionals and others from the tribal communities being served. 50% or more of those providing training and TA for staff must be members of Federally Recognized Tribes and/or Native Hawaiians.
3
Marketing
Market and distribute TEWFA and FNS-developed resources, tools, and training through culturally appropriate avenues
6
Standardization
Facilitate a regional Community of Practice of school nutrition professionals from tribal serving schools and tribal partners for youth and elder programs to share best practices, collaborate, and learn from each other.
4
Education Development
Develop culturally relevant nutrition education materials for students to accompany the traditional Indigenous foods served as part of their meals; train school nutrition professionals and other school staff on providing culturally relevant nutrition education to students; and ensure that nutrition education is delivered to students. 50% or more of those providing nutrition education directly to students must be members of Federally Recognized Tribes and/or Native Hawaiians.
5
Supply-chain Development
Support the establishment of new procurement relationships, supply chain development/coordination, development, standardization, and testing of new recipes, and/or increased engagement of students and their parents/caregivers, school nutrition professionals, other school staff, and tribal partners in increasing traditional Indigenous foods in the meals served through child and elder programs.
Our Strategy
Functionality You Will Love
01
Coalition Building
Establish an Eastern Woodland Food Sovereignty Task Force with several working groups (supply chain, procurement, food literacy, culinary arts, sustainability, and standardization)
03
Indigenous Peoples Feast and Workshops
There will be three two-day workshops in Baltimore, MD, Williamsburg, VA, and Pembroke, NC. On day 1, students, nutrition and food providers, and educators will learn about traditional foods, sourcing, and preparation from our Indigenous chefs. Day 2 will include a community Indigenous feast like the one hosted at W&M. On day two the community can vote on which recipes should be adopted in children and elder meal programs! The grant provides funding to support Indigenous foragers, farmers, hunters, fishers, and trappers to provide food sources for our chefs!
02
Multimedia Education
Building and delivering multi-resource training materials, including in-person tutorials and curated data resources.
04
Supply-chain Development
Baltimore County, Richmond/Hampton Roads, and Pembroke areas have the highest density of native population, and the feasts will be used as pilots for our supply chain and procurement strategy!
