By exploring localized adaptation strategies for climate change, this paper aims to provide a deeper understanding of local perspectives and efforts regarding food procurement in Fort Providence, Northwest Territories (NT). The benefits and risks associated with engaging in local food procurement activities are key topics explored. Strategies to manage food insecurity and local approaches to encourage food procurement are also considered. This study was informed by Indigenous methodologies, which guided all aspects of this research. While the researchers have collaborated with community members since 2010, evidence for this study was collected during two field seasons in the spring and fall of 2018, using semi-structured interviews with Elders, land-users, and knowledgeable community members. Findings support decentralized policy developments which focus on the integration of local voices into decision-making processes and program implementation. Food policies must reflect the needs of residents at localized levels and the distinct socio-cultural and economic barriers to procuring food, and they must encourage overall community resilience and adaptive capacities to climate-related change. This research supports regional and national efforts to reduce food insecurity across northern Canada by documenting traditional knowledge concerning climate change and local food practices in Fort Providence. 

Researchers should cite this work as follows:

• Ross, P. P., Mason, C. W., (2025), "Examining Local Food Procurement, Adaptive Capacities and Resilience to Environmental Change in Fort Providence, Northwest Territories", HSSCommons: (DOI: 10.15353/cfs-rcea.v7i1.373)

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1. climate change
2. food security
3. Indigenous peoples
4. rural
5. subarctic

Original publication: Ross, Paulina Paige; Mason, Courtney W. "Examining Local Food Procurement, Adaptive Capacities and Resilience to Environmental Change in Fort Providence, Northwest Territories." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 7, no. 1, 2020, pp. 20-43. DOI: 10.15353/cfs-rcea.v7i1.373. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.