Colonialism, and its partner, racism, greatly impact Indigenous food systems across Canada elevating the rates of diet-related diseases and food insecurity. Many Indigenous communities have responded to these challenges with their own community-based, culturally appropriate food solutions, including local food production. This participatory research explores the question of traditional food education for First Nations youth through photo elicitation with five young adults employed on a community farm and interviews with twelve Elders, community food educators and Knowledge Keepers. This research provides the building blocks for food education to support a community-based, Indigenous food system and sovereignty, informed by Garden Hill First Nation Elders and youth. Interviews and participatory research established that food education should be rooted in traditional and spiritual beliefs, land-based learning and self-determination, and food policies and programs need to assess the use of technology, financial sustainability, and promote gender balance. Community desires for food education closely match the tenets of Indigenous food sovereignty. This research shows the importance of developing Indigenous food education programs that are community-based and applied.

Les chercheurs doivent citer ce travail comme suit :

• Michnik, K., Thompson, S., Beardy, B., (2025), "Moving Your Body, Soul, and Heart to Share and Harvest Food: Food Systems Education for Youth and Indigenous Food Sovereignty in Garden Hill First Nation, Manitoba", HSSCommons: (DOI: 10.15353/cfs-rcea.v8i2.446)

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1. First Nations Youth
2. Food system education
3. indigenous education
4. Indigenous food sovereignty

Original publication: Michnik, Kaylee; Thompson, Shirley; Beardy, Byron. "Moving Your Body, Soul, and Heart to Share and Harvest Food: Food Systems Education for Youth and Indigenous Food Sovereignty in Garden Hill First Nation, Manitoba." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 8, no. 2, 2021. DOI: 10.15353/cfs-rcea.v8i2.446. 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/.