Nutrition Strategy

The inequity suffered by Australia’s Indigenous population living in remote areas is stark. Access to fresh foods is severely limited by isolation, transport difficulties (especially during the wet season), inadequate food storage facilities and limited retail options. The price of fresh food in remote communities is about 150%-180% higher than in capital cities.
 
Together with our community partners, The Foundation is aiming for long-term sustainable improvements to nutrition in Indigenous communities. Our focus is on providing secure access to affordable, healthy food and on teaching families about the importance of food choice and preparation.  

A Nutrition Strategy is being undertaken in the Katherine and Western New South Wales regions in collaboration with Aboriginal owned community stores and co-operatives, Women's Centres and Aboriginal Medical Services.
 
Our initial step was to rejuvenate and restock the community stores, the only place to buy groceries within remote communities. Ownership of the stores has been returned to the community and the staff has completed training in store management and stock handling. New fridges were provided along with other refurbishments so that fresh, nutritious food can now be properly stored and promoted. We also work with smaller communities to establish sustainable food supply.
 
In addition to the stores, a Horticulture and Land Care Project has recently been launched. The Nyirranggulung Mardrulk Ngadberre Horticulture and Land Care Project will coordinate tree planting for dust suppression, market gardens and orchards so that the community can harvest its own fresh produce.  
 
The Foundation works to help families learn about nutrition and food preparation. The Foundation has also funded dieticians and nurses to work within the communities.  
 
The local women’s centres have been central in the push for better nutrition. They have invested time in educating women about diet and food preparation. In one community, the women have been involved in preparing healthy breakfasts each morning for all school children.  
 
Other projects look to the longer term. In collaboration with Charles Darwin University, The Foundation is helping to send community members in the Katherine East region to the Outback Chef cooking course where they learn to combine bush tucker and store-bought foods to make nutritious and delicious meals.  

Walkabout Chef's courses
Find out about the Walkabout Chef's Certificate 1 in Hospitality and 'Back to Basics' cookery courses.

"Sprinkles" Report
Read about a six month formative research project conducted to inform the feasibility of implementing a home micronutrient supplement, ‘Sprinkles', for the prevention of anaemia in Indigenous children aged 6 - 24 months in the Northern Territory.
Read the Sprinkles Report  (1.1MB)