Indigenizing food science
“Traditional Indigenous Territories encompass up to 22 percent of the world’s land
surface and they coincide with areas that hold 80 percent of the planet’s biodiversity”
– The World Bank, The Role of Indigenous Peoples in Biodiversity Conservation, 2008
Graduate student Edwin Allan discusses the process of making Bonbon Bouye with Senegalese farmers
Our researchers are working with Senegal (West Africa) and Flathead Reservation (Montana, USA) communities to develop environmentally-sustainable food products that honor indigenous knowledge, generate revenue for local economies, and improve children's nutrition. These programs provide training in value-added product development and marketing, foster entrepreneurship, and empower women and other community members.