Unit 3: Food Security and

More
 Learning objectives
1. Define food security, food insecurity, food poverty, food sovereignty and other hunger terms from the course
notes and assigned readings
2. Point out the presence / absence of the four pillars of food security in a family’s diet
3. Discuss why food waste happens in Canada, and potential solutions
4. Recognize the current state, major reasons for, and consequences of food insecurity in Canada and in the
world
5. Identify challenges to food security in Indigenous populations, and other demographics in Canada
6. Identify the existing programs to combat food insecurity in Canada, and propose solutions to the problem of
food insecurity
7. Differentiate between food security and food sovereignty.
8. Explain the principles of food sovereignty.
9. Describe how modern and indigenous ways of food production are/aren’t in line with the principles of food
sovereignty.
10. Discuss how the challenges to the implementation of food sovereignty principle in your community/ country
can be mitigated?
Basic Definitions
• Food security: Access by all people at all times to nutritionally adequate, safe, personally
acceptable foods from normal food channels. (Sizer, Whitney, Piche, 2021)

• Food insecurity: Uncertain or limited access to foods of sufficient quantity or quality. Access to
foods of sufficient quality highlights that a person may have access to enough calories, but not
necessarily enough nutrients. (Sizer, Whitney, Piche, 2021). Risk factors for food insecurity include
anything that limits resources available for food acquisition, such as an increase in non-food
expenditures, under-employment and poverty. Food insecurity leads to hunger, and hunger is a
major health issue.
Basic Definitions Continue
• Food poverty: Occurs in areas where there is enough food, however for some
reason people cannot obtain it, and hunger occurs. Reasons can include war,
political reasons, lack or resources (such as money or transportation).
• Hunger: Hunger is usually understood as an uncomfortable or painful
sensation caused by insufficient food energy consumption. Scientifically,
hunger is referred to as food deprivation. Simply put, all hungry people are
food insecure, but not all food insecure people are hungry, as there are other
causes of food insecurity, including those due to poor intake of micro-
nutrients
• Famine: Extreme, widespread food scarcity which causes starvation in the
area. (Sizer, Whitney, Piche, 2021).
The four pillars of food security are:
1. Availability: access to sufficient amounts of food at all times. This is affected by time of
year/season, civil conflict/war, food preservation and supply.
2. Accessibility: physical access and economic means to access food at all times.
Accessibility is determined by entitlements (the bundle of resources needed to acquire
food). Accessibility is affected by limited money and transportation.
3. Adequacy: access to food that provides adequate nourishment and is safe. Adequacy is
affected by: control over resources, nutrient content of the food/quality, knowledge of
food/nutrition.
4. Acceptability: access to food that is:
• personally palatable, acquired by a socially-acceptable means of obtaining food and culturally appropriate

**A 5th pillar is sometimes included:

5. Agency- the capacity of individuals and groups to exercise voice and make decisions about their
food systems.
Activity: Play the Game
• Play the Food Security Quest game developed by Ryerson University (Now known as Toronto
Metropolitan University): https://www.torontomu.ca/openlearningmodules/food-security-
quest/webGL/

• Please go through the game as all 4 characters and read through the information about each
character’s unique risk factors at the end of each character’s journey. This game is designed to
provide university students with an introduction to the topic of food security and the complexity
of the issue.

Learning goals of this game include:

• Develop an understanding of the complexities of food security beyond being able to access food.
• Develop an understanding of and empathy for the choices and difficulties faced by those living
with food insecurity.
World Hunger
Food Poverty is the primary cause of hunger in developing countries,
and the poverty in developing countries is much more severe than
what is seen in developed countries. Women and children are usually
the most affected.
• In 2022, 29.6% of the world's population is moderately or severely
food insecure (2.4 billion people) .
• Note: This number doesn't include marginally food insecure population. In
2021, the proportion of global population who could not afford healthy
diet was approx. 42%. Do you think in 2023, this proportion has increased
or decreased, globally? Why?

• Video: https://www.youtube.com/watch?v=_ddcjQf7OY0 3min

Reasons of Hunger in the Developing world include:
1. Regional quantity, quality and availability of food
• Ex. drought preventing adequate food production in an area;
can all people in the region access the available food?
2. Discrimination factors that affect distribution
• Ex. war; government corruption; unemployment and lack of
borrowing power; racial, ethnic of religious discrimination
3. Individual household’s access to available food
• Ex. transportation to get food; necessary infrastructure such
as passable roads to food delivery
More Reasons of Hunger in the Developing World include:

4. Access to clean water in sufficient quantity and health services to

prevent disease and illness
5. Individual childcare practices and knowledge
• Eg. Child fed while others in the family go hungry; knowledge of how to
mix baby formula – if too much water is used, this will dilute the
nutritional value, or using unclean water to mix formula)
6. Inadequate food or nutrient intakes – causing malnutrition,
weakness, disease
• Family may be too weak to compete for food
Major Challenges in Banishing World
Food Insecurity:

1. Provide enough for the worlds

expanding population, without
destroying natural resources need
for continued food production.
2. Make sure everyone has access to
this food.
Video: A global hunger crisis: how did
we get here? - YouTube
 Hunger in Developed Countries
Although enough food exists in the area, it cannot be accessed because of:
• Lack of Money: To buy nutritious foods and pay for other necessities like housing, clothing,
medications, utilities… Often food is the sacrifice made.
• Political reasons: Up to 80% of hungry children live in countries that produce surplus food, but
the decisions of policy makers in those areas, largely determines who in the population has
access to the food.
• Countries of War: Food transportation may be limited. Also, have other concerns beyond hunger
• Lack of transportation: Can they get to a store to access food?
• Cannot Afford: may be on welfare (prices have increased, but welfare moneys have stayed fairly
constant), or may be part of working poor (not on welfare because working, but pay too low to
meet needs).
To stretch meager food supplies, adults often:
• Skip meals or cut their portions

• May be forced to break social rules: beg from strangers, steal from markets, scavenge
through garbage cans, may even harvest dead animals from roadside.
• Can lead to dangerous food borne illnesses.

• May rely on foods with low nutrient density, but high calorie density, so calorie needs
are met, but not nutritional needs. Inexpensive foods like white bread, mac and cheese,
pastas. Diet tends to be low in fruit and vegetables, milk product and meats/protein.

• Single parent households (especially female lone-parent households) can be at greater

risk for food insecurity
 What changes must be made to banish food
insecurity in the world?
• Sustainable agriculture
• Improved Infrastructure
• Access to Resources
• Education and Training
• Technology and Innovation
• Reducing Food Waste
• Empowering Women
• Nutrition Programs
• Social Safety Nets
• Trade Policies
• Climate Change Mitigation
• Government Policies
• Population Control and Family Planning
• Can you think of anything else?
 Food Insecurity in
Canada
• 18.4% of people in the 10 provinces experience food
insecurity – that’s approximately 6.9 million adults and
children.
• Households are more likely to experience food insecurity
if they:
• Receive their income from minimum wages, part time
jobs, workers compensation, employment insurance or
social assistance
• Are First Nation, Métis or Inuit living rural or remote
communities
• Have children (especially with a lone mother)
• Are homeless
• Are new immigrants
• Have chronic health problems
 Negative Effects on Health

Inequities can affect many aspects including food security. Video: https://youtu.be/RMkBUXJLW9g.
Food Insecurity in
Manitoba
We are not immune to issues of food insecurity in Manitoba.

• Household food insecurity affects 1 in 8 Manitoba households and 1 in 5 children.

• 3.4% Manitoba households are skipping meals and too many are going whole
days without eating because they cannot afford food.

• Another 5.9% of Manitoba households are compromising the quality and

quantity of their food because they do not have enough money.

• Food bank use has increased 58% since 2008, more than in any other province.
Two of every five people who use a food bank in Manitoba are children, the
second highest provincial rate.

Please view the following videos produced by Food Matters Manitoba:

• Part 1 Experiences: https://youtu.be/65aQ9Uos3xc
• Part 2 Causes: https://youtu.be/yAAXCxXbt0c
• Part 3 Solutions: https://youtu.be/84A0Gv4puBw
Food Recovery
• Four common methods of food recovery are:
a. Field gleaning: collecting crops from fields that either have already been harvested or are not
profitable to harvest.

b. Perishable food rescue or salvage: collecting perishable produce from wholesalers and markets.

c. Prepared food rescue: collecting prepared foods from commercial kitchens

d. Non-perishable food collection: collecting processed foods from wholesalers and markets

• National food recovery programs involve the collection of wholesome foods for distribution to low-income
people who are hungry which would otherwise have gone to waste
• Second Harvest food rescue is an example of a food recovery program
• Video: Second Harvest Food Rescue App National Expansion
Types of Food Recovery and Access Programs
1. Food Banks: provide groceries and food. The use of food banks
Canada is increasing.
• In Manitoba- the largest food bank is Harvest Manitoba

2. Community kitchens are programs were individuals come

together to prepare meals that they can take home to their families.
Often the Community Kitchen provides the ingredients for the
recipes
• Eg. In Winnipeg, NorWest Co-op Community Food Centre

3. Community gardens are typically grown on donated plots of land,

and typically the supplies and seeds are donated to a community
group as well. The participants are responsible to care for the
garden and benefit from the yield of produce.
• Eg. Rainbow Community Garden and Dufferin Community Garden
• Video: https://www.youtube.com/watch?v=uW4W4K7FaVM
4. School feeding programs provide meals, such as breakfast and / or lunch, to children at
school

• In Manitoba, several organization support school nutrition program in schools

including the Child Nutrition Council of Manitoba, Breakfast Club of Canada,
President Choice Charity, and Harvest Manitoba (Breakfast 2 Go Program)

5. Food Share programs: Programs where members and or community share food they
grow or harvest with each other

• Eg. Winnipeg is Fruit Connect - People with fruit trees can register to have people
come and pick the fruit from their trees. Fruit pickers can register to pick fruit. The
fruit picked is then shared equally between the owner, picker and community
groups that accept local fruit

6. Other programs:

• West Broadway Community Organization Good Food Club

• Northern Manitoba Food, Culture and Community Collaboration

Food
Wastage

This Photo by Unknown author is licensed under CC BY.

 Global Food Loss and Waste
• Globally, around 31% of food
produced is lost or wasted.
• Food loss and waste damage
the sustainability of our
food systems.
➢ All resources used to produce
this food - including water,
land, energy, labor, and capital
- go to waste.
➢ The disposal of food loss and
waste in landfills leads to
greenhouse gas emissions,
contributing to climate
change.
➢ Negatively impact food Image source: https://www.foodbanking.org/reducing-food-loss-and-waste/

security and availability and

contribute to increasing the
cost of food.
Food Loss and Waste in Canada
▪ Approximately 58% of the food
produced in Canada is lost or
wasted; One-third (~32%) of that
could be recovered for human
consumption

▪ Analysis of food loss and waste in

Canada, the United States (U.S.),
and other developed countries
shows that most food loss and waste
occurs in households and the food
service (restaurants) sectors.

▪ https://blog.secondharvest.ca/20
21/12/01/food-waste-facts-
every-canadian-should-know/
Farm to fork: How to avoid food loss and waste

3. Packaging, 5. Retail Sales

Processing and 6. Restaurant and Food Services
1. Production Manufacturing 7. Household and Consumers

2. Transportation 4. Wholesale and

and Storage Distribution
 Food Loss and Waste from Farm to Fork
1. Production
Loss
• Cosmetic standards – ugly produce
• Over/under production – market changes
• Diseases/ weather events
• Lack of labor to harvest
Solutions
• Field gleaning, promote ugly produce sales
• Tax credit to harvesting surplus crops for
donation
• Research – Eg: disease resistant crops
2. Transportation and Storage
Loss
• Lack of temperature/ humidity control
• Damage during transfers/ mishandling
• Pests – Rodents, insects etc
Solutions
• Buy local; reduce long-distance transportation
• Research on improving shelf life; storage
facilities; pest control
 Food Loss and Waste from Farm to Fork
3. Packaging, Processing 4. Wholesale and Distribution
and Manufacturing

Loss Loss
• Trimming and culling of off-spec produce • Losses during transport, storage, quality standards
• Process and equipment inefficiencies – resulting • Inappropriate packages
in products that do not meet quality standards • Poor inventory management – demand/supply
• Over-production – Incorrect supply demand
forecasting Solutions
• Proper inventory management
Solutions • Educate and build awareness – training and
• Tools to identify, track and reduce food loss. support
• Innovative technologies (e.g. hyperspectral • Adopt monitoring systems during storage/
imaging to enhance sorting; improved packaging) transport
• Regulatory approaches to minimize production
waste
 Food Loss and Waste from Farm to Fork
5. Retail Sales 6. Restaurant and Food Services

Loss Loss
• Rejected produce – quality standards/ damages • Food prepared but not served
• Withdrawal of products approaching or • Surplus ingredients / Lack of storage
exceeding date labels - Lack of protocols to help • Customer leftover food returned to kitchen and
food rescue / redistribution must be disposed
• Inaccurate forecasting and poor inventory
management Solutions
• Education: Training, resources, tool kits on how to
Solutions reduce food loss and waste
• Proper training/ awareness for the staff • Ensure proper storage and inventory practices
• Develop standardized operating procedures (FIFO
systems)
• Discount and/or donate foods close to best
before dates (e.g. FlashFoods app/ )
 Food Loss and Waste from Farm to Fork
7. Household and Consumers

By practicing more
sustainable habits,
Loss Canadian consumers
• Over purchasing, lack of meal planning/ grocery list could avoid 63% of food
• Spoilage – improper handling, storage waste!
• Concern for food safety and freshness – Best before vs
expiry date
• Willingness to store and eat leftover and the
acceptability of eating food past peak freshness
Watch: Life of a Strawberry
Solutions https://www.youtube.com/watch?v=J5c2Z7EqQLQ
• Ask for smaller portions; Eat/ reuse your leftovers
• Shop smart- Avoid overshopping; Buy “ugly” produce
• Share and donate; Compost
• Practice FIFO “First in; first out”
• Check fridge- make sure it is at the right temp
Solution For Food Waste
Hierarchy of solutions for food loss
and waste (from order of most
preferred to least preferred) are:
1. Reduce (make changes to reduce the
amount of grown and harvested food
that is not eaten)
2. Recover (donate surplus food or
make animal feed or other products
using the surplus)
3. Recycle (use ingredients from the
surplus food for non-food products
like pharmaceuticals or cosmetics,
make biodiesel or create compost)
4. Dispose (send to landfill or
incinerate)
Food Sovereignty: Background
• The food sovereignty movement: It started as a movement in 1996 when representatives of peasants, small
and medium-scale farmers, rural women, indigenous representatives, and farm workers from the global
North and global South travelled to Tlaxcala, Mexico to participate in the Second International Conference of
La Vía Campesina., and introduced the idea of Food Sovereignty

• La Via Campesina is an organization of peasants representing 148 organizations from 69 countries. It is a

movement that focuses on self-determination and decolonial mobilization strategies.

• https://vimeo.com/821504454

• The definition of Food Sovereignty has evolved over time, but Nyéléni Declaration (2007) articulates the
most often cited definition of food sovereignty. "Food sovereignty is the right of peoples to healthy and
culturally appropriate food produced through ecologically sound and sustainable methods, and their right to
define their own food and agricultural systems. It puts the aspirations and needs of those who produce,
distribute and consume food at the heart of food systems and policies rather than the demands of markets
and corporations."
Seven pillars of food sovereignty
Developed by the Nyéléni Declaration (2007), the seven pillars state that
food sovereignty
• Focuses on food for people: Food is not a commodity
• Builds knowledge and skills
• Works with nature
• Values food providers
• Localizes food systems
• Puts control locally
• Food is sacred

Indigenous people across the globe, including Canada and the US, have
practiced these principles of food sovereignty over millenia.
Practicing Food Sovereignty
1. Community Gardens and Urban Agriculture
2. Indigenous Food Sovereignty
3. Seed Saving and Heritage
4. Farmers’ markets and local food movements
5. Community supported agriculture (CSA)
6. Agroecology and sustainable farming
7. Food policy councils
8. Farm-to-school programs
9. Land conservations and agroforestry
10. Social movements
How do the following factors impact the
implementation of food sovereignty?
• Cost of production of food
• Laws and regulations
• Cost of land acquisition
• Governmental support
• Free trade agreements and globalization
• Economic framework
• Political will
Solutions?
• What can you do?
• What can the governments do?
• What can the educational institutes do?
Indigenous Food Sovereignty
The following section of the course has been prepared in part by Tabitha Martens, who is a
mixed ancestry Cree woman and PhD in Interdisciplinary Studies (Social Work & Native
Studies) from the University of Manitoba. Her area of focus is Indigenous food sovereignty
and wellbeing. She spends much of her time on the land learning the ways of her people.
Indigenous food sovereignty
• Indigenous food sovereignty is a way of life, a movement, and an ethos that describes Indigenous peoples’ reclamation and
resurgence of self-determined, traditional food systems. Historically, Indigenous food systems were plentiful. While fluctuations in
food occurred due to weather and changes in migration patterns of animals, hunger prior to the colonization of Canada was not a
major issue for Indigenous communities. Importantly, an Indigenous food system consists of all living and non-living things,
including relationships between people, place, and food. It is a spiritual system and also includes language, ceremony, teaching,
learning and sharing. Thus, Indigenous food sovereignty is more about systems of food and the relationship between food and
people. (Martens)

• The colonization of Canada resulted in a colonized food system. A colonized food system was forced upon Indigenous peoples in
Canada (though similar stories exist for Indigenous peoples throughout the world) through the deliberate eradication of the bison,
beaver, salmon, and cedar. These species are sacred and carry relationships within families, cultures, and communities. Historically,
they were also a form of currency between and within nations. By eliminating key species that were central to Indigenous diets,
starvation was introduced to communities to coerce Chiefs into signing treaties and thus, remove any claims Indigenous peoples
had to the land. Treaties were meant to end the starvation by providing rations to communities; these rations were part of a
European food system and included pork and flour. Today we know that same flour and pork contributes to diabetes. Starvation
was rampant in prairie communities and in many cases, the rations that were promised through the treaty process were withheld
and/or rancid. Thousands of Indigenous peoples died. (Martens)
Background Continued:
Hunger is a weapon, a tool used by governments to oppress and eliminate Indigenous peoples, bodies, and
cultures. Today, it continues in the rates of food insecurity Indigenous experience, both on and off-reserve.
Further challenges include residential schools, where food was withheld from students. According to the TRC,
the majority of students were not provided with nutritious or substantive diets. Again, students experienced
rampant rates of hunger and coupled with disease and loss of family and culture, thousands died. The impacts
of these losses are still present today through food insecurity, but also through a break in traditional
knowledge, sharing, ceremony, and economic challenges and trauma. (Martens)
Reflections
Indigenous Food Sovereignty: Eva Burke
Reflection Questions:
• What does indigenous food sovereignty mean to you?
• In what ways do you experience food sovereignty?
• How would you describe your connection with your food?
• See the link below. How does this depiction of Indigenous food plate here compare with the Canada Food
Guide plate? Indigenous Traditional Food Map in Winnipeg
For further reading if you are interested in learning
more about this topic:
• Coté, C. (2016). “Indigenizing” food sovereignty. Revitalizing Indigenous food practices and
ecological knowledges in Canada and the United States. Humanities, 5(3), 57.
https://doi.org/10.3390/h5030057
• Daigle, M. (2019). Tracing the terrain of Indigenous food sovereignties. The Journal of Peasant
Studies, 46(2), 297-315. https://doi.org/10.1080/03066150.2017.1324423
• Delormier, T., Horn‐Miller, K., McComber, A. M., & Marquis, K. (2017). Reclaiming food security in
the Mohawk community of Kahnawà: ke through Haudenosaunee responsibilities. Maternal &
child nutrition, 13, e12556. https://doi.org/10.1111/mcn.12556
• Elliott, B., Jayatilaka, D., Brown, C., Varley, L., & Corbett, K. K. (2012). “We are not being heard”:
Aboriginal perspectives on traditional foods access and food security. Journal of Environmental
and Public Health. https://doi.org/10.1155/2012/130945
• Morrison, D. (2011). Indigenous food sovereignty: a model for social learning. In H. Wittman, A.
Desmarais, & N. Wiebe (Eds.), Food sovereignty in Canada: Creating just and sustainable food
systems (pp. 97-113). Fernwood Publishing.
• Robin, T., Dennis, M. K., & Hart, M. A. (2020). Feeding Indigenous people in Canada. International
Social Work, 0020872820916218. https://doi.org/10.1177%2F0020872820916218
Additional Resources for Unit 3
World Hunger Map picture:
Resource: https://docs.wfp.org/api/documents/WFP-0000108355/download/?_ga=2.238754176.1231598556.1597261616-
473503138.1597261616
Hunger:
Resource: http://www.fao.org/3/a-al936e.pdf
Food security:
Resource: https://www.ryerson.ca/foodsecurity/
Play the Food Security Quest game developed by Ryerson University:
Game: https://www.ryerson.ca/openlearning/projects/food-security-quest/play/
World Hunger:
Video from the FAO with world statistics on hunger: https://youtu.be/64KLuGzGxEQ.
Infographic from the FAO: http://www.fao.org/3/a-i6887e.pdf
Video for some of the solutions that the FAO is exploring: https://youtu.be/HSb2gcTftzs
Additional Resources for Unit 3
Hunger in Developed Countries:
Resource from Statistics Canada for the stats on food security in Canada: https://www150.statcan.gc.ca/n1/en/pub/11-627-m/11-627-
m2020007-eng.pdf?st=JUE0fYGO
Video on an Introduction to Food Security by Mealexchange.com: https://www.youtube.com/watch?v=PE1-RYPJNdg
Handout on Food Insecurity in Canada from Dietitians of Canada:
https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/Food-Insecurity_one-pager_Eng.pdf?ext=.pdf
Video from the PHAC: https://youtu.be/RMkBUXJLW9g
Food Loss and Waste in Canada:
Resource from Agriculture and Agri-Food Canada: https://www.canada.ca/content/dam/eccc/food-loss-and-
waste/Taking%20Stock%20Report%20EN%20Final.pdf
Video: https://youtu.be/S1TOYdQZu0E
Information resource: https://www.toronto.ca/services-payments/recycling-organics-garbage/long-term-waste-strategy/waste-
reduction/food-waste/
Ways to reduce food waste infographic from FAO: http://www.fao.org/3/a-c0084e.pdf

Alternative inforgraphic on Food Waste from FAO: http://www.fao.org/3/a-c0013e.pdf

Additional Resources for Unit 3
Food Security in Manitoba:
The following infographics provided up to date statistics on the prevalence of food insecurity in Manitoba:
https://foodmattersmanitoba.ca/wp-content/uploads/2020/04/Food-Insecurity-Infographic-1-experience-2020-FINAL.pdf, causes of food
insecurity in Manitoba: https://foodmattersmanitoba.ca/wp-content/uploads/2020/04/Food-Insecurity-Infographic-2-Causes-2020-FINAL.pdf,
and ways to address food insecurity: https://foodmattersmanitoba.ca/wp-content/uploads/2020/04/Food-Insecurity-Infographic-3-solution-
2020-FINAL.pdf.
Please view the following videos produced by Food Matters Manitoba:

Part 1 Experiences: https://youtu.be/65aQ9Uos3xc

Part 2 Causes: https://youtu.be/yAAXCxXbt0c

Part 3 Solutions: https://youtu.be/84A0Gv4puBw

Additional Resources for Unit 3
Canadian Programs that Promote Food Security:
Second Harvest Video: https://youtu.be/DtxHnPDiE_M
Local efforts
Food Banks: https://www.youtube.com/watch?v=w93_F2EtR8Y
Community kitchens: https://winnipegharvest.org/our-community-kitchen/
In British Columbia: https://youtu.be/A7has5blEJs
NorWest Co-op Community Food Centre: https://norwestcoop.ca/community-food-centre/about/
Community gardens: https://knoxwinnipeg.ca/community-rainbow-gardens/
Other programs in Canada: http://www.thetablecfc.org/article/our-community-gardens
In Quebec: https://youtu.be/GBkzpC-jL3w
School feeding programs:
https://www.gov.mb.ca/healthyschools/foodinschools/blsp.html#:~:text=The%20Child%20Nutrition%20Council%20of,to%20provide%20nourishment%20to%20studen
ts.
Food Share programs:
In Winnipeg, Fruit Connect: http://www.fruitshare.ca/home-2/fruit-connect/
Fruit Connect video: https://www.youtube.com/watch?v=gTA_bXiqIo0&t=5s.
Mealexchange Resource : https://www.mealexchange.com/
Foodshare Resource : https://foodshare.net/.
Other programs: http://www.westbroadway.mb.ca/wp-content/uploads/2019/10/GFC_brochure_2019-v1b-HR_Oct-2019.pdf
Additional Resources for Unit 3
• Coté, C. (2016). “Indigenizing” food sovereignty. Revitalizing Indigenous food practices and ecological knowledges in Canada and the United States. Humanities, 5(3), 57.

https://doi.org/10.3390/h5030057

• Daigle, M. (2019). Tracing the terrain of Indigenous food sovereignties. The Journal of Peasant Studies, 46(2), 297-315. https://doi.org/10.1080/03066150.2017.1324423

• Delormier, T., Horn‐Miller, K., McComber, A. M., & Marquis, K. (2017). Reclaiming food security in the Mohawk community of Kahnawà: ke through Haudenosaunee responsibilities. Maternal

& child nutrition, 13, e12556. https://doi.org/10.1111/mcn.12556

• Elliott, B., Jayatilaka, D., Brown, C., Varley, L., & Corbett, K. K. (2012). “We are not being heard”: Aboriginal perspectives on traditional foods access and food security. Journal of Environmental

and Public Health. https://doi.org/10.1155/2012/130945

• Morrison, D. (2011). Indigenous food sovereignty: a model for social learning. In H. Wittman, A. Desmarais, & N. Wiebe (Eds.), Food sovereignty in Canada: Creating just and sustainable food

systems (pp. 97-113). Fernwood Publishing.

• Robin, T., Dennis, M. K., & Hart, M. A. (2020). Feeding Indigenous people in Canada. International Social Work, 0020872820916218. https://doi.org/10.1177%2F0020872820916218