Editor’s Note: New Food Order is a podcast brought to by AFN’s parent company AgFunder in collaboration with Food+Tech Connect, co-hosted by AgFunder’s Louisa Burwood-Taylor and Food+Tech Connect’s Danielle Gould.
The views expressed in the podcast do not necessarily reflect those of the team at AFN or AgFunder.
Could we design a US food system without European influences? What might we learn from indigenous peoples and indigenous food systems to ensure food sovereignty and reverse our climate crisis?
In this week’s episode of New Food Order, we discuss this and more with The James Beard Foundation award-winning chef Sean Sherman and founder of The Sioux Chef, Owanmi, Natifs and Indigenous Food Lab.
What to expect in this episode:
🏛Colonialism and globalization’s impact on indigenous cultures and foodways
🌱Creating a replicable Indigenous Food Lab model, which includes entrepreneurial support, production and co-packing capacity, media, education, and marketplaces
🔌Using food as a platform to empower and uplift indigenous peoples and preserve indigenous culture and wisdom
💰How to indigenize for-profit businesses
📚Using restaurants, CPG products, marketplaces, and media as a way to educate people about indigenous culture and wisdom
🌏What we can learn from indigenous peoples around the globe who have a blueprint for living sustainably
💚Why we need to rebuild community-based food systems to ensure food sovereignty and to address the challenges created by our climate crisis
🖋The unique advantage tribal communities in the US have to be able to rewrite some of their laws irrespective of state law, and how to utilize this to improve the local food system