Protein Industries Canada (PIC) is investing $1.2 million in a collaborative applied research project to explore agri-food opportunities and address barriers to food security in rural and remote communities in Manitoba.
The $1.6 million project in total will feature the professional staff and students from RRC Polytech's Prairie Research Kitchen (PRK) and the College of Rehabilitation Sciences at the Rady Faculty of Health Sciences at the University of Manitoba (UM) working together with local communities across the province to address food insecurity and Indigenous food sovereignty barriers related to First Nations and Red River Métis food production and distribution systems.
"On behalf of the Manitoba Métis Federation - National Government of the Red River Métis, I am pleased today to be announcing a new partnership as part of a Consortium, together with Red River College Polytechnic, the University of Manitoba, and enabled by the commitment and funding provided through Protein Industries Canada," said David Beaudin, Minister of Agriculture and Associate Minister of Provincial Education for the MMF in a news release. "This project will help facilitate the reimagining of Red River Métis food systems and will unlock new opportunities to better connect with our foods across the National Homeland of the Red River Métis. I look forward to seeing the project build value through capacity and skills development, all while enabling greater local access to nutritious food options."
Food security exists when all people, at all times, have access to sufficient, safe, and nutritious food. It's not just about having enough food - it also means having the ability to access it and use it in a way that supports a healthy and active life.
Fresh, nutrient-dense groceries often come with a hefty price tag in rural and remote Indigenous communities, so the consortium will work with the Red River Métis and First Nations communities across Manitoba to increase access to affordable, nutritious, supply-stable and culturally appropriate food and create community-specific recipes that will incorporate pulses and other plant-based ingredients.
The collaborative creation of these food options aims to nourish and nurture long-term health outcomes, while increasing opportunities for student learning and jobs and contributing toward future Indigenous economic development.
"The investments into this project are advancing the future of food for all Canadians," Protein Industries Canada CEO Robert Hunter said. "Diversifying the value-added sector provides protein options and country-wide economic growth that supports the expansion of Canada's plant-based food and ingredient ecosystem. It's equally important that we invest in communities and economic reconciliation with Indigenous people, ensuring the growth of this industry supports inclusion, shared prosperity and long-term partnerships across the country."
Throughout this project, the consortium will collaborate with the communities in a variety of ways. Together, RRC Polytech, MMF and UM will engage community members; hire students and interns; perform market research on both existing food products and future resource applications; develop food products; teach hands-on classes; and develop workshop materials to engage communities in food production and cooking skills. The project is expected to provide a case study for engaging in respectful discussions with Indigenous communities and creating an example for other organizations to follow a similar path forward.
"RRC Polytech is committed to elevating Indigenous Peoples and communities, so we're excited for our team of experts at Prairie Research Kitchen (PRK) to join our partners in this transformative initiative," said Jamie Wilson, Vice-President, Indigenous Strategy, Research and Business Development, RRC Polytech. "PRK's professional staff and student workforce has led the way in embracing Truth and Reconciliation within our College community, and across the province at large, by being the first to create Indigenous research positions; mandating Four Seasons training for all staff; engaging students from the Indigenous Culinary Skills program; and actively pursuing and supporting Indigenous entrepreneurs. Their knowledge, understanding and eagerness to collaborate will be a tremendous asset to the project."
About Protein Industries Canada (PIC):
PIC is an industry-led, not-for-profit organization created to position Canada as a global source of high-quality plant protein and plant-based co-products. We are one of Canada's five Global Innovation Clusters. Our mission is to invest collaboratively to accelerate innovation and the competitiveness of the Canadian plant protein sector. The growth of Canada's ingredient manufacturing sector can offer economic prosperity, reduced emissions, a strengthened food supply chain and economic resilience, all in the face of a changing global landscape.
