NAN receives healthy provincial grant

Nishnawbe Aski Nation’s strategy for improving food initiatives across the region will receive a considerable grant from Ontario’s Trillium Foundation.
Nishnawbe Aski Nation (NAN) will receive a $243,400 grant from the Foundation to be used over the next 24 months to continue expanding the NAN Food Strategy.
The grant for the NAN Food Strategy will support the development and implementation of community-based food plans in 10 of NAN’s 49 communities. The 10 communities have been identified, but will be selected through self-identification and an expression of readiness.
Wendy Trylinski, NAN’s public health education manager, is excited about the recently announced grant and how it will allow NAN communities to feel empowered while further developing food strategies.
“We’re glad that Trillium is funding these kinds of initiatives that mobilize communities and allow them to take action,” Trylinski said.
One new initiative that will be implemented will allow NAN communities to share stories, best practices, recipes, canning tips and more with one other.
“How do we network? How do we connect and share?” said Trylinski. “This grant will allow us to develop the NAN Food Web Portal and a mobile app.”
In addition to the online projects, the grant will enhance training opportunities for NAN Food Strategy Advisory Group members who would lead communities in building the capacity to develop local and sustainable food systems.
Examples of initiatives that may be started include Good Food boxes, a farmer’s market modeled similarly to Fort Albany’s, the creation of charters to ban unhealthy foods and drinks, such as energy drinks, and possibly the start-up of a trade system.
“The possibilities are endless when you start connecting people,” Trylinski said explaining that these initiatives could bloom into something much bigger if communities show interest.
The use of the funds is going to be decided on by community members. Communities have already defined the six pillars of the NAN Food Strategy; traditional practices, imported foods, local production, nutrition practice, planning, policy and advocacy and research and knowledge transfer.