Food Distribution Program on Indian Reservations (FDPIR) employees from the Cherokee Nation and Native Food and Nutrition Resource Alliance (NFNRA) board members grade produce during the three-day training put on by the Indigenous Food and Agriculture Initiative (IFAI).
Empowering Food Safety in Indian Country
In a remarkable initiative towards healthier communities, the **Indigenous Food and Agriculture Initiative (IFAI)** has joined forces with the **Cherokee Nation** to provide essential food safety training tailored specifically for Tribal food distribution programs. This three-day training is part of a broader mission to enhance the food systems of Tribal Nations, reflecting the IFAI’s commitment over the last decade to support Tribal producers.
The Training: A Game Changer for Native Food Systems
As part of this training program, the **IFAI’s Tribal Enterprise Team** conducted a comprehensive curriculum focused on the unique needs of the **Food Distribution Program on Indian Reservations (FDPIR)**. Steven Shedd, the Enterprise Team director, emphasized the importance of this initiative: **“FDPIR directors requested this food safety curriculum to ensure they can deliver safe and healthy food to their program participants.”**
Working alongside the **USDA’s Food and Nutrition Service**, IFAI crafted a training experience that leverages its extensive expertise in fresh food safety tailored for Indian Country.
Voices from the Field: Feedback from Tribal Leaders
Mary Greene Trottier, president of the NAFDPIR board and **Food and Nutrition Director for the Spirit Lake Tribe**, voiced her support for the initiative: **“We really appreciate IFAI and FNS incorporating this learning opportunity. Giving Tribal staff training on how to safely handle fresh fruits and vegetables really increases their ability to supply healthier, fresh foods to program participants.”**
The Nutritional Impact of FDPIR
FDPIR food packages are recognized as among the **healthiest options** available in the U.S., boasting an impressive **Healthy Eating Index** score of 84 out of 100. This score significantly eclipses the national average diet score of 59, highlighting the program’s effectiveness not just in nutrition but also in supporting sustainable food practices. IFAI’s training aims to boost the ability of Tribal staff to source local foods for distribution, thereby enriching the health of program participants.
Long-Term Commitment to Food Safety
Since 2016, IFAI has established cooperative agreements with the **U.S. Food & Drug Administration** to empower Tribal producers with knowledge regarding the **Food Safety Modernization Act**, focusing especially on the **Produce Safety Rule**. Through this partnership, IFAI has successfully conducted over 100 produce safety trainings across Indian Country.
Past Achievements and Future Goals
Noteworthy past sessions include the **2018 FDPIR Mountain Plains Regional Conference** for warehouse staff and various training sessions for tribes like **Chickasaw Nation**. IFAI has also hosted breakout sessions on essential food safety principles, covering topics such as microbial growth and safe handling strategies. These efforts collectively strive to empower Tribal staff with vital skills and knowledge, laying the groundwork for a safer food environment in their communities.
Building a Resilient Food System
Through culturally relevant and FDPIR-specific training, the Indigenous Food and Agriculture Initiative is making a profound impact on the food systems within Indian Country. This initiative not only promotes food safety but also champions a **healthier, more sustainable future** for all participants. By ensuring that tribal staff are well-equipped to handle food safely, IFAI is paving the way for a resilient and thriving community.
