Development of a participatory action research approach for four agricultural carbon projects in east Africa

Shames, Seth; Bernier, Quinn; Masiga, Moses

doi:10.2499/capriwp113

Cited by 2 publications

References 39 publications

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Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling

Kuo

Kim

Lachapelle

2020

J of Food Science Edu

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At most institutions, food innovation courses do not highlight the role of community culture, a blind spot that otherwise could connect the United Nations 2030 Agenda for Sustainable Development Goals. This study presents a unique approach to teaching food product innovation, incorporating community culture in ideation, prototyping, and storytelling. Through participatory action research, NUTR 435 Experimental Foods at Montana State University partnered with the Confederated Salish and Kootenai Tribes to teach culturally appropriate product innovation. The class visited the food system stakeholders at the Flathead Reservation and conducted focus groups to gather food memories, understand culinary practices, and recognize product preference of the tribal members. Based on the cultural experiences obtained from the community, the students created smoked trout prototypes and developed recommended recipes for using the smoked trout. The recommended recipes used Native ingredients to tell the tribes' food stories. The students were affirmative on the importance of incorporating culture in food innovations in both the pre-and post-semester learning assessments. Yet, after the semester, the students' attitude and knowledge on this topic became more positive and dynamic, focusing on empowering the community in story and identity telling. Future improvements include recommending a preparatory course in Native American food systems, collaborating with a tribal class, encouraging engagement with the tribal partners beyond the class, and implementing policies to guard the cultural property of the tribal communities. This study presents pilot results for food science educators to consider incorporating community culture in their instructions to address food system challenges.

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Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling

Kuo

Kim

Lachapelle

2020

J of Food Science Edu

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The six "ins" of climate-smart agriculture: Inclusive institutions for information, innovation, investment, and insurance

Meinzen-Dick¹,

Bernier²,

Haglund³

2014

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This paper reviews the central role of institutions for climate-smart agriculture (CSA), focusing on the role of institutions in promoting inclusivity, providing information, enabling local level innovation, encouraging investment, and offering insurance to enable smallholders, women, and poor resource-dependent communities to adopt and benefit from CSA. We discuss the role of state, collective action, and market institutions at multiple levels, with particular attention to the importance of local-level institutions and institutional linkages across levels.Working paperNon-PRIFPRI1; CAPRi; CRP7; CRP2EPTD; PIMClimate Change, Agriculture and Food Security (CCAFS); CGIAR Research Program on Policies, Institutions, and Markets (PIM

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Development of a participatory action research approach for four agricultural carbon projects in east Africa

Abstract: Working paperNon-PRIFPRI1; CAPRi; CRP7; CRP2EPTD; PIMCGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS); CGIAR Research Program on Policies, Institutions, and Markets (PIM

Cited by 2 publications

References 39 publications

Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling

Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling

The six "ins" of climate-smart agriculture: Inclusive institutions for information, innovation, investment, and insurance

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