Tradition and change: celebrating food systems resilience at two Indigenous Māori community events

• Published in: Ecology and society Vol. 28; no. 1; p. 19
• Main Authors: Wehi, Priscilla, Cox, Murray, Whaanga, Hēmi, Roa, Tom
• Format: Journal Article
• Language: English
• Published: Ottawa Resilience Alliance 01-03-2023
• Subjects: Adaptation; biocultural diversity; Collectives; Colonization; Community; Cultural identity; Data collection; Eating behavior; Extended family; Food; Food processing; Food systems; Food waste; Indigenous peoples; kaitiakitanga; Maoris; māori; Native peoples; Reciprocity; Recycling; Resilience; socioecological systems; Traditional foods; Volunteers; Wastes; Well being
• ISSN: 1708-3087; 1708-3087
• DOI: 10.5751/ES-13786-280119

Cultural wellbeing and resilience are of key importance in many Indigenous communities impacted by colonization processes. Reciprocity and the sharing of an intergenerational way of life in extended family collectives is an enduring cultural obligation. For many communities, hosting large gatherings expresses customary philosophies and practices and brings families together, and food and food systems are central to these events. We partnered with two Indigenous Māori communities in Aotearoa New Zealand to explore how these communities embody resilience in their food systems. We collected data from two large pan-community gatherings or poukai in the Waikato-Tainui tribal calendar that have been held annually for more than 100 years. The first took place in a remote, rural, coastal community, Marokopa, whereas the second took place at a tribal hub, Tūrangawaewae, that frequently hosts international visitors. Most visitors were > 50 years old, consistent with the purpose of this gathering, with more women elders than men attending. At Marokopa, volunteers returned from a variety of locations, mostly by car, in contrast to Tūrangawaewae where volunteers generally lived close and either walked or drove short distances to the poukai. Gifted contributions of food and supplies from local gardens continued a history of reciprocity and connection to traditional food systems at Marokopa. At Tūrangawaewae, most provisions were store bought, but there was a strong focus on healthy eating. Both events produced little waste. Despite a shift from traditional foods and self-sufficiency in food systems, these communities demonstrate collective resilience in their motivations for hosting, cultural vitality in their expressions of manaakitanga (hosting), and a commitment to kaitiakaitanga (stewardship) in their focus on healthy foods, recycling, food waste, and intergenerational learning at these events.