Food programs in Indigenous communities within northern Canada: A scoping review.

Recognizing that limited literature exists regarding food programs in northern Indigenous communities within Canada, this study draws on a range of sources to map and characterize existing food programs in these contexts. A secondary aim assessed the extent to which traditional food was offered through the identified programs, which has implications for cultural appropriateness and, in turn, food sovereignty. Peer‐reviewed articles and grey literature published between 2000 and 2022 were examined. Frameworks to guide methodologies include PRISMA‐ScR, Arksey and O'Malley, Levac et al., and Godin et al.'s grey literature search strategy. Inclusion criteria were food programs located north of the Northern Boundary Line, programs providing food access, and programs serving Indigenous communities. Data were synthesized based on program type, target population, and whether the program offered or incorporated traditional food. The review yielded 30 records wherein 46 unique food programs were identified and characterized into eight distinct program types. Program success of the identified programs depended on funding availability and continuity, staff/volunteer availability and retention (including program champions), and types of policies that impact traditional food provision. Findings are valuable to organizations and communities interested in using food programs to support Indigenous food security and sovereignty efforts. Key messages: The results identified eight distinct types of food programs: 1) community‐wide; 2) gardens/greenhouses; 3) school‐based; 4) harvesting/sharing; 5) community freezers; 6) daycare‐based; 7) maternal/family nutrition; and 8) hospital.The ability of programs that serve diverse populations across large regions to respond to community and Indigenous‐specific needs is questionable; therefore, community‐based programming should be prioritized.Current challenges that limit the ability of food programs to meet community needs include tedious grant applications, limited resources, and navigating multi‐level government policies for serving traditional food. [ABSTRACT FROM AUTHOR]