Project Impact

This developmental, experimental pilot project aimed for impacts across key agriculture and agri-food sectors, particularly local food production, food processing, value-added production, and new product creation. It worked to build relationships with harvesters, food processors, producers, and distributors, while exploring ways to streamline getting those products into the community. Cross-cultural and traditional knowledge exchange, similar to a “train the trainer” approach, supported advancing economic reconciliation through food-sector skills development, entrepreneurial capacity building, early career exposure, and opportunities for growth within these sectors.

Community Engagement

Community engagement began in Winnipeg in July 2023, through a participatory and co-designed approach. The project team actively engaged key stakeholders, including Indigenous youth, knowledgeable Elders from Lac du Bonnet and Rankin Inlet, local food producers, local entrepreneurs and businesses, northern community programs, Manitoba Agriculture program staff, and policy analysts. In-depth meetings, round table group discussions, and informal consultation sessions were employed to gather valuable insights and diverse perspectives, which were integrated into the project’s design to ensure goals and outcomes were achievable and aligned with community priorities.

Project Description

Our project, as an experimental pilot, stemmed from a desire to revive and celebrate the traditional practice of canning and food preservation. We viewed canning not merely as a method to extend shelf life, but as holding cultural significance for First Nations, Métis, and Inuit peoples. Our aim was to impart these skills and empower youth to create and market their food products.

Through hands-on canning workshops, oral history storytelling, and community building, participants learned about preserving fruits and possibly meats using traditional methods. These workshops served as platforms for cultural exchange and relationship building, as participants also shared stories and insights related to their heritage. Guided by experienced mentors and food industry entrepreneurs, participants acquired practical expertise and explored innovative approaches to food preservation.

We envisioned an engaging process wherein participants interacted closely with mentors and experts. A range of tools were provided, including canning jars, utensils, canners, and labels. Expert facilitators led the workshops, ensuring that participants developed a comprehensive understanding of the art of canning. This project also served as a vehicle for building relationships needed for introducing and exploring potential pathways and opportunities for careers in the agri-food sector.

Inclusion Support

The event supported the inclusion of youth, women, and elders. This Winnipeg-based project aimed to include and empower northern and urban youth, elders, women, and interested community members through targeted training, mentorship, traditional knowledge exchange, and access to resources. We sought an inclusive, collaborative ecosystem of Indigenous-led businesses, Manitoba farmers, food systems innovators, and producers to incubate new economic opportunities. With a strong focus on co-designed and co-led, intergenerational partnerships fusing traditional knowledge and modern approaches, this inclusive approach aimed to foster economic reconciliation while reinforcing social connectedness, community cohesion, and resilience.

Project Outcomes

1. Skills Development and Empowerment: The project’s immersive workshops equipped Indigenous youth with practical canning, food preservation, and introductory food industry skills. This empowerment not only preserved cultural practices but also contributed to the local food production sector. By reviving traditional methods, participants enhanced local food sources, aligning with sustainable agriculture practices and bolstering the local food production sector.
2. Entrepreneurial Capacity: Beyond transferable skills acquisition, participants were introduced to concepts for cultural and food sector entrepreneurship. This capacity directly impacted the agri-food sector by nurturing emerging entrepreneurs to design, create, market, and sell new and value-added products. This training and early career exposure linked producers and consumers, with the goal of fostering a more resilient local food processing and distribution sector.
3. Sustainable Impacts: Transferable skills for cultural and food-sector entrepreneurship and enhanced capacity for participation in local food systems yielded broader benefits. Participants launched micro-ventures with support from established businesses, contributing to self-sufficiency and impacting both local food production, processing, and value-added sectors. Economic reconciliation was achieved by integrating traditional knowledge and agri-sector training.

Project Next Steps

After the completion of this prototype/pilot canning workshop series, the project’s trajectory aimed to extend into several significant next steps, all designed to ensure sustained and enduring impact that could be replicated and delivered to continue benefiting participants and their communities.
We were committed to providing ongoing mentorship to our participants. Understanding that the journey of a cultural entrepreneur doesn’t end with the workshops, we explored establishing a mentorship program connecting participants with experienced mentors. These mentors provided valuable insights into product development, effective marketing strategies, and the intricacies of managing a successful business. Through regular check-ins and targeted workshops, participants had the opportunity to address challenges and refine their entrepreneurial skills.

Recognizing the importance of continuous learning, we improved and explored the potential of the project as a replicable model for future delivery. This could include a series of in-person events and resources for delving deeper into canning techniques, ensuring participants were well-equipped to produce high-quality products. We aimed to build on this work to cover topics such as food safety regulations, sustainable business practices, and scalability, so participants could make informed decisions and adapt to evolving market demands.