THE ART OF CANNING FOR CULTURAL ENTREPRENEURSHIP

NIRIQATIGINNGA: Towards a Framework for Northern Food Systems Innovation

Establishing Niriqatiginnga

The Art of Canning and Food Product Development for Cultural Entrepreneurship

Niriqatiginnga: The Art of Canning for Cultural Entrepreneurship introduced the art of canning, food preservation and product development to urban Indigenous youth in Winnipeg, Manitoba.

Combining canning and hands-on skills development, participants learned to create and market a food product, while exploring opportunities for cultural entrepreneurship in the agri-food sector. The project explored themes of sustainable food systems through traditional knowledge exchange, food literacy and advancing economic reconciliation.

In December 2023, this component of Niriqatiginnga was approved for funding from the Sustainable Canadian Agriculture Program – Indigenous Agriculture and Food Systems program with Manitoba Agriculture. 

About the Project

An Introduction to Food Sector Entrepreneurship

This developmental, experimental pilot project 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 explored building relationships with harvesters, food processors, producers, and distributors, while exploring ways to streamline getting those products into communities. 

Approaches to cross-cultural and traditional knowledge exchange, similar to a ‘train the trainer’ approach were intended to support advancing economic reconciliation through food-sector skills development, entrepreneurial capacity building, early career exposure and opportunities and growth within these sectors.

Skills Development and Empowerment

The project’s immersive workshops were intended to equip Indigenous youth with practical canning, food preservation and introductory food industry skills. This empowerment not only preserves cultural practices but contributes to the local food production sector. By reviving traditional methods, participants learned to enhance local food sources, align with sustainable agriculture practices and generate interest the local and regional food production sectors.

Entrepreneurial Capacity Building

Beyond transferable skills acquisition, participants were introduced to concepts for cultural and food sector entrepreneurship. This capacity building activity was intended to directly impact the agri-food sector by inspiring aspiring entrepreneurs to design, create, market and sell new and value-added products. Future training and early career exposure activities will deepen linkages between producers and consumers, with the goal of fostering a more resilient local food processing and distribution sector.

Sustainable Impacts and Outcomes

Transferable skills in cultural/food-sector entrepreneurship and enhanced capacity for participation in enhancing local food systems was a key goal. In future iterations, participants will be supported in launching micro-ventures with support from established businesses. Economic reconciliation will be  advanced by integrating traditional knowledge with modern agri-sector training and the adoption and exploration of new technologies.

Exploring career pathways and Food Product Development

This pilot project, as an experimental pilot, stemmed from conversations about a desire to revive and celebrate the traditional practice of canning and food preservation. 

Canning was viewed as not merely a method to extend shelf life; but holding cultural significance for First Nations, Métis, and Inuit peoples. This pilot project aimed to impart these skills and empower youth to create and market their food products. 

These workshops served as platforms for cultural exchange and relationship building, as participants were also encouraged to share stories and insights related to their heritage. 

Guided by experienced mentors and food industry entrepreneurs, participants acquired basic, practical expertise and explored innovative approaches to food preservation. For future iterations of these activities, the team envisions an engaging process wherein participants continue to interact closely with mentors and experts. A range of tools and materials were provided, such as canning jars, utensils, canners, and labels. Expert facilitators led the workshops, ensuring that participants developed an introductory understanding of the art of canning and food product development. 

This project also served as a vehicle for building relationships needed for introduce and explore potential pathways and opportunities for careers in the agri-food sector.

Savor the flavor of entrepreneurship and innovation while supporting Indigenous and Inuit youth in the food sector. Our initiative isn't just about selling jams and chocolates; it's a culinary journey that fosters skill development and empowers young minds to thrive in the competitive food industry. From farm to table, our program provides hands-on training in food production, quality control, and sustainable sourcing practices. Through workshops and mentorship, youth learn the ins and outs of food processing, packaging, and distribution, gaining valuable experience in every aspect of the food supply chain. By harnessing their creativity and cultural heritage, these aspiring entrepreneurs are not only creating delicious products but also building resilient businesses that contribute to community development and economic growth. With each purchase, you're not just indulging in gourmet treats; you're investing in the future of Indigenous and Inuit entrepreneurship in the thriving food sector. Join us in celebrating diversity, innovation, and culinary excellence.
Embark on a journey of skill development and empowerment while indulging in the finest culinary delights crafted by Indigenous and Inuit youth. Our initiative is more than just a fundraiser; it's a gateway to unlocking the potential of young minds and fostering a culture of innovation and entrepreneurship. Through the creation and sale of artisanal foods such as our exquisite jams and Winnipeg's finest chocolates, youth gain hands-on experience in culinary arts, marketing, and business management. These immersive skill-building experiences not only equip them with practical knowledge but also instill confidence and resilience as they navigate the world of entrepreneurship. Furthermore, by championing Indigenous and Inuit cultural heritage through their creations, youth cultivate a sense of pride and identity, strengthening community bonds and preserving tradition for generations to come. With every purchase, you're not just savoring delicious treats; you're investing in the skills development and future success of Indigenous and Inuit youth. Join us in shaping tomorrow's leaders one jar of jam at a time.

Advancing Economic Reconciliation

Next Steps

Building on the completion of these prototype/pilot canning workshop activities, the project aims to extend into several significant next steps, all designed to ensure a sustained and enduring impact that can be replicated and delivered; and so that it will continue to benefit participants and their communities.

With this project as a prototype, we will improve and explore its potential as a replicable model for future delivery. This will include incorporating a series of in-person events and events to enhance social connectedness, while exploring deeper into food production and manufacturing. Based on these experiences, we are better able to ensure participants are well-equipped with introductory knowledge to produce high-quality products. Future iterations of these activities will build on this work by coving topics such as food safety regulations, sustainable business practices and scalability in future sessions, where participants can learn to make informed decisions and adapt to evolving market demands.

The project team members are committed to providing ongoing mentorship to program participants. The project team understands that the journey of an arts, culture or food sector entrepreneur doesn’t end with one workshop or program. To facilitate this, we’ll explore establishing a longer-term mentorship program connecting youth, artists and aspiring food sector workers with experienced mentors.

Beginning summer 2024, these mentors will provide valuable insights into product development, effective marketing strategies, and the intricacies of managing a successful business. Through regular check-ins and targeted workshops, participants will have the opportunity to address challenges and refine their entrepreneurial skills. We recognize the importance of continuous learning in this journey.