Spotlight on Australia: Native and Indigenous Flavours and Scents

CSIRO’s Dr Cheryl Taylor has a commitment to blending science innovation with tangible outcomes, especially for Indigenous communities. Based at CSIRO’s Werribee site near Melbourne, she has spent the past decade supporting Indigenous food sovereignty. In this presentation Cheryl will explore the blending of Western Science and Indigenous Ecological knowledge, looking at how Indigenous businesses are achieving success with native foods, ingredients, flavours and scents. Cheryl will share the success story that is Black Duck Foods, a Victorian based Aboriginal social enterprise focussed on sustainability and the introduction of more Indigenous food products into the market.