NNA Planning: Developing community frameworks for improving food security in Greenland through fermented foods

航行新北极(NNA)是NSF的十大想法之一。NNA项目解决了快速变化的北极地区汇聚的科学挑战。北极研究需要为国家、更大区域和全球的经济、安全和韧性提供信息。NNA增强了从地方到国际的新的研究伙伴关系，使下一代北极研究人员多样化，加强正式和非正式教育的努力，并在适当的情况下整合共同创造知识。该奖项通过解决以下NNA重点领域的社会制度、自然环境和建筑环境之间的相互作用实现了这一目标的一部分：北极居民和教育。因纽特人社区通过对他们所在的生态系统的系统了解，在北极维持了数千年。在这些北极社区，越来越缺乏负担得起的、具有文化意义的和有营养的食物。这种粮食不安全是多种因素造成的，包括对全球工业粮食系统的日益依赖，以及因纽特人对传统粮食生产知识的丧失。后者的部分原因是负面的刻板印象，将传统食品贴上不安全或令人不快的标签。发酵食品是最受批评的传统食品之一，尽管它们提供了宝贵的营养和健康益处。该项目的目标是支持因纽特发酵食品的复兴，产生积极的、事实的宣传，承认和重视土著发酵者的知识。这项研究将在格陵兰岛建立一个由因纽特人领导的、自我维持的和合作的网络，以促进因纽特人发酵食品和食品安全。这些努力的成功完成将有助于从土著的角度提高对北极社区粮食安全的科学理解。这项研究的长期目标是改善因纽特社区的粮食安全。这一目标将通过建立植根于因纽特人知识的积极的、事实的、基于欲望的反馈循环来扭转对因纽特人发酵食品的负面叙述。该项目的具体目标是记录南格陵兰发酵厂的土著知识。这些努力将确定社区的粮食安全关切，让利益攸关方将因纽特发酵厂和其他格陵兰食品当局的观点汇集在一起，并整合不同形式的知识，以确定格陵兰和更广泛的北极地区的关键研究需求。该项目的成功完成将使社会受益：i)建立一个基础，通过了解因纽特人传统的发酵做法来解决因纽特人社区的粮食不安全问题；ii)评估最近几代人过度依赖非因纽特人基础设施提供食品的社区发酵做法。这项研究将集中在因纽特人的社交网络和实践中，以保持对发酵食品的知识和兴趣，作为一种手段，确保将这些具有文化意义的食品安全地纳入当地食品体系。该奖项反映了NSF的法定使命，并通过使用基金会的智力优势和更广泛的影响审查标准进行评估，被认为值得支持。

Navigating the New Arctic (NNA) is one of NSF's 10 Big Ideas. NNA projects address convergence scientific challenges in the rapidly changing Arctic. The Arctic research is needed to inform the economy, security, and resilience of the Nation, the larger region, and the globe. NNA empowers new research partnerships from local to international scales, diversifies the next generation of Arctic researchers, enhances efforts in formal and informal education, and integrates the co-production of knowledge where appropriate. This award fulfills part of that aim by addressing interactions among social systems, natural environments, and the built environment in the following NNA focus areas: Arctic Residents and Education.Inuit communities have sustained themselves in the Arctic for millennia through systematic knowledge about the ecosystem of which they are a part. There is a growing lack of access to affordable, culturally significant, and nutritious food in these Arctic communities. This food insecurity stems from multiple factors, including an increasing reliance on global industrial food systems, and the loss of Inuit knowledge regarding traditional food production. The latter has resulted in part due to negative stereotypes that label traditional foods as unsafe or unappetizing. Fermented foods are among those traditional foods that have been the most criticized, despite the fact that they provide a valuable source of nutrition and health benefits. The goal of this project is to support the resurgence of Inuit fermented foods by generating positive, factual outreach that recognizes and values the knowledge of Indigenous fermenters. This research will develop an Inuit-led, self-sustaining, and collaborative network in Greenland to promote Inuit fermented foods and food safety. Successful completion of these efforts will lead to improved scientific understanding of food security in Arctic communities from an Indigenous perspective.The long-term goal of this research is to improve food security in Inuit communities. This goal will be accomplished by reversing negative narratives about Inuit fermented foods by creating positive, factual, desire-based feedback loops rooted in Inuit knowledge. The specific objective of this project is to record the Indigenous knowledge of Southern Greenland fermenters. These efforts will identify community food security concerns, engage stakeholders to bring together perspectives from Inuit fermenters and other Greenlandic food authorities, and integrate different forms of knowledge to identify critical research needs in Greenland and the Arctic more broadly. Successful completion of this project will benefit society by i) developing a foundation to address food insecurity in Inuit communities by understanding traditional Inuit fermentation practices; and ii) evaluating community fermentation practices that have become over reliant on non-Inuit infrastructure for food supply in recent generations. This research will center Inuit social networks and practices that sustain knowledge and interest in fermented foods as a means to secure safe inclusion of these culturally significant foods in local food systems.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.