TROPAG CONFERENCE 31 October – 2 November 2022 Brisbane, Australia
Hon Prof Henrietta Marrie AM
Hon Prof Henrietta Marrie AM, Australian Research Council (ARC) Training Centre for Uniquely Australian Foods, The University of Queensland
Henrietta is an Honorary Professor with the Australian Research Council (ARC) Training Centre for Uniquely Australian Foods, The University of Queensland. She provides advice on the strategic direction of Uniquely Australian Foods research and best practice protocols to protect the rights and interests of Indigenous project participants playing a critical role in driving the Australian native foods industry forward. She is an Aboriginal Australian from the Yidinji tribe, directly descended from Ye-i-nie, an Aboriginal leader in the Cairns region. In 1905, the Queensland Government awarded Ye-i-nie with a king plate in recognition of his local status as a significant Walubara Yidinji leader. Professor Marrie has produced over 100 papers and reports in academic journals and has chapters in many edited books. She has a Master of Environmental and Local Government Law at Macquarie University and is a Member of the Order of Australia for her significant service to the community as an advocate for Indigenous cultural heritage and intellectual property rights, and to education. Professor Marrie was the first Aboriginal person from Australia to be selected for a full-time professional position with the United Nations agency, the Secretariat of the Convention on Biological Diversity of the United Nations Environment Programme based in Montreal, Canada. In 2018, Professor Henrietta Marrie was named as one of the Queensland Greats by Queensland Premier Annastacia Palaszczuk
Plenary presentation: Tuesday 1 November 2022
Future of First Nations food systems and emerging trends
Henrietta will share her decades of experience working with Indigenous groups both nationally and internationally, from grass roots to global policy levels, to talk about the future of First Nations food systems and emerging trends.
She will discuss the criticality of maintaining strong cultural connections while advancing traditional foods and food systems into ‘mainstream’ current and future global food systems, highlighting how partnering science with traditional knowledge systems can lead to innovative approaches which can better address both social and ecological challenges.
Henrietta will outline that, underpinning these approaches, there must be the protection and advancement of First Nations people’s rights and traditional knowledge, and that a range of diverse and innovative mechanisms are required.