Native foods are a multi-million dollar industry in Australia. However, this increased commercialisation of Indigenous knowledge is happening without genuine community engagement with cases of unauthorised use of Indigenous art, language and symbols in the branding of products, which may mislead consumers. According to some estimates, less than one percent of industry revenue goes to Aboriginal and Torres Strait Islander communities.
Indigenous experts and advocates have come together to write about the need for innovative government action in the native foods industry to ensure Indigenous people can better lead, and access the benefits that arise from their traditional foods and knowledge. Their recommendations include strengthening legal protections for traditional knowledge,ensuring fair benefit-sharing, and establishing mechanisms for authentic Indigenous participation.
The Wire’s Shaun Dourado spoke to the lead author Dr Luke Williams, a proud Gumbaynggirr man from northern NSW and University of Queensland researcher. He began by asking Dr. Williams about the dangers of commercial companies exploiting native food knowledge without adequate involvement of the indigenous community.
Image: Southern Cross University / Elise Derwin
Produced By: Shaun Dourado
Featured In Story: Dr Luke Williams – University of Queensland.
First aired on The Wire, Wednesday 18 March 2026