This can be particularly true in regional and remote areas, such as First Nations communities where FareShare, Prof Truby and her UQ students have worked closely with communities to develop culturally-appropriate, master recipes that pack a big nutritional punch.
“Sometimes in remote communities the quantity and variety of food can be quite small and people eat the same things a lot of the time,” says Prof Truby. “We know that one of the key dietary guidelines is to eat a wide variety of foods. The more variety you have, the more chances you have of getting all the micro-nutrients that you need.”
Fresh fruit and vegetables are expensive and hard to access in remote areas creating a disproportionately-high risk of poor health outcomes. FareShare aims to address this by providing nutritious meals with a high vegetable content.
“The meals must be very tasty, have plenty of flavour but without adding lots of salt because we know that many Australians eat too much salt,” says Prof Truby.
“I would love to see communities be able to use these recipes that they helped to design and to cook the meals for themselves so that the FareShare meals become a conduit to self-sufficiency.”