Our nations

Hawaiian culinary traditions are inseparable from the land and sea that sustain them. The concept of mālama ʻāina — caring for the land so the land cares for you — shapes everything from how ingredients are grown and gathered to how food is prepared and shared. Canoe crops like kalo (taro), ʻulu (breadfruit), ʻuala (sweet potato), and niu (coconut) have nourished Hawaiian communities for over a thousand years.

The Hawaiʻi Collective brings together Indigenous chefs and food leaders committed to restoring these ancestral foodways — in professional kitchens, in schools, and at the community table.

Across Turtle Island, hundreds of distinct Indigenous nations have cultivated some of the world's most diverse and sophisticated food traditions. The Three Sisters — corn, beans, and squash — sustained civilisations for thousands of years. Wild game, native plants, and seasonal harvests shaped not just what people ate, but how they lived, celebrated, and understood the world around them.

The North America Collective brings together Indigenous chefs from across the continent committed to reclaiming that culinary heritage — asserting its place in contemporary food culture and creating pathways for the next generation of Indigenous food leaders.