Crediting Traditional Indigenous Foods in CACFP: Empowering Health and Heritage

Traditional Indigenous foods are more than sustenance—they are a vital part of cultural identity, heritage, and community well-being. Recognizing this, the National Child and Adult Care Food Program (CACFP) Association (NCA) has released guidance on how these foods can be credited in meal programs. This important step supports Tribal communities in blending cultural traditions with federally funded nutrition programs, fostering health and heritage in meaningful ways.

What Does NCA’s Guidance Cover?

Crediting guidance from the NCA provides a framework for incorporating traditional Indigenous foods into meal programs while meeting federal nutrition requirements. These updates ensure that Indigenous ingredients are not only eligible but celebrated in CACFP-funded initiatives like child care, after-school, and elder care meal programs.

Key highlights include:

• Examples of Creditable Foods: Traditional staples such as wild rice, blue cornmeal, salmon, bison, and various fruits and vegetables are creditable under CACFP guidelines.

• Flexibility for Locally Sourced Foods: Ingredients harvested from community gardens, local farms, or foraged through traditional practices can be used, provided they meet food safety standards.

• Support for Cultural Relevance: By allowing traditional foods, the guidance enables Tribal meal programs to reflect cultural values and preferences, promoting both nutritional and cultural health.

The Importance of Including Indigenous Foods in CACFP

For many Tribal communities, traditional foods connect the past with the present, fostering a sense of identity and pride. Incorporating these foods into meal programs offers numerous benefits:

• Cultural Preservation: Encouraging the use of traditional ingredients strengthens ties to heritage and supports intergenerational knowledge sharing.

• Improved Health: Many Indigenous foods are nutrient-dense and naturally align with healthy eating patterns, addressing diet-related health disparities in Tribal communities.

• Food Sovereignty: Sourcing traditional foods locally reduces dependency on external food systems, empowering Tribal communities to take ownership of their nutrition.

How to Credit Traditional Indigenous Foods in CACFP

NCA’s guidance outlines how to credit traditional Indigenous foods under its meal pattern requirements:

1. Document Food Safety Standards: Foods must meet USDA food safety standards to be creditable. This applies to locally harvested or foraged ingredients.

2. Use Standard Serving Sizes: Portion sizes for Indigenous foods must align with CACFP requirements. For example, wild rice and blue cornmeal must follow grain portion standards.

3. Leverage Local Resources: Community gardens, Tribal farms, and foraging traditions can provide creditable ingredients while supporting local economies.

   
   

Looking Ahead

CACFP’s support for traditional Indigenous foods represents a critical step forward in addressing health inequities while honoring cultural heritage. By empowering Tribal communities to include these foods in meal programs, this guidance fosters a holistic approach to wellness that celebrates identity, history, and sustainability.

As more communities adopt these practices, the ripple effects will benefit generations to come—nourishing not just bodies but spirits and traditions.

Download NCA's resource for crediting indigenous foods for CACFP.

Download Resource