Transporting food between Inuit communities is a challenging task marked by high costs and unreliability, leading to significant food spoilage, according to researchers and hunters. Katrin Schmid, an anthropology PhD candidate at the University of Vienna, conducted a study on food transportation systems in Inuit communities and was astonished by the extent of food spoilage during transit. Issues such as limited freezer space at airports, malfunctioning community freezers, and delays in cargo handling contribute to food becoming inedible before reaching its destination.
Schmid highlighted the prevalence of non-functional freezers and fridges in these communities, emphasizing the limited repair capacity locally. She noted the paradox of high food insecurity in the region coexisting with substantial food wastage due to spoilage.
Research published by Schmid in the academic journal “Food, Culture & Society” delves into the relationship between transportation systems and food accessibility in Nunavut, encompassing both imported southern food and locally harvested country food. She pointed out challenges like animals accessing stored food in the summer and extreme freezing or loss of food items in winter.
Inuit communities have a longstanding tradition of sharing country food, a practice integral to their way of life, according to Jimmy Akavak, chair of the Amaruq Hunters and Trappers Association in Iqaluit. While families frequently send caribou, seal, fish, and other harvested food to relatives in different communities or regions, the expansion of sharing networks due to people moving for various reasons complicates the safe delivery of food.
Akavak highlighted the reliance on air transport for moving cargo, underscoring the issues stemming from delays and limited cargo space, particularly in warmer months. He mentioned instances of spoiled food arrivals due to inadequate packaging and storage conditions during transit.
The challenges in transporting food have been exacerbated on Baffin Island following caribou hunting restrictions, leading to Nunavummiut ordering caribou from other regions at high costs. Akavak emphasized the broader discussions in Nunavut regarding food sovereignty, emphasizing the importance of culturally significant ingredients and harvesting practices in addition to food access.
Schmid noted a shift in the food conversation towards not just filling stomachs but also ensuring the availability of culturally important foods. She highlighted initiatives in Nunavut supporting hunters and traditional harvesting practices as potential solutions to the transportation and food access challenges faced by communities.
Despite economic pressures, many hunters prioritize sharing over selling, believing that abundance follows generosity in sharing country food among community members.