ABSTRACT
This chapter presents a decolonial, anti-racist approach in the shift toward sustainable diets. It explores the influence of Black, Indigenous, and People of Colour in leading the shift to more sustainable diets by linking community, environment, history, and cuisine. I argue that the shift to more sustainable diets is about more than producing culturally appropriate food with minimal environmental impact. A sustainable diet must address the inequalities and structural racism that sit at the heart of our food system. Foregrounding histories of displacement experienced by marginalised, oppressed, and colonised communities may allow sustainable diets to challenge the systemic inequities in the food system. This chapter centres on the often-silenced voices and histories of chefs, farmers, and gardeners of colour leading the transition toward more sustainable and equitable diets.
