Connecting Culture, Food and Future Pathways in Dubbo

EM-Power Foundation joined forces with NASCA to deliver a Native Food & Culture Program in Dubbo, NSW.

The program brought together more than 60 First Nations young women across 4 days, from Dubbo College’s South, Delroy and Senior Campus, alongside students from Narromine High School, Wellington High School and Coonamble High School. Supported by their NASCA staff mentors, students immersed themselves in a day of cultural learning, teamwork and creativity.

Led by EM-Power Foundation's General Manager and Wiradjuri Woman Holly Hoad, and local First Nations entrepreneur and Gubbi Gubbi Woman Bek Shephard, the students explored how culture, food and enterprise can come together to inspire future pathways.

Students experienced the incredible diversity of native ingredients, learned about their properties and uses, and worked in teams to develop their own native food product concepts. From tasting and cooking through to naming, branding and label design, the energy in the room was unstoppable.

“It was powerful watching students make those connections, and realising that their culture, creativity and community can be part of a business idea,” said Holly.

The conversations sparked during the program reflected a growing interest among students in social entrepreneurship, sustainability, and self-determination. Many left the day asking how they could take their ideas further, continue learning about native foods, or even start a small business in the future.

This program was made possible through the support of the NASCA team and funding from the Jemena First Nations Community Grants Program.

Their commitment to supporting young First Nations women to explore leadership, innovation and cultural connection continues to make an incredible impact.

At EM-Power Foundation, we believe in the power of visibility, confidence and connection. Days like this remind us what happens when young people are given space to see themselves as future leaders and changemakers.

Thank you to everyone who made the day possible — and to the students who brought their creativity, courage and culture into the kitchen!