Aboriginal Peoples of Australia represent one of the world’s oldest continuing cultures. Prior to colonisation in 1788, Aboriginal populations maintained diverse lifestyles, lived as one with their immediate environment and were sustained with a deep connection to Country. Colonisation disrupted traditional practices, eroded cultural identity and reduced access to traditional foods and Country, resulting in inequities in food security and adverse health outcomes (1). Global and Australian research indicates that reintroducing traditional foods may improve health outcomes, support wellbeing and cultural revitalisation for Indigenous Peoples. Despite this, culturally specific synthesis relating to traditional diets, food systems, and foodways is lacking, specifically in the context of the Kabi Kabi People of South-East Queensland. This scoping review aims to identify the traditional foods and foodways of the Kabi Kabi people, analyse the nutritional composition of these foods, and develop a cultural map of significant foods. This scoping review was conducted according to the Joanna Briggs Institute methodology for scoping reviews 2024 and was reported following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) checklist. A systematic search of PubMed, Web of Science, Scopus, and grey literature sources (Google, Google Scholar, Trove, AIATSIS, HealthInfoNet) was conducted. Reference lists were screened for relevant studies. The inclusion criteria included literature discussing the traditional diet or cultural practices of the Kabi Kabi People. Descriptive data was thematically analysed. Nutritional profiles of frequently mentioned foods were assessed using Foodworks and Tables of Composition of Australian Aboriginal Foods (2). Cultural mapping was conducted using QGIS (geographic mapping software) and species distribution data sourced from the Atlas of Living Australia. Of the initial 578 sources, 43 met eligibility criteria. A total of 275 standardised food terms were identified, including terrestrial animals, marine species, insects, and plant-based foods. Data on food procurement, preparation and storage methods, revealed a complex food system adapted to seasonal shifts and environmental diversity. Analysis of the 75 most frequently mentioned foods illustrated a diverse, nutrient-rich diet. Five cultural maps of the most frequently mentioned foods were produced highlighting the widespread distribution of prominent foods across Kabi Kabi Country. This review illustrates the complexity of the Kabi Kabi Peoples’ ancestral diet, foodways, and knowledge systems. It challenges the “hunter-gatherer” portrayal of Aboriginal Peoples and supports cultural revitalisation. The outcomes have the potential to inspire other Aboriginal communities to revitalise their traditional diets, encourage further research, and inform community-led, culturally appropriate and responsive health initiatives.
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