The Prairie Island Food Sovereignty Program, serving the Prairie Island Indian Community of Southeastern Minnesota, aims to enhance food sovereignty in the tribal community. This includes expanding a new energy-efficient greenhouse in the community garden, conducting a local market analysis, initiating Integrated Resource Management Plan (IRMP) development, engaging youth through an in-house buffalo curriculum, and incentivizing training opportunities for tribal members to support these objectives. The community serves its own garden vegetables and buffalo meat at many events and provides traditional and medicinal teas from foraged herbs.

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The Red Cliff Food Distribution Program distributes food to low income Native families living on the Red Cliff Reservation and in the surrounding counties of Bayfield and Douglas, Wisconsin. Their mission is to improve the eating habits of Native Americans by providing healthy food to low income families. The program now offers low fat foods, low sodium foods, and fresh fruits and vegetables. Their goal is to ensure that their clients have food through the month, as many of them are on a fixed monthly budget or zero income.

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In 2014, Sean Sherman, Oglala Lakota, founded and opened The Sioux Chef as a caterer and food educator to the Minneapolis/Saint Paul area. Co-owner Dana Thompson is a lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes, featuring twenty years of experience in merchandising, marketing, and various diverse industries and settings. The Sioux Chef prides itself on being an ever-growing team of Anishinaabe, Mdewakanton Dakota, Navajo, Northern Cheyenne, Oglala Lakota, Wahpeton-Sisseton Dakota people who function as food lovers, caterers, event planners, artists, ethnobotanists, foodpreservationists, foragers, adventurers, and chefs. The Sioux Chef is committed to the revitalization of Native American cuisine ...

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WTCAC makes federal conservation programs work on Tribal Lands through government to government education and demonstration. WTCAC works to help federal agencies recognize and accept Tribal Indigenous Stewardship Methods so that Native producers can access USDA programs while preserving agricultural culture and traditions. WTCAC has developed new conservation practices, increased Tribal participation with USDA, and increased Traditional Tribal food production and access in Wisconsin and across the U.S. WTCAC and the Red Cliff Band of Lake Superior Chippewa lead in the development of the conservation practice Seasonal High Tunnel System for Crops. WTCAC was also able to get the ...

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