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The importance of socially just leadership has been increasingly acknowledged in recent years as integral for tackling issues of disadvantage and inequality across education and schooling systems. However, there are still remaining questions about what these leadership practices look like in the everyday work of school leaders. This chapter draws on a research project to embed Indigenous perspectives in schools as an example of socially just leadership. The links between Indigenous communities and schools are a key focus area for improving educational outcomes for Indigenous students. This project sought to bring Indigenous community members into classrooms in six schools in New South Wales, Australia. Community members were recruited to work with teachers as co-constructors of learning activities that explicitly value and work with Indigenous perspectives. This chapter outlines the positive outcomes from this project as well as challenges faced by schools, teachers, principals, and community members as part of this culturally responsive work. The practices of community members, teachers, and principals are theorized using the notion of culturally responsive leadership. The chapter argues for an approach to leadership that is grounded in culturally responsive understandings to improve the educational outcomes and opportunities for Indigenous students and the cultural understanding and awareness of non-Indigenous students, to better promote reconciliation. This chapter provides a concrete example of powerful leadership practices that are working towards equity and social justice for their schools and communities. While the cases are specifically from the Australian context, they are relevant for a variety of schooling contexts and leadership practices.

Natural food colors used in food are generally perceived as additives. Therefore, many studies have been conducted to prove the health benefits and risks of using natural food colors, which play an important role in the food industry, and to identify realistic stabilization methods. This paper aims to examine the health effects of natural food colors from a pharmacological approach.

The paper searches for relevant literature using keywords such as “natural food coloring”, “stabilization” and “antioxidant effects”. For the case study area, this paper added “food science and technology” to identify methods for stabilizing natural food coloring. From this review, the authors ultimately selected 79 articles that appeared to meet the research objectives.

When using natural food coloring in food, there are concerns about stabilization. However, with the development of food science and technology, the authors have found that there are multi-layer emulsification methods that can be applied before, during and after food manufacturing, and storage standards are also important. Natural food coloring is playing a diverse role in food science.

Natural food coloring has been reported in various types of literature to have antioxidant, anti-inflammatory and antitumor effects. The most common pigments are carotenoids. Considering the positive effects of natural food coloring on human health, the authors suggest future directions for the development of food science and technology and provide a perspective for changing consumer perceptions.