Food guide has been updated is a failure on sustainability and culture

As a biocultural Anthropologist, I investigate the ways that nutrition health extends far beyond health. Social factors such as the amount of income and the proximity to supermarkets influence the way we eat, as do the values of culture and knowledge.

How is it that in a nation as multi-cultural as Canada is it that there’s such an astonishing lack of culinary representation in our food guides?

The 2019 guide may have featured dominant images of food items that are affordable — such as frozen vegetables to reach out to more Canadians and address food insecurity.

The guide to food has, for a long time, been a part of economic plans. It was in 1944 Official Food Rules for Canada were formulated to encourage Canadians in their diets to be healthier in spite of food shortages during the The Second World War. This was done to prevent malnutrition as well as to help the strength of soldiers and workers in the industry. In spite of seven modifications in the guidance between now and the time of publication, it has not been any suggestions for eating less.

The new guide has trimmed the traditional four food groups to just three that include wholegrain food items as well as fruit and vegetables. Protein-rich food items (incorporating traditional fish, meat as well as dairy).

The guide’s focus has been shifted on serving sizes for each type of food, preferring the simpler idea of eating balanced meals. With a plate serving as a basis, it recommends a balanced diet comprised of half vegetables and fruits a q,uarter of whole grains, and one quarter of protein.

But despite the change towards more realistic guidelines however, it is not able to be able to overcome the major cultural, economic and social barriers that many families and individuals confront when it comes to obtaining healthy food.

Fresh fruit is expensive

In a trip in Canada, UN Special Rapporteur on the right to eat, Olivier de Schutter expressed grave concerns about the extent of hunger and food insecurity throughout the nation.

Security in food refers to the accessibility, availability, affordable and suitableness of household food items.

In addition, de Schutter voiced concern about the deficiency of social protection programs as well as the high levels of food insecurity for those living in low families, Indigenous populations living off-reserve and families with new immigrants.

The latest Food Guide continues to emphasize fresh produce with its visual of the plate. However, frozen food is less expensive but still nutritious. If you’re worried about budgeting or are located away from the nearest Whole Foods, you’re likely to put quality ahead of the quantity of food.

The updated guide could have included more dominant images of food options that are affordable such as frozen spinach cubes alongside fresh varieties – to reach out to more Canadians.

Reconciliation involves Indigenous foods

The guide is aware of the importance of culture to keeping a healthy diet in mind; however, it fails to include this in its recipes or visuals. The discussion of culture focuses on the way you eat in ways that aid you to “learn about cultural food traditions” or “keep your cultural roots and food traditions alive.” However, this section portrays the culture as an aspect that of “enjoying your food” rather than a crucial aspect of overall wellness.

Incorporating traditional Indigenous food items (for example, game meats corn soup, wild blueberries) or food items that could be familiar to visitors in Canada (such as cassava or plantains for Central American families) would have made it easier for communities to recognize their unique cultural and historical roots.

If we’re committed to the reconciliation process to Indigenous peoples This should be reflected in the foods we recommend as being healthy. Health Canada does have an Indigenous-specific food guide however the language and images suggest it is an “complement” to the primary guide. The grain-based recommendations include, for example, ignoring the struggle that some Indigenous communities are facing to recover their traditional food sources prior to contact..

A few members of James Bay Cree of northern Quebec roast goose on the fire.

The concept of food sovereignty is the right to healthy, sustainable, culturally appropriate, and sustainable food and the right of communities to determine their individual food systems. Integrating traditional food items that are a part of a range of Indigenous traditions (for example, wild rice and char, as well as fiddleheads) into the guide could make the recommendations more in line with the diversity of cultural and values that define our nation.