Angela Lee, Professor Heather McLeod-Kilmurray, and Professor Nathalie Chalifour have published an op ed on Canada's Food Guide, arguing that sustainability considerations should feature more prominently in the current revision process.
The team highlight the fact that our daily food choices have broad-ranging impacts -- not only on our health, but also our environment. Drawing on the recent experiences of other countries, such as Sweden and Brazil, the op ed suggests that eating well is about more than just nutrition, and that the current revision process presents an important opportunity to help inculcate a more sustainable way of eating that can benefit individual consumers, local food producers, and our shared environment.