But the colourful palette of fresh produce, grains and proteins—like chickpeas and tofu—adorning the guide’s front page doesn’t necessarily represent or reflect Indigenous peoples’ food preferences or the barriers that many face in accessing healthy foods.
Treena Wasonti:io Delormier, an associate professor of human nutrition at McGill University, says the food guide—first developed in 1942—has historically neglected Indigenous peoples’ traditional dietary needs and the social, cultural and historical determinants of food availability and food choices within Indigenous communities.
…Delormier says now that traditional foods have been identified as “important and nutritious,” the next question is: “how do we now make programs, or learn from other programs, that support…communities to access food that is their right to access?”
She says that question directly relates to food sovereignty, which is “the notion that people have control over their food systems.
“But Indigenous food sovereignty then becomes about Indigenous peoples’ self-determination around accessing their foods, and rights and access to land,” she continues.