By: Katherine Snook, B.Sc, CPT, B.A., of Custom Nutrition Guelph

Food guilt is something a lot of people struggle with daily and it’s no wonder since the messages around us are constantly telling us to eat less red meat, that eggs are high in cholesterol, that all carbs are bad, that you must eat non-GMO and 100% organic, that saturated fat is bad and too much fruit is bad - it’s no wonder the population is confused and feeling guilty! Not only that, but many of us are trying to lose a few extra pounds, so even if healthy food is being consumed, there is still a lot of guilt experienced around the amount of calories one has probably eaten. 

What if I were to tell you there is a way to eat without any remorse and all the mental space that was once occupied with guilt could be freed up for more productive thoughts? Well there is and it’s all about focusing on nutrient dense whole foods, which by the way, can be delicious and totally satisfying. There is an awful stigma that says healthy food is bland and undesirable, but that just isn’t true if you are eating a balanced diet. ​

Some findings from the 2018 report:

-Food inflation over the last 12 months has been reasonable for Canadian households, a trend which is expected to continue.

​-In 2018, food prices in Canada are expected to rise 1% –3%. 

-Annual food expenditure for a family of 41is expected to rise by $348 to a total of $11,948 in 2018.

-Vegetables and food purchased at restaurants are expected to see the highest increase in 2018.

-The food service industry is expected to be responsible for 59% of the anticipated food expenditure

-Higher minimum wages will not have an impact on food prices, since most companies are finding innovative ways to cut operating and labour costs and the focus on protecting margins will be enhanced as a result.

-Major food topics for 2018 are expected to be the ongoing aversion to animal proteins, the new Canada’s Food Guide, and the rise of the Grocerant.

To read the full report, click here!

By: Jason Eaton, P.H.Ec. 

So it's Shrove Tuesday or Fat Tuesday or better yet Pancake Tuesday and in keeping with the day I made a couple batches of pancakes.  You could go out and pick a box of Aunt Jemima up at the store but pancakes are so simple to make from scratch.  Here is my favourite pancake recipe I learned in kindergarten class and has been my go to recipe ever since. ​

Farm to Cafeteria Canada is pleased to announce that we are partnering with the Whole Kids Foundation, the Public Health Agency of Canada, the Public Health Association of BC, Sustain Ontario, Equiterre, Food First NL, and Quebec En Forme to deliver Farm to School Canada Grants to Schools in 4 provinces – BC, ON, QC, and NL. ​​The grants valued at up to $10,000 are designed to establish or enhance efforts to bring more of the local harvest into schools where it is featured in a salad bar meal service. We want to see more students and school communities engaged in growing, purchasing, harvesting, cooking, serving, learning about, and eating healthy local foods at school.

By: Carol Harrison, RD & Andrea ​Villneff BASc, P.H.Ec., Chef

This free E-recipe book is filled with delicious recipes that the whole family will enjoy. Click HERE to download your free copy!  A huge thanks to the sponsors that made this e-book possible; Ontario Apple Growers, Ontario Turkey Farmers, Canada Beef, and Canola Eat Well.  

By: Getty Stewart, P.H.Ec. of gettystewart.com
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To get a lovely string of homegrown garlic, you’ve got to get those cloves in the ground now – in the fall!

By: Heather Grebler, P.H.Ec of themessylittlekitchen.com/
Click here to see the original blog post!