The Food Pyramid

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posted on

January 23, 2026

This past week, new US health guidelines were released, where real food was the focus. While we are obviously in Canada and it isn't necessarily directly relevant to our food policy, I think it's telling to compare what is now being recommend in the US (you can find it here) and what is recommended in Canada (you can find it here).

There are a lot of similarities, but a few things jumped out at me when reviewing the two policies, specifically the kinds of protein and fat types to target (and which ones to avoid).

In the Canadian healthy eating guidelines it states:

"Eat plenty of vegetatbles and fruits, whole grain foods and protein foods. Choose protein foods that come from plants more often"

It also promotes eating healthy fats such as vegetable oils and soft margarine and to avoid fatty meats and high-fat dairy.

Compare that to the new US health guidelines, which states:

"Every meal must prioritize high quality, nutrient dense protein from both animal and plant sources, paired with healthy fats from whole foods such as eggs, seafood, meats, full-fat dairy, nuts, seeds, olives and avocados."

I am not a health expert or dietician, far from it, but I think most of us can see something is off. What we've been told isn't working. It would be wishful thinking to say it is only our diet, but it would be foolish to suggest that diet isn't at least part of the problem.

The chart below (here's the paper it is from) sheds some light on the trend of the consumption of animal fats vs. plant based fats. It's safe to say our collective health has declined as the animal fat consumption has decreased and the plant based fat has increased.

Food and nutrition can be very confusing in this day and age as changes away from our natural way of being are pushed in favour of new ideas and ways of doing things that aren't necessarily better for us as individuals. I find it refreshing and encouraging that a government so closely tied to ours is encouraging a step back to a more traditional way of eating.

Have a great day!

From Pasture to Price Tag: Understanding the Rising Cost of Meat

I consider myself very fortunate that I rarely go to the grocery store (we have one in our backyard, and for the things we don’t have here, Rebecca is usually the one who goes). When I do find myself there, though, I usually linger in the meat aisle to take a look at the prices. For the record, when we set prices for our products, we do not consider prices in stores or those of competitors. We determine prices based on our costs, plus a markup that we know will keep our doors open and the business sustainable. I do, however, find observing grocery store prices interesting and telling of what the commodity meat system produces and how it is priced. Just a few years ago, I often thought to myself how amazingly inexpensive meat was at the grocery store. Products like ground beef, chicken, and many pork cuts were so cheap. More recently, prices in stores are definitely up across the board. While our prices are still higher (and justifiably so, due to the quality of life our animals experience and the quality of meat our customers receive), the difference isn’t as great as it used to be. So why have grocery store prices increased so much? 1) Inflation is affecting everyone.Inflation is affecting everyone, including farmers, butchers, transport companies, and even grocery stores. Out-of-control money printing, higher energy costs, higher taxes, and wages that don’t keep up are a recipe for higher food prices—and for the general public to feel the strain financially. 2) Supply and demand are out of whack.Several factors, such as drought in the West, an aging farmer population, and higher beef prices (which discourage farmers from maintaining breeding stock), are leading to a lower cattle “inventory” in North America. That means fewer calves and a lower overall population, reducing supply. No one really knows when beef prices will come down, but the best-case scenario appears to be early 2028, based on what I’ve heard. Traditionally, chicken and other less expensive proteins have helped replace beef as prices rise. While it’s true that more people are choosing chicken as an alternative, beef demand has remained strong despite higher prices. Additionally, increased demand for chicken, combined with population growth and Canada’s restrictive production system (supply management), is projected to raise chicken prices by 25% in 2026. 3) Demand for meat isn’t slowing down.Experts often claim that more people will turn to “alternative” proteins as prices rise, and perhaps this is true for some. But you can’t beat the real thing, and I believe most people understand this. The public outcry over news that cloned meat could enter the supply chain without labelling is a good indicator that people do not want their food tampered with. So while I believe our products exist on a different playing field than their commodity and mass-produced counterparts, it’s interesting to observe how markets are changing and to track how these shifts may impact our customers and our business. Thanks for following along, and I hope you find my insights into our food system useful.

The Food Pyramid

More from the blog

Why Changes Proposed By The CFIA Matter To You, The Consumer

From Pasture to Price Tag: Understanding the Rising Cost of Meat

Food Debates Are Getting Wild – Here’s Why It's A Good Thing

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