Critical food guidance began as an inspiration, blossomed into a concept and then became a focal point for thinking about food system change. It will continue to evolve as we grapple with the complexities of the industrial food system and work toward alternative approaches. As a step in the evolution of a multi-dimensional approach to food, this themed issue asks three basic questions: critical guidance for what, for whom, and by whom? While engaging with these questions, the authors have put forward critical concepts, proposed mindful decision-making, provided contexts for transformation, and presented innovative applications—all with the purpose of spurring broader thinking about food choices that can benefit both food system sustainability and human health

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• Sumner, J., Desjardins, E., (2025), "Critical perspectives on food guidance", HSSCommons: (DOI: 10.15353/cfs-rcea.v9i1.592)

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Original publication: Sumner, Jennifer; Desjardins, Ellen. "Critical perspectives on food guidance." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 9, no. 1, 2022. DOI: 10.15353/cfs-rcea.v9i1.592. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.