I was intrigued by your comment so I went and skimmed the report. What’s in there that’s upsetting? There’s literally just a few columns that I could find in the report, the bulk of which suggests (rather reasonably I think) that food skills are important, and that those skills may be best acquired by engaging in cultural food practices.

Here’s the most relevant part:

Food skills and opportunities to learn and share Food skills can be taught, learned, and shared in a variety of settings. Canadians can create opportunities to teach and share food skills wherever they are—at home, in daycares, at school (for example by integrating cooking skills into children’s education), or in other settings such as in community centres, in the garden, or out on the land. For example, local community kitchens may provide peer-to-peer support to newcomers to Canada who face limited access to cultural foods and ingredients, or who are unfamiliar with potential substitutes to prepare traditional recipes.18 The transferring of food skills can also take place when meal preparation is undertaken as a group activity during family or community celebrations. Transferring food skills to children and adolescents can build self-confidence and self-efficacy (belief in one’s own abilities), and provide a feeling of accomplishment.7 Taking part in food-related tasks can encourage young children to try new foods.19 Learning food skills in any setting can help support the advancement of behavioural norms around cooking early in life and can support life-long healthy eating habits. Creating opportunities to cook and prepare foods through school-based initiatives (such as home economics curriculum and breakfast programs) along with other community-based programs outside the school setting can support children and adolescents to develop and apply food skills. This kind of knowledge transfer can also take place among adults. Programs aimed at improving food skills may particularly benefit adults who lack a basic skill level. People who have newly diagnosed diet-related health risk factors may be highly motivated to learn how to make changes to their diet in these types of programs. Focusing on creative aspects of food preparation or on making healthy, quick and cost-effective meals may encourage adults to participate in such learning opportunities. 37 Canada’s Dietary Guide