What do Canadians like to eat and drink?

Canadians eat a lot of beef and chicken, less pork then and some lamb. Lamb is generally available only in small quantities and is expensive. Other speciality meats such as bison (buffalo) is fairly easy to find. Canadians seem reluctant to eat other animals. Horse meat and goat have not yet been seen by the author.

Canadians love to barbeque their meat. You will find barbeques in almost every yard (garden) and on many decks and balconies. Even a small balcony that is only large enough to hold perhaps two chairs will also have a barbeque. These are covered barbeques, not open like you find in the UK. The food cooks very quickly at high temperature. Canadians barbeque their food even when there is snow on the ground and the temperature is as low as -30°C!

Fresh fruit and vegetables are available all the year, they are imported when needed during the colder parts of the year. Quality depends of what you expect. The appearance is generally excellent, that being the measure that the supermarkets use to judge quality. Taste is a different matter, much of the food lacks flavour, especially the fruit and vegetables. Food is sold by appearance rather than flavour health benefits. Good looking produce is preferred to better flavour. Organic produce is normally available at a higher price. Generally prices are comparable to the UK. In terms of what Canadians earn, some foods are cheap while others are expensive. The following table shows some subjective price comparisons:
https://www.canadalifeandliving.com/pages/food_drink.htm
Cuisine
Quebec is most famous for its tourtières (meat pies), soupe aux pois (pea soup), ragoût de pattes de cochon (stew of pigs legs), baked beans, cretons, ham dishes, maple desserts such as Pouding chômeur and "tire Ste-Catherine" (St. Catherine's taffy). The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland , as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.
The sugar season (temps des sucres) is one of the oldest of Quebec culinary traditions. During springtime, many Quebecers go to sugar shacks (cabanes à sucre) for a traditional meal that features eggs, baked beans, ham, oreilles de crisse, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and sugar on snow (tire sur la neige) — boiled maple tree sap dribbled over snow, which then hardens, and is eaten as a treat.
Many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve (or New Year's Eve) feast, usually features items like a Yule log (bûche de Noël) and tourtière.
Typical serving of poutine from Quebec
Contemporary Quebec cuisine is characterized by an innovative use of all things native to the land which are then prepared following all contemporary trends of the world. Although France and Ireland have had the biggest impacts on contemporary Quebec cuisine, many other national and regional cuisines have also left their mark, due to more recent immigration.
Examples of contemporary Quebec cuisine include pommes persillade (cubed potatoes fried and topped with persillade as a garnish), poutine (French fries topped with gravy and cheese curds), Le Riopelle de l'Isle cheese, and whippet cookies. Pizza-ghetti is a Quebec combination dish served in fast food and family restaurants. The Jewish community of Montreal has contributed Montreal-style bagels and smoked meat which is similar to pastrami. Barbecue is also popular in the Montreal area, usually utilizing grilling or grill-braising (combining a direct dry heat grill with a broth-filled pot for moist heat) techniques; there are many barbecue-steakhouse restaurants throughout the city, and the style of this region combines influences from the American Deep South (particularly from the Louisiana area and Kansas City) with Canadian aboriginal, Irish, Central European, and Mediterranean influences, particularly French, German, and Greek (see Regional variations of barbecue for more information).
Canadian Agriculture and Food Law

Agriculture and food law in Canada covers a vast array of legal issues that impacts every Canadian. It includes laws enacted at both the federal and the provincial levels and affects every stage of agriculture and food production from animal breeding and seed development right through to the labelling of processed food in supermarkets.

Agriculture law, as opposed to food law, usually refers to the public and private aspects of legal regulation that affect the production and marketing of agricultural products. Farm property law, animal pedigree and animal health laws, and laws affecting the development and sale of agricultural inputs such as fertilizers, crop protection products and farm implements fall squarely within the notion of agricultural law.

The law governing the formation and execution of contracts for the sale of farm products, laws regulating the right to produce and market agricultural produce and the laws establishing marketing boards, standards and grades affect how farmers, marketers and processors conduct their affairs.

Finally agricultural law also touches other aspects of the financing of agricultural operations. Special provisions exist with general federal and provincial laws that have specific application to agricultural operations, such as exist in the Income Tax Act, the Bankruptcy and Insolvency Act, the Bank Act and countless other federal and provincial laws. Finally, several laws exist that apply only to agriculture, such as those that entitle agricultural producers to financial compensation as well as laws that impose special obligations on agricultural operations for environmental or commercial reasons.

Food law, on the other hand, focuses on more than just agricultural producers. Other groups like consumers, retailers, processors, even packagers and labellers of food products are affected by Canadian food law. The Food and Drugs Act, the Consumer Packaging and Labelling Act, the Meat Inspection Act and the Canada Agricultural Products Act, to name but a few, provide a rich regulatory tapestry of standards and inspection
rules that protect consumers from false, misleading and dangerous food. Common law tort liability for injury caused by defective food products can also be included as part of the law that sets out the food law rules in Canadian law.

A basic text setting out food and agriculture law in Canada is Fuller and Buckingham, Agriculture Law in Canada (Toronto: Butterworth, 1999).

This summary was provided by Prof. Don Buckingham, Faculty of Law, University of Ottawa; Senior Legal Consultant, Agriculture and Agri-Food Canada. For more information on Agriculture and Food Law visit Professor Buckingham's website
https://www.canadianlawsite.ca/agriculture.htm