In the average Canadian household, one in four produce items gets thrown in the garbage. That’s like throwing away $600 a year! By sharpening your food storage skills, you’ll save both food and money.
New report by Second Harvest, agency that works to reduce food waste, says one-third of loss could be rescued.
As part of a range of activities focused on reducing methane emissions, under the Strategy on Short-Lived Climate Pollutants, Environment and Climate Change Canada (ECCC) is consulting stakeholders on strategies to reduce avoidable food loss and waste.
On February 28, 2019, Recycling Council of Ontario attended a workshop on Reducing Food Loss and Waste in Canada hosted by Environment and Climate Change Canada (ECCC).
This Food Matters Action Kit is loaded with informative resources and hands-on, creative activities to inspire youth of all ages to prevent food waste at home, at school and in their communities. From organizing a Disco Soup party and learning food preservation techniques from elders to building worm composters and solar dehydrators, these activities are designed to encourage youth of all ages to start making a difference right now to prevent food waste.
Nearly 60 percent of food produced in Canada – amounting to 35.5 million metric tonnes – is lost and wasted annually. Of that, 32 percent – equalling 11.2 million metric tonnes of lost food – is avoidable and is edible food that could be redirected to support people in our communities.
The total financial value of this potentially rescuable lost and wasted food is a staggering $49.46 billion.
Our greatest impact on the planet comes from how we use and produce food, water and energy. By making a few small changes at home, we can make a big difference.
Through La Tablée des Chefs, the non-profit he founded in 2003, Jean-François Archambault ensures surplus food from the hotel and restaurant industry ends up on the plates of the needy. The non-profit group is in the process of revolutionizing the redistribution of food waste from the hotel and restaurant industry. It is turning the commercial kitchen into a place for social change and the chefs, cooks and candy makers who work there into the agents.
Just less than half the food produced in the U.S. and Canada is thrown away. It starts on farms where, because of quotas or over-production, dairy and produce is tossed away. Grocery wholesalers destroy perfectly good fruits and vegetables that don’t pass the eye test because of bruising. Restaurants that can’t grasp the concept of just-in-time delivery cut into their thin margins by throwing out the over-ordered supplies. And, thanks to a lack of meal planning, the average Canadian household is estimated to garbage-can as much as 40 per cent of the shopping cart.
Walmart Canada is helping reduce food waste while cutting emissions from delivery services by working with a sustainable delivery platform that uses shared warehousing and consolidation of orders to reduce truck trips.
A community fridge is a straightforward concept. Restaurants and households donate untouched food that would typically go to waste, and anybody in need of a meal can take what they want.