Every year, Canadians squander a staggering $27 billion by discarding food. In a nation where one in eight families grapple with food insecurity, nearly half of all produced food ends up rotting in landfills. This epidemic of food waste exacts a heavy toll on both our environment and our communities.
The average Canadian household tosses out around 215 kg of food annually, valued at approximately $600. However, Canada isn’t alone in this struggle. In the United States, a staggering 40% of annually produced food meets the same fate, amounting to a whopping $165 billion worth of wasted sustenance. Globally, the Food and Agricultural Organization of the United Nations estimates that nearly half of all food produced is ultimately squandered.
Consumer attitudes play a significant role in driving this wasteful trend. Unrealistic standards of aesthetic perfection lead to the rejection of roughly 30% of produce intended for retail simply because it doesn’t meet cosmetic criteria. This “ugly” produce is discarded before even reaching the shelves, contributing significantly to the overall waste. Shockingly, household waste accounts for nearly half of all food wasted in Canada.
A report by the Ontario-based Value Chain Management Centre identifies waste as a symptom of prevailing attitudes of abundance and affluence. Canadians are prone to overbuying, overeating, and remain largely ignorant of their actual food needs. Confusion persists regarding best before dates, with many unsure of when food truly becomes unsafe to consume.
The environmental ramifications of such widespread waste are dire. Rotting food generates methane, a potent greenhouse gas that is 20 times more harmful to climate change than carbon dioxide. In Canada, 20% of methane emissions stem from decomposing food in landfills. Additionally, discarded food squanders massive amounts of water used in its production, amounting to a staggering 40 trillion liters in the US alone, enough to sustain 500 million families for a year.
Responding to the European Union’s anti-food waste campaign, a French supermarket pioneered the sale of “imperfect” fruits and vegetables at a discount, a move warmly embraced by consumers. Nature’s Fare Markets similarly champions the use of aesthetically challenged produce in its offerings, recognizing that taste transcends appearance. We use them in our smoothies, soups and juices.
Understanding best before dates is crucial. Contrary to popular belief, these dates primarily indicate product freshness and quality, not safety. Properly stored items often remain safe to consume beyond their best before dates, though nutritional value may diminish over time. Meat products, in particular, require adherence to both packaged-on and expiration dates to avoid illness.
To combat food waste, simple adjustments to daily routines can yield significant results:
- Make lists before shopping: Plan meals and only purchase what you need.
- Keep your fridge and pantry organized: Avoid overbuying by knowing what you already have.
- Utilize leftovers: Repurpose remaining food into new dishes to prevent waste. Grab the free cookbook from Stop Food Waste Day.
- Plan meals in advance: Anticipate at least three meals per week to ensure consumption.
By adopting these practices, individuals can minimize waste, alleviate strain on the environment, and contribute to a more sustainable future for all.
