More than half of food wasted

The Canadian Press
Bob Weber

More than half the food produced in Canada is wasted and the average kitchen tosses out hundreds of dollars worth of edibles every year, says a study researchers are calling the first of its kind.
“It’s a lot of food,” said Lori Nikkel of Second Harvest, the Toronto-based group working to reduce food waste that commissioned the study.
“We waste more food than we consume.”
The study released today is the world’s first to measure food waste using data from industry and other sources instead of estimates, said Martin Gooch of Value Chain Management International, which conducted the study.
Value Chain works with agriculture, aquaculture, marine, and food industries to make them more profitable.
“What we did was actually go to industry and [said], ‘Give us primary data,'” Gooch explained.
“This is the first time anywhere in the world that anyone’s gone out and got primary data that connects production with consumers.”
Results were checked with industry experts.
“At every point in the process, we ground-truthed it,” Gooch stressed. “We’re confident our results are conservative.”
Previous work has suggested that Canadians waste almost 400 kg of food per person–one of the world’s highest totals.
The new work adds considerable detail to that figure.
Apples rot in the grass for lack of harvest workers. Surplus milk is flushed. Thousands of hectares of produce are plowed after cancelled orders.
The report, funded largely by the Walmart Foundation, concludes 58 percent of Canadian food production is wasted.
That includes unavoidable waste such as animal bones. But a solid one-third of the waste–more than 11 million tonnes–could be recovered.
The report said the value of usable groceries that wind up in landfills or other disposal sites is almost $50 billion.
That’s more than half the amount Canadians spend on food every year and is enough to feed every Canadian for five months.
As well, it noted avoidable food waste in Canada produces more than 22 million tonnes of climate-changing carbon dioxide emissions.
The report said processing and manufacturing are the largest sources of avoidable waste, accounting for 43 percent of it.
Produce that doesn’t meet exacting grading standards, inaccurate market forecasts, and inefficient processes all are part of the problem.
So are date codes, which remove perfectly healthy food from the market.
“Best-before doesn’t mean awful-after,” Nikkel stressed.
Canadian kitchens also are conspicuous wastrels, responsible for 21 percent of avoidable waste.
That’s about $1,700 per household in a country in which four million people struggle for regular meals.
Hospitals, restaurants, and institutions contribute 13 percent of avoidable food waste. Retail outlets are close behind at 12 percent.
Farmers waste only six percent of the usable food they produce. Distributors waste even less at five percent.
The report detailed many ways waste could be cut. Better co-ordination between farmer and processor, changes to crop insurance, clearer date codes, improved safety assessments for donated food, and liability reform all could help keep nutrition out of the garbage and on somebody’s plate.
Even avoiding bulk buys that result in excess being tossed away would help, said Nikkel.
Canadians should change their attitude toward food, she added.
“We’ve cheapened it so much that it doesn’t have value any more,” Nikkel noted. “It would horrify our grandparents.
“We need to go back to that valuing of food.”

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