Save Food, Save Big

One of the largest issues in Canada today is skyrocketing food prices. Food insecurity is on the rise, and families are struggling more than ever. So you’d expect overall food waste to be decreasing. Yet, a new report from the Ivey Centre for Building Sustainable Value and Western University’s Human Environments Analysis Laboratory (HEAL) reveals an alarming reality: Canadians are wasting a staggering amount of food.

Food waste makes up at least 35% of a typical household's trash in Canada. However, much of it is preventable! This food waste results in high greenhouse gas emissions, notably methane, a heavy contributor to climate change.

The Paradox

A study in London, Ontario revealed the average household throws away $600-worth of avoidable food annually. A Second Harvest report estimates even higher — more than $1,800. Food waste costs Canada between $10 and $25 billion annually.

At the same time, more Canadians are experiencing food insecurity. Despite Canada being one of the world’s largest producers of food, 6.8 million people lack safe and nutritious food.

So? What can we do to reduce the amount of food waste?

Check out the Preventing Food Waste! (Canada’s “Love Food Hate Waste” initiative) blog to dive deeper into the methods to reduce food waste!

1. Planning your meals ahead of time

• Take some time prior to grocery shopping planning out meals for the following week. 

• Do a quick sweep of your fridge and freezer to see what you have. 

• Check out what needs to be used up and refer to our previous blogs and upcoming recipes to come up with meals that could be made with your food!

2. Making a grocery list – and sticking to it

• Prepare a list of the groceries you intend to purchase before you go shopping for them.

• Make sure to stick to the list! Don’t over purchase or succumb to your temptations!

3. Storing food properly

• Allow food to last longer by storing it in the correct place and setting the temperature in your fridge to 4°C or lower. 

• Set one produce drawer to high humidity to store vegetables that wilt, like leafy greens, and another produce drawer to low humidity for fruits and some vegetables that produce ethylene, like apples and peppers. 

• Freeze items to make them last longer.

4. Preparing the right amount of food

• Carefully consider how many individuals you will be serving with the food you prepare.

• Don’t make too much for each meal! The surplus often ends up in the bin…

5. Loving those leftovers

• Soak wilted vegetables like celery, lettuce, broccoli or carrots in a bowl of ice water for 5-10 minutes to reinvigorate them. 

• Fruits and vegetables past their prime are great in smoothies

• Use potato peels to make potato peel nachos! (recipe coming soon)

Reducing the effects of food waste necessitates a collective effort, but individual action is critical. By embracing the five-step plan, we can minimize food waste and gain a greater appreciation of the value of every last bite.

References

“Taking a Bite out of Food Waste.” Ivey Business School, 9 July 2024, www.ivey.uwo.ca/impact/read/2024/07/taking-a-bite-out-of-food-waste/