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Chefs and home cooks are rethinking ingredients and creating meals out of remnants of banana peels, shrimp shells, chicken bones and carrot stems.
With Earth Day just around the corner, it's a great time to talk about how we can increase our efforts to better care for our planet. Climate change is one of the great challenges of our time, and how we deal with this problem will define our future as a species.
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And feed more than 14,000 people.
No one wants quality, safe food to be wasted. A greater focus on food rescue efforts can increase the amount of all types of foods, and especially desirable perishable products, to ensure all families can put a wholesome meal on the table.
Food waste costs $31 per week per household.
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Second Harvest saved 8.2 million pounds of food destined for the dumpster in 2015, and they've rescued 100 million pounds total.
The fact that food is discarded because we "have too much" or because it doesn't look right, or enough wasn't sold and it can be thrown away without a second thought goes to show that this food management program is not working right. We as a society need to learn the importance of eating locally and seasonally.
Public awareness of food waste is currently at an all-time high. Every day seems to bring news of entrepreneurs, researchers and experts who are talking about wasted food and food rescue. All of this attention makes Second Harvest's Executive Director Debra Lawson hopeful that awareness will translate to action.
People enjoy the taste so much they forget "they are eating something that would otherwise have gone into a landfill."
There’s nothing worse than leafy greens you bought last week turning brown.
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To freeze or not to freeze, that is the question.
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In May 2015, the French government did something incredible: the National Assembly unanimously passed a law forcing large supermarkets to donate unsold food to charities. That's how the #WhatAWaste campaign -- a grassroots effort to pressure Canada's political leaders to follow France's example -- was born.
Farmers in the U.S. discard between 20 and 40 percent of produce because it doesn't meet strict cosmetic standards despite being otherwise perfectly tasty and healthy.
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An Italian chef saw "an opportunity to do something that can make a difference" and grabbed it.
What can't be used by Second Harvest's own agency network is shared with a growing network of like-minded food organizations from Halton, Durham, Peel, and Waterloo, all the way to Hamilton and Montreal. Dispersing these surplus potatoes to organizations and people in need has created stronger reciprocal and peripheral partnerships.
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Reducing food waste in our daily lives is easier than you think.
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In Canada, we waste 40 per cent of our food every year, which equals $31 billion worth or about $864 per person. The "true cost," however, is as much as $107 billion based on the United Nation's Food and Agricultural Organization (FAO) estimate that the value of food waste only represents 29 per cent of the true cost if one includes environmental and social impact. When you look at global food waste these numbers jump to an even more mind-boggling US$1 trillion as 30 per cent of all food produced on this planet goes uneaten while 800 million people go hungry.
Looking at the food system in Canada is a study in contrasts. On one hand, one in eight Canadian families struggle to put food on the table, and over 800,000 people visit a food bank each month. On the other hand, we waste $31 billion in food each year, or a third of what we produce. How can a country with so much abundance also have such great need? As with any problem that is so enormous in scale, the reasons are complex, the impacts are wide-ranging, and the solutions are far from easy.
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One million visitors is a lot of food — and a lot of food waste.
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The magic of the sharing economy is not that I share something with you, it's that something shares multiple uses and different value to different people. We have to shift our focus from what we share to how the object, tool or resources share multiple purposes.
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While the old adage tells us to waste not and want not, all too often surplus food ends up uneaten. Canada's mounting amount of wasted food is costing consumers and cutting into the country's overall economy output. Canada's economy is losing the equivalent of two per cent of its entire GDP each year to food waste.
Economically, consumers and the private sector will benefit significantly from efforts to tackle food waste. For consumers, reducing food waste could help them save hundreds of dollars. According to Statistics Canada, Canadians waste 183 kg (just over 403 lbs) a year. This represents the equivalent of throwing $771 per year per consumer in the trash. In other words, over 15 per cent of a household's grocery cart ends up in the garbage without being consumed, which is approximately $50/week per family. Preventing food waste could also cut food costs by 10 per cent or more.... Socially, while food waste and food insecurity are not intimately linked, it is nonetheless absurd to waste so much food at time when thousands of people throughout the country are affected by food insecurity.
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How homegrown Canadian tech is tackling our $31 billion food waste crisis.
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It seems like a marriage made in heaven. Eliminate the vast amount of food waste in our society by giving it to the poor and hungry. No more hunger. No more waste. At least that's what advocates for food-waste-to-the-poor schemes will have us believe. Here at home, MP Ruth-Ellen Brosseau's private member's bill, C-231, Fight Against Food Waste Act, will continue being debated in the House of Commons in the coming weeks. But this is a relationship doomed before it even begins.
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Spring is finally here -- and so is time to dig in the garden! 'Tis the season for planting beets, radishes, herbs and baby greens.
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If you aren't already composting at home, it's time to start.
Now you don't have to eat the same thing for four days.
It's meant to help stop an annual 700, 000 tonnes of wasted food in this country.
If they can do it, you can do it.
The fact that it passed entirely without notice reaffirms just how lucky we are to live in this blessed land of plenty. But perhaps it's a good occasion to reflect upon the importance of food in our tumultuous, changing world.
In North America we tend to focus on how food is grown and harvested -- organic, free range, cage-free, Marine Stewardship Council, fair trade, non-GMO, vegetarian-fed and locally grown among them. From a sustainability point of view, though, the most important question is missing from these labels: Will this food be eaten or will it end up contributing to the world's growing food-waste problem?