What Are The Hidden Costs of Canada’s Food Waste Crisis?

Introduction 

The complexity of food systems goes beyond our imagination, impacting Canadians’ lives. This not only includes how food is produced and consumed but also how it is discarded. Did you know that one-third of the food produced worldwide is wasted? In Canada, this number increases to almost 60%, of which 32% could be redirected to support Canadians, and it is equivalent to 11.2 million tonnes. But what exactly is food waste? 

Food waste is the concept of disposing of food, which can be edible or non-edible. Food waste that can be consumed can look like discarded plates or spoiled foods, while non-edible items such as peels, coffee grounds, and eggshells can be used for other purposes due to their nutritional profile. Even if doing this seems like a harmless action, the sum of constant disposal among individuals plays a role in the food waste problem. 

Causes 

Food waste can occur from farm to plate, meaning losses occur in the process from production to consumption. Let’s dive into it: 

• Production, agriculture, and harvesting: This first step comes from the farm level, in which food waste occurs due to poor harvesting and weather conditions, the use of pesticides, and diseases that might spread in the crops. In this step of the food chain, over 15% of food can be lost.  
• Processing and manufacturing: losses seen at the industry level may come from two ends: poor processing practices or low-quality products. Alongside, overproduction results in supply chain inefficiencies, where excess is discarded as it deteriorates before purchase.  
• Packaging and distribution: In this step, damage occurs during transportation, with unexpected conditions such as temperature fluctuations or improper management. Some other activities are delivery delays, pests and rodents, and unexpected spillages. 
• Retail and food services: In supermarkets and food services (restaurants, cafeterias, among others), those meals or food items that do not meet the aesthetic standards or have packaging imperfections are usually discarded, as they look for strict quality standards.  
• Consumers: some activities can occur before and after consumption. For example, we tend to discard food from the supermarket when it is not consumed before its expiration date or when it does not meet the expected standards. In households, food disposal may occur when there are unseen leftovers or an excess of food due to overpreparation, among others. 

Consequences 

But why does food waste matter? Some of its consequences are malnutrition, food insecurity, and economic losses. In fact, even if there are different concepts, they go hand in hand. Hence, combating this problem can help us as individuals and as a society.  

When food availability is reduced, natural resources are wasted. A limited supply of resources makes food inaccessible, leading to food insecurity. Additionally, due to the reduced access to food, food waste leads to economic challenges as prices increase. In Canada, $49.46 billion worth of potentially recoverable food ends up in waste. This, in turn, has consequences for nutritional losses, essentially because unprocessed foods like fruits and vegetables spoil more quickly due to the absence of preservatives.

This section wraps up by showing how addressing the food waste problem can benefit Canadians by increasing economic profits, enhancing the efficiency and competitiveness of the agriculture sector. 

What has been done to address this problem?  

To combat all the potential consequences, some of the Canadian actions to reduce food loss are seen in Canada´s taking stock report, which showcases actions such as marketing approaches, tax credits, innovation support, and research programs.  

Practical solutions 

Now that the concepts of food waste are well understood, along with the causes and consequences, what can we do as consumers? Here are some household-level and industry- level solutions to prevent food waste are: 

Household-Level Solutions:

• Follow Canada’s recommendations: Get informed and contribute about what Canada is doing to reduce food waste. For example. The Canadian Stock Report (previously mentioned) presents the right hierarchy we should follow to address food loss. 

• Meal planning: When you get groceries, try to consciously prepare a list of the things you might need to avoid them getting spoiled before usage. By buying only what you need, you are not only contributing to reducing food waste, but you are also making smart financial choices. 
• Proper storage and disposal: To avoid food spoilage, follow the instructions for cooking and storage. Canada currently separates food scraps based on organic and non-organic waste for disposal.  
• Read the labels: Even if it seems uncommon, many people buy products before reading the labels, such as the expiration date or some ingredients that might not likely be to the consumer, such as allergens. 
• Imperfect isn’t imperfect: Do not worry if some fruits, vegetables, or overall food do not seem appealing; their appearance does not influence their taste and nutritional profile. 
• Get the most out of food: Take advantage of the nutritional benefits of all the parts of fruits and vegetables (did you know that peels are commonly the part with the most fiber?). The non-edible parts can be used as plant foods or composted for nutrient-rich soil. 

Industry-level solutions:

• Supply chain optimization: The first step is to prioritize the reduction of overproduction before looking for alternatives. 
• Redistribution of food: In cases where overproduction is occurring, some measures that are done include the redistribution of food waste and usage for animal feed or 
• The modern era: several digital innovations, such as traceability data analysis and mobile applications, can help industries monitor and mitigate food waste.
• Policy adoption: Advocating for policy changes that encourage waste reduction, like tax incentives.
• Collaborations: Partnering up and collaborating with different industries to use the sub-products with the circular economy, along with sharing knowledge, resources, and innovations to reduce food waste.
• Consumer nudging: If the industry aims to educate consumers and provide the necessary tools, with activities like workshops, marketing, and awareness promotions, individuals can engage in implementing sustainable habits. 

Conclusion  

As consumers, our actions can make a huge impact. Remember that food is considered waste if we do not use it properly. If you think carefully, all waste can be given a second life before it is completely discarded. There are different, creative alternatives that we can make to reduce food waste, even with non-edible food. Do not forget to raise awareness, share your thoughts with your community, and keep on trying to contribute one meal at a time.