Food Waste in Canada

Types of food waste:

 household waste
 industrial waste
 waste from businesses
 avoidable waste – fruits, vegetables, leftovers, dairy
 unavoidable waste – shells, bones, tea bags, peels, cores

Causes of food waste:

 stocking too much food that spoils
 unpractical and unprotective storage or packaging
 disposing food scraps in the garbage instead of collection bins
 throwing out food near its best-before date even though it’s still usable
 produce being left to rot in the field due to labour shortages
 cancelled orders for mass produced food

Consequences for the environment:

 creation of a powerful greenhouse gas methane
 huge wastes of water, power and other resources

Statistics:
 50 million tons of food waste per year
 79 kilograms of household food waste per year
Type of food Percentage Number of foods wasted in a day
wasted of waste per
year/ %
vegetables 30 130,000 heads of lettuce
1,300,000 tomatoes
2,600,000 potatoes
fruit 15 1,300,000 apples
640,000 bananas
leftovers 13 -
bread and bakery 9 650,000 loafs of bread
7
dairy and eggs 1,000,000 cups of milk
470,000 eggs
Solutions:
 producing biodiesel from waste oils
 creating compost
 donating surplus food to feed people
 synthesizing ingredients for pharmaceuticals, cosmetics and fertilizers
 organisations: WESSUC, ECCC
 UN’s 2030 sustainability agenda

Resources:
 https://madeinca.ca/food-waste-canada-statistics/#:~:text=Canadians%20create
%20over%2050%20million,the%20UN%20Food%20Waste%20Index.

 https://lovefoodhatewaste.ca/about/food-waste/

 https:///news/canada/toronto/food-waste-report-second-harvest-1.4981728

 https://www.canada.ca/en/environment-climate-change/services/managing-reducing-
waste/food-loss-waste.html

 https://www.canada.ca/en/environment-climate-change/services/managing-reducing-
waste/food-loss-waste/taking-stock.html

 https://wessuc.com/services/residuals?
gclid=CjwKCAjwvsqZBhAlEiwAqAHElSRtePT6oWLHQicRqb51bKtDyvryFClCaZ
BKyc02ihMjRz3iq5H4LhoCPVIQAvD_BwE