Our Mission Is To "Feed Canadians Not Landfills
Sadly, a stunning 58 per cent of all food produced in Canada — 35.5 million tonnes — is lost or wasted. At the same time, hunger is endemic: there were more than one million visits to food banks in the GTA last year
Here’s Why We have So Much Waste
Food Grading System
In order to get sold produce needs to look perfect. As a result “ugly” fruits & vegetables that aren’t sold to a manufacturer to be processed into something else are often discarded based on their size, shape or coloring since fresh markets only want pretty produce.
Fun Fact, did you know baby carrots were invented by the farmer Mike Yurosek in 1986. Instead of throwing away all the “ugly” carrots that nobody would buy he used a machine to cut them down to something that looked nicer.
It’s not unheard of for farmers to produce far more than what they are able to sell. This is impart because their clients over estimate how much they will need. In addition processors may also have more produce grown than needed in fear of not having enough to meet customer demand.
Due to certain temporary and seasonal worker regulations it can become difficult to get enough people to help harvest crops, which leads to produce getting picked past its prime or not getting picked at all.
The way food is packages can have a great effect on how long it lasts before going bad. So when our food uses less than ideal packaging it’s more likely to go bad leading to more food loss.
Understanding Expiration & Best Buy Dates
The best buy dates on most food products have little to do with food safety. Instead they indicate when the manufacturer thinks the product is at it’s freshest point.
Though there are some exceptions to this with products like baby formula and certain dietary supplements that have government regulation demanding them to be labeled with true expiration dates.
Uncooked animal products should also be avoided if left for too long.
Food Waste By Individuals
People often contribute to food waste by doing things such as;
Buying too much at the store, then letting it go bad
Not storing food properly
Discarding food prematurely because of a best buy date
Getting more food than they can eat while at a restaurant, especially with buffets
Discarding leftovers either at home or from a restaurant