(Photo Credit Wikipedia)
It may come as no surprise but Canada wastes a lot of food.
The equivalent of 30 to 40 per cent of the food produced eventually finds its way into the trash heap, a staggering value of $27 billion each year.
In September of 2013, a study was commissioned by the Provision Coalition for researchers at the Ivey Business School and Value Chain Management Centre to determine the nature of food waste, the key contributors and strategic steps to reduce it.
(Photo Credit: Flickr)
The study found that the main culprit was consumers, with households making up 51 per cent of all food waste. The waste came from bad habits such as excess purchases, infrequent purchases, date codes, attitudes towards food and over-preparation. The study suggests that the outcomes at home can be changed by education by consumer organizations, schools and media as well as changed habits by retailers and consumers themselves.
The study also found issues with the unclear definitions of food waste and that reducing food waste is not a high priority with many businesses, mainly because they are not aware of how much food they waste.
Among the list of recommendations was forming a working group that can further define and catalogue Canadian food waste for the purpose of developing strategies to cause businesses to place a higher value on reducing the food waste “hot spots” in their organizations.