A new report on waste in Canada’s food industry calls for a collaborative, coordinated approach that includes businesses and consumers to reduce waste. An estimated 30-40% of all the food produced in Canada is wasted.
The report asserts that because businesses tend to focus narrowly on the waste of food products, it overlooks the waste of energy, water, labour, and productive capacity. Where efforts are made to reduce food waste, they tend to emphasize waste diversion, particularly recycling. Far more effective is waste reduction, which eliminates waste diversion costs before they arise.
Although consumers are the greatest source of food waste, the report states that one of the main barriers to preventing food waste at source were the attitudes and behaviour of management and staff. Developing an Industry Led Approach to Addressing Food Waste in Canada was commissioned by Provision Coalition (a national association of food and beverage manufacturers), and written by Provision Coaliton, Network for Business Sustainability at the Ivey School of Business, and Value Chain Management Centre. See a summary at: http://www.provisioncoalition.com/blog/blogdetail/Industry%20Collaboration%20Needed%20To%20Tackle%20Food%20Waste%20Challenge%20in%20Canada. The full report is at: http://www.provisioncoalition.com/assets/website/pdfs/Provision-Addressing-Food-Waste-In-Canada-EN.pdf.
For a recent article on the “food waste hierarchy” and the growing international concern about food waste, see the Food Climate Research Network at: http://www.fcrn.org.uk/research-library/waste-and-resource-use/food-waste/food-waste-hierarchy-framework-managing-food-surp. The authors argue for a distinction between food surplus and food waste, and advocate a hierarchy of action, beginning with prevention, followed by re-use, recycle, recovery and finally, disposal.