Tackling Food Waste: A Community Effort for a Sustainable Future

Food waste is a significant and growing problem in Canada, with far-reaching implications for the environment, economy, and food security. According to Second Harvest, Each year, an astonishing 58% of all food produced in Canada is lost or wasted. To put this into perspective, that’s nearly 35.5 million tonnes of food that could have been used to feed families, nourish communities, and sustain our planet.

The environmental cost of this wasted food is immense. Food wasted in Canada contributes to 56.5 million tonnes of CO₂ equivalent emissions annually.* These emissions arise primarily from food decomposing in landfills, where it releases methane, a greenhouse gas that is significantly more potent than carbon dioxide. This not only exacerbates climate change but also squanders the precious resources—water, land, energy—used to produce, process, and transport the food.

Shockingly, 32% of this wasted food is still perfectly edible and could be redirected to support Canadians in need.* This figure highlights a missed opportunity to combat food insecurity, a pressing issue faced by many households across the country. By redirecting this food, we can provide essential nutrition to those who need it most, reduce our environmental footprint, and promote a more sustainable food system.

Food waste occurs at various points along the food supply chain, from farms to households. Understanding these sources is crucial for identifying opportunities to reduce waste and redirect food to those in need.

In response to this critical issue, Greener Village is spearheading the THRIVE Campaign – an innovative solution by building Atlantic Canada’s first Perishable Food Rescue Centre. This facility aims to rescue and distribute over $4 million worth of food annually that would otherwise end up in landfills. By capturing this food, Greener Village will play a pivotal role in reducing food waste and providing much-needed support to communities across the region.

Farmers often face the challenge of what to do with imperfect or excess produce that doesn’t meet the strict aesthetic standards of retailers. Much of this perfectly edible food is discarded, contributing to the food waste problem. By partnering with farmers, especially those from organic farms, Greener Village can redirect this produce to the Perishable Food Rescue Centre. Here, the produce is processed into shelf-stable items such as frozen items, canned goods, soups, and preserves. This not only reduces waste but also provides nutritious food for those in need.

Grocers often have products that near their spoilage dates or do not meet aesthetic standards, leading to significant food waste. By creating dedicated channels for these products, we can prevent them from being thrown out. Our partnerships with grocers and food distributors ensure that near-spoiled or cosmetically imperfect products are sent to the Perishable Food Rescue Centre instead. Once there, they are repurposed into valuable food items, extending their lifecycle and benefiting the community.

Restaurants and food service providers often discard unused or unsold prepared food due to concerns about freshness and storage. Greener Village offers a solution by providing state-of-the-art storage facilities that can hold this food until it is ready to be distributed across our food bank network. This initiative not only reduces waste but also ensures that prepared food reaches those who need it most, while maintaining quality and safety standards.