NZWC - The Issue

The Issue

The High Cost of Food Waste

Almost half of all food produced and distributed in Canada never gets eaten, resulting in significant environmental, economic and social consequences. This inefficient use of resources forces local governments to pay for added avoidable waste disposal, generates greenhouse gases at all stages of the production and distribution chain, and costs the Canadian economy up to $100 billion annually.

Facts about Food Waste

Almost 1/2 wasted!

Over 46% of all food produced for Canada is reportedly lost or wasted.

Cost: $58 billion

In Canada, the estimated annual cost of avoidable food waste to the Canadian economy is $58 billion dollars.

Time to mobilize

The global target for reducing per-capita food waste at the retail and consumer level is 50% by 2030.

Food Loss

What is Food Loss and Waste?

Food waste is the loss of edible food at the point of retail or consumer use. Food loss is food that is lost in the stages between production and distribution.

Contributing Causes

In a large country such as Canada, food is transported over long distances. The time-limited biological reality of food, particularly fresh and unpackaged food, can lead to significant loss and waste. Limited or lack of technology, equipment, and packaging - for storage, extended shelf-life, or appropriate processing - are also contributing factors, as are date labels. Risk perception and risk avoidance – by businesses and consumers – can mean significant waste of food that is otherwise edible and nutritious. Procurement, processing practices, and consumer behaviour, including over-purchasing and inefficient food storage, also contribute to food waste.

Prioritizing Prevention

All levels of government, businesses, and communities need to collaborate to prevent and reduce food loss and waste. It has become globally accepted that the order of priority begins with prevention and reduction, then recovery, and finally composting before disposing.

​​​​​​​​​The High Cost of Food Waste