Canada united in the achievement of zero waste, now and for future generations

Food Working Group

Reducing food waste benefits Canada's economy, environment and local communities. The wasting of edible food costs us at least $31 billion every year, in production, shipping and lost market value, according to research by VCM International (2014). Greenhouse gas emissions from the disposal of organic material in landfills are estimated to account for 4% of the national greenhouse gas inventory, according to Environment Canada, and food waste is more than half of all organics disposed of nationwide.

Diverting food waste from dumps, therefore, would help Canada reach its goal of reducing greenhouse gas emissions by 30% by 2030—and prevent the waste of water, energy and land used to produce this food. Nutritious food, diverted from waste, would also help charities that serve Canadian households via community kitchens and gardens, nutrition programs, food banks, food hubs, and other channels.

Inefficiencies in the supply chain account for about half of all food waste in this country; consumers account for the rest. Causes run the gamut from technological limitations in equipment and packaging to risk perception and wasteful behaviour among employees, managers and consumers, according to Provision Coalition (2014). 

Studies also show that collaborative approaches across different sectors – by managers, employees, suppliers, service providers, consumers, food banks, regulators, etc. – produce the best results in reducing food waste. These can take the form of education, information-sharing, pilot studies and advocacy for legislative and regulatory reform, among other approaches.

With this in mind, the National Zero Waste Council’s Food Working Group brings together representatives of key sectors to collaborate in the development of policies, actions and harmonized approaches that address “avoidable” food waste, nationally. This includes recent advocacy for a federal government tax incentive to encourage the donation of larger volumes of edible food to charities offering public assistance.

  • WORKING GROUP MEMBERS
    • Mike Layton, Councillor, City of Toronto (Co-lead)
    • Andrew Marr, Senior Engineer, Solid Waste Services, Metro Vancouver
    • Annette Synowiec, Waste Management Planning, Solid Waste Management Services, City of Toronto
    • Shawn Pegg, Senior Policy Advisor, Food Banks Canada
    • Philippe Ozga, Senior Manager of Government Relations Food Banks Canada
    • Marie-Claude Bacon, Senior Director, Corporate Affairs Department Metro Richelieu Inc.
    • Mathew Keliher, Manager of Solid Waste Resources (Acting), Halifax Regional Municipality.
    • Michael Goeres, Executive Director, Canada Council of Ministers of the Environment.
    • Rebecca Freedman, Senior Policy Analyst, Clean Communities, BC Ministry of Environment.
    • Sonya Sundberg , A/Manager, Clean Communities, Environmental Standards Branch, BC Ministry of Environment.
    • Aurea Siemens, Waste Reduction Programs Supervisor, Waste Management Services, City of Edmonton.