RADAR
Reduce Your Food Waste
Simple steps can cut household food waste, save money and help the planet.
By Will Scott | Illustrations by Guilherme Henrique
WITH THE COST OF FOOD ON THE RISE, food waste is a topic of increasing importance — one that hits everyone in the wallet. But it runs beyond the bottom line, directly to issues of environmental impact and sustainability.
“Wasting food affects our finances, fuels climate change and undermines food security,” says Megan Czerpak, head of communication for FoodMesh, a Certified B Corporation (a for-profit company that meets high standards of social and environmental performance, accountability and transparency). FoodMesh works with food retailers, charities and farmers to reduce food loss and divert it from the trash bin to the people who need it most. “Tackling it isn’t just a nice idea — it’s essential if we want to save money and protect the planet.”
In Canadian households alone, 63 percent of food thrown away could have been eaten — that’s equivalent to 140 kilograms of wasted food per household every year. It costs the average family more than $1,300 annually.
The good news is that individuals can make small adjustments to their routines and habits that lead to significant change. “It doesn’t take a big lifestyle overhaul to make a real difference — just a few small shifts in how we shop, store and use our food,” Czerpak says.
Here are some tips from Love Food Hate Waste Canada, a campaign managed by FoodMesh that’s designed to inspire and empower Canadians to prevent avoidable food waste at home. The organization offers regularly updated resources, suggestions and easy-to-apply advice. As easy as 1, 2, 3 — click each box for tips you can utilize in your own kitchen.
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“In a recent four-week citizen challenge, 85 percent of participants said they reduced their food waste at home just by applying simple tips we shared,” says Czerpak. “It’s a great example of how the right message at the right time can lead to meaningful action.”
Smart Fridge
How to save the most (and waste the least) food in your kitchen.
Reducing food waste is great for the planet and your wallet. Start with your refrigerator: with a few simple steps, you can cut down on the amount of food you throw out due to spoilage.
The key to preserving refrigerated goods is inventory management. Chef Jagger Gordon operates a Toronto-based non-profit called Feed it Forward. They rescue surplus food and distribute it to families in need. Jagger says that running an efficient kitchen requires the adoption of “precise micromanagement techniques.”
Gordon suggests doing a weekly inventory of the refrigerator and listing what’s on hand, along with expiry dates, if applicable. Use this information to plan meals and prioritize items that need to be used soon. He is also a big fan of the “first in, first out” principle for the refrigerator. “Place newer items behind older ones to ensure older items are used first, minimizing spoilage,” he says. Visibility is key, so you don’t forget about something until it’s too late. Use clear storage containers so everyone can see what’s in there — and give them a label.
To get as much bang for your food buck as possible, Gordon suggests transforming leftover proteins into soups or stews. “Leftover roast chicken can be turned into a flavourful chicken soup or salad,” he says. Vegetable scraps can be used to make stock for soups and stews. “This adds depth to your dishes and ensures that nothing goes to waste.” AMA
Keeping Cool
Essential storage tips for your refrigerator. Click each hotspot to reveal how you can improve on your refrigeration organization.
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