Efforts to curb food waste are succeeding. A new report from Value Chain Management International (VCMI) shows that, compared to just five years ago, overall food waste in Canada has dropped by nearly 20 per cent. 

The comprehensive 49-page report, an update on a 2019 study called The Avoidable Crisis of Food Waste: Technical Report, was produced by VCMI for Second Harvest, Canada’s largest food rescue organization. 

The report’s 10 authors attribute the massive drop in food waste to food businesses being more conscious than ever of the problem, along with better reporting. As an example, they note that the federal government has revised how industry food waste statistics are monitored and reported. That means better information in and better information out.

As well, most commercial operations, particularly those of larger scale, have appointed an environmental, social and governance person or group possessing a detailed understanding and verified data on food waste, say the report authors. And they believe that business and all levels of government are much more aware of food waste and the need to address it by supporting industry stakeholders. That’s led to efforts to better understand the widespread burdens associated with food waste.

Despite these gains, though, the job’s far from done. The two biggest causes of avoidable food waste -- excess inventory and date coding – are not easy to quell. And food waste figures are still dramatic. The report estimates the total value of avoidable food waste – that is, edible food fit for human consumption that is discarded – is $50 billion. Water used for processing food that ends up as waste equals more than 150 days of water flow over Niagara Falls. And greenhouse gas emissions related to food waste equal 77.65 million tonnes of carbon dioxide. 

All told, the cost of food waste on industry performance is $17.72 billion, which equates to 12 per cent of prices paid for food at retail in 2022. The report says climate change is driving increased food waste along the food value chain. In particular, the report notes how wild swings in weather are affecting crops, resulting in more fruits and vegetables that don’t meet customers’ exacting specifications.

The authors note that a food upcycling organization in Eastern Canada says it regularly hears of large proportions – more than 40 per cent -- of crops such as cauliflower being wasted, because of imperfections (either under sized, oversized or blemished). 

The report says bias against imperfect produce is getting worse, further threatening gains that have been made on food waste frontiers elsewhere. That bias is causing despair among the industry where there is neither the demand nor the processing and storage capacity required to accept more crops of this type, even though they are perfectly edible.

Imperfect produce is a big part of the report’s suggested ways forward. The authors call for fresh fruit and vegetable suppliers and their customers to collaborate on specifications suited to the sourcing and merchandizing out-of-spec products, such as different sizing and colour variations, for select markets.

They say government policies and regulations should be reviewed to identify those measures that prevent or discourage the sale of fresh produce which cannot presently be sold in Canadian retail stores. And finally, the report urges retailers to educate wary consumers about the many qualities of imperfect produce. 

“Communicate and promote to consumers the economic and environmental benefits of purchasing imperfect fruits and vegetables,” say the authors, “including how seemingly imperfect fresh produce can possess better internal qualities and provide a better eating experience.”