Many have claimed that the term food waste should never be used, and there is some truth to that.
Food is a precious thing, and is always of value to someone, somewhere. Associating food with the term “waste” can only imply that food can become worthless. We can compost it, use it to produce biofuels, and of course, we can repurpose it and even rescue it. It’s not really wasted. Since food prices are progressively increasing these days, the entire food supply chain is now empowering consumers to rescue food, more than ever. Yes, rescue food.
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Grocers are no longer putting a rack of shelves in some obscure spot in the grocery store to sell off discounted food products that are about to expire. In fact, as you walk into a grocery store, any store really, it is common now to see discounted food products displayed prominently in a busy section of the store. These discounts can be substantial, ranging from 25 per cent to 50 per cent in some cases.
Many have noticed that the “enjoy tonight” deals are becoming more common, especially at the meat counter. While grocers can reduce food spoilage, consumers are given an opportunity to “rescue” food from an almost certain fate in a landfill. According to a recent survey by the Agri-Food Analytics Lab at Dalhousie University, in partnership with Caddle, a total of 39.6 per cent of Canadians are purchasing discounted products – with expiry or best before dates within a few days of purchase – more often than in 2020. A total of 26.9 per cent of Canadians are buying products with the “enjoy tonight” label more often than in 2020.
The “pay what you feel” movement is also taking off. The Food Stash Foundation, a Vancouver-based charity, launched the Rescued Food Market at Olympic Village in the city on October 1. The group rescues well over 60,000 pounds of food per month, which would have otherwise gone to landfills. The Rescued Food Market will stock perishable foods including produce, meat, cheese, milk, and eggs. Inventories in the store come from grocery stores, wholesalers, and farms. The store encourages everyone to donate or pay what they believe the food they’re taking is worth.
Another location in Toronto, called “Pay What You Can Grocery Store, Cafe, and Bakery” on Dundas Street just opened a few days ago, with the same operating model. It’s all about retailing food, repurposing, and reducing spoilage. We’re expecting more of these types of stores to open in the months to come.
Can’t go to these locations? No problem. Your cellphone now has you covered. Apps like Flashfood and FoodHero will tell you about the daily deals in your neighbourhood, regardless of where you are in the country. Some discounts can be as high as 50 per cent. These apps are useful portals, allowing consumers substantial bargains, while helping the environment, if you’re willing to compromise on freshness, of course. But for many consumers, compromising on quality and freshness is still not an option.
But food rescuing is far from new. Second Harvest, the largest food rescue program in the country, has been at this for 36 years already. It redistributes enough food to make over 60,000 meals per day. The issues of food waste and food rescuing have since attracted attention for both environmental and food security reasons. Indeed, Second Harvest’s greatest achievement has been to create competition for itself, getting more people involved in valuing all the food we have, while eliminating the stigma of food waste. Saving food is now a cool thing to do, which was not the case back in 1985 when Second Harvest started.
More than 35.5 million tons of perfectly good food are thrown out each year in Canada, enough to fill 319,000 Boeing 787 Dreamliners. The thought of all the work and resources invested in producing this food, only to be thrown away, is causing consumers to change their food choices.
Consumers are responsible for 48 per cent of all the food wasted, more food than farmers, processors, and grocers. It’s only fitting to see consumers as the best potential food rescuers.
Instead of hoarding food, consumers should be thinking about doing the complete opposite. Buying food as you need it will certainly get you to save and rescue more food. With current food economic trends, consumers will be rewarded for patience and for using multiple points of purchase.
Our food budgets have been challenged of late. Nonetheless, food is getting only more expensive, except if you seek out the rescuing opportunities you have.
