Food waste is a big topic and the price check on its severity goes against the moral grain.Annual losses of food produced for human consumption are valued at $1 trillion worldwide, according to the United Nations Food and Agriculture Organization (FAO). In Canada, the bill is worth an estimated $31 billion of edible food each year that finds its way to landfill or composting.Food is wasted along various points of the food supply chain. The largest contributor to food waste is the consumer. More than 50 percent or $28 worth of food waste each week can be traced back at the household level. The main hot spots for food waste occurs with vegetables and fruit (fresh and processed), followed by meat and seafood. Reducing food waste at all stages of the food supply chain makes for more efficient, cost-effective companies and consumers paying less for food.Food loss and waste has many negative environmental consequences. These include greenhouse gas emissions and the unnecessary use of scarce natural resources that go into producing that food — water, land, seeds, fertilizer, energy.Both the public and private sectors have been working to decrease food waste. The City of Toronto is developing a Long Term Waste Management Strategy for food waste reduction and diversion. On March 1, 2016, a draft of the Strategy was adopted by the Public Works and Infrastructure Committee.Local charities, such as Second Harvest, are also feeding a need with its Food Rescue and Delivery Program. Lori Nikkel, Director of Programs and Partnerships, states that in this fiscal year, “ten million pounds of fresh, surplus food will be rescued from 200 regular food donors.” That food is then delivered to 220 community agencies that serve the city’s most vulnerable populations. Lori shared what sets the organization apart, “we deal primarily with perishable food – vegetables, fruit, dairy products, bread and meat and divert it from needless waste.” Perishables account for 89 percent of food that is rescued, of which 37 percent is produce. Innovations are underway, however, Second Harvest in unable to scale up their food rescue and redistribution efforts due to infrastructure and logistical constraints.You can support Second Harvest today. Every $1 donated provides food for 2 meals.There are a number of ways consumers can cut their food waste:

Inventory control. Plan meals and make grocery lists to reduce impulse buying.
Store better. Keep vegetables and fruit in separate bins. They spoil one another.
The mother of invention. Use random produce and re-purpose leftovers to make stir-fries, soups, stews, fried rice and pasta.
The dating game. ‘Best before’ labels can be confusing. Milk and yogurt can last a week to 10 days longer than their expiry date. Although if it smells sour, toss it.

Food waste affects everyone and we can all help to reduce waste before it happens by being conscious of our actions.