What can we do to reduce food loss and waste on an individual and organizational level?
In 2020, the United Nations General Assembly designated September 29th as the International Day of Awareness of Food Loss and Waste (IDAFLW).
An estimated one third of all the food produced in the world goes to waste annually. That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens every year. The World Wildlife Fund estimates that this could be enough calories to feed every undernourished person on the planet.
To bring it a little closer to home, in Canada, almost 2.2 million tons of edible food are wasted each year. That’s estimated to cost the average Canadian household over $1,100 per year, not to mention the environmental impact.
Join us ahead of the second observance of the IDAFLW for a panel discussion about food loss and waste, and learn more about what organizations and individuals can do to reduce food waste and loss at every step of the production and supply chain.
Our panelists are:
- Ran Goel, Founder and CEO, Fresh City
- Sam Kashani, Country Manager - Canada, Too Good To Go
- Deirdre Buryk, Recipe Developer, Food Writer, and Nutritionist, Fresh City