Food Wastage In Canada

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Food Wastage: Literature Review
According to Food and agriculture Organization of the United Nations (FOA, 2013) food waste refers to food appropriate for human consumption being that is discarded, whether or not after it is kept beyond its expiry date or spoiled. The global volume of food wastage is estimated to be 1.6 Gtonnes (one tonne is equal to 100 kilograms), while the total wastage for the edible part of food is 1.3 Gtonnes. This equals out to be One-third of all food produced in the world, that is lost or wasted from farm to fork. In developed countries, wastage occurs mainly at the retail and consumption levels, due to overly constraining regulations and unsustainable consumption patterns (Gustavsson et al, 2011). In Canada more than …show more content…

Well sustainable (tourism) development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs (Dodds, 2015), since the food industry is so closely tied in with the tourism industry, food wastage is most definitely a sustainable tourism issue. Canada Retailers waste 10 percent of food thrown out in Canada, while restaurants and hotels waste a further nine per cent (Evans, 2014). Most of these foods that are wasted in the restaurants and food retail spaces are usually still edible for human consumption, and are just thrown out as some would consider them less pleasing to the eye (bruised fruit misshaped good). A common practice with bakeries is to throw out bread that was baked earlier in the day, to make room for new fresher baked bread for the next business day. Besides the service and retail industry food wastage is rampant in household across the country. In Toronto 275 kilos of food is wasted each year per house hold (Suzuki, …show more content…

Preventing food wastage at the source is much more beneficial than trying to mitigate food at the retail, consumption or post consumption level. Some examples of reducing waste at the source include improving storage methods, to prolong the life of the food during harvest.
Feed the Hungry. Donating food is not necessarily the solution to food wastage altogether, but it can help improve the effects hunger and poverty. It is the best option in terms of dealing with unavoidable food surplus from environmental, ethic and social perspectives (FOA, 2013). More and more restaurants and food establishments have been donating still edible food to the local shelters and food kitchen number of food kitchens.
Feed the Animals. If donated food is not suitable human consumption, the next best place to mitigate the food waste is by feeding farm animals, like pigs. This strategy for organic waste management is highly evolved among many food manufacturers and is often a source of revenue for production facilities (Food Waste Reduction Alliance,

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