These days, zero waste is on everyone’s lips, and for good reason: one third of world food production goes in the garbage, meaning no one eats it. Imagine how much money you could save if you stopped throwing out your leftovers: e.g., that long forgotten freezer meat, all the unused carrot tops and broccoli stalks, and those yogurt containers way in the back of the fridge? Not to mention the rest! Lucky for you, there are several ways you can turn this waste into wealth.
What’s the true cost of home food waste?
Although some waste can be attributed to the food industry, annual food waste in the home is estimated at $17 billion in Canada alone. That amounts to $444 of food in the trash per person, per year, meaning that a four-person household could save upwards of $1,100 a year if they adopted a zero-waste lifestyle.
Am I contributing to food waste?
Ask your neighbours or loved ones if they tend to waste food and you’ll likely get a response in the negative—72% of Quebec residents don’t think that they do.* Generally, folks think that they waste very little food. However, as crazy as it sounds, 21% of food waste in Canada stems directly from the home, a.k.a. it ends up in our own personal garbage bins. Given the numbers, it’s highly likely that you, too, waste food that could have otherwise been eaten, even if it’s only from time to time.
Even if you compost your leftovers, remember that there is an environmental footprint attached to the production and transportation of the food that ends up on your table.
How can I reduce food waste at home?
Here are 6 easy ways to help you keep a large amount of food far away from your trash can each and every year.
Get into batch cooking
Meal prep is far and away the best way to edge closer to zero food waste and save more money. Plan what you’ll eat for the week, snacks included, and then stick to your shopping list.
The TADA! meal-planning app can help you get there. It suggests healthy recipes with ingredients from IGA’s weekly specials.
Another tip: when you’re at the grocery store, be on the lookout for “ugly” fruits and vegetables, which are just as nutritious as the lovely-looking ones but are often much less expensive. When you buy odd-looking produce, you help make sure it doesn’t end up as waste.
Manage your leftovers smarter
Most leftovers are good for 3-4 days when refrigerated. If you cook in large quantities, go into it eyes wide open and either eat everything before it turns, or freeze the ingredients right away to use later or in another meal.
Need some inspiration? Here are some dinner recipes that can easily turn into a completely different lunch the next day.
Learn the difference between the best before date and the expiry date
The best before date tells consumers when the product will lose some of the freshness and flavour promised by its producer, while the expiry date is all about food safety.
It’s a bad idea to eat food after the expiry date, but the same rule does not apply when it comes to the best before date. Generally speaking, food is still perfectly edible and recipe worthy after the best before date has come and gone. So go ahead, eat that yogurt—put it in a smoothie or your favourite muffin recipe. Don’t waste it!
Lean into freezing
Tons of food can be frozen! If you have food nearing the expiry date and you know you’re not going to eat it, freeze it.
For example, eggs can be frozen whole (without the shell), or you can separate the yolks from the egg whites. Milk can be frozen as well and used in recipes later on. Cheese can be grated and frozen. Meat and seafood can be cooked, frozen, and used at a later date. Fruit can be diced and frozen for smoothies and desserts. Leftover vegetables can be blanched and frozen and used in a future soup. Even bread, bakery items, dry goods, and nuts can be frozen!
Time for Tupperware
Inexpensive airtight containers help extend the shelf life of all sorts of food items. You can even re-use grocery items sold in plastic and glass containers, just make sure you wash before storing.
Enforce a FIFO policy
FIFO stands for “first-in, first-out”, meaning the first thing that you put in the refrigerator is the first thing that you need to use. Don’t use recently purchased food until you’ve eaten all the food that’s been in the fridge longer.
Attend Food Fight talks (finding free ways to waste less)
Launched in 2015 by Fonds Éco IGA and Jour de la Terre, Food Fight talks came into being as the result of an IGA food waste survey. This particular survey revealed that more than half of Quebec residents (55%) believed reducing food waste was very important, but the majority of them felt ill-equipped when it came to avoiding wasting food. It was clear that finding a concrete way to equip people was crucial, in addition to getting them in the mood for action. Food Fight workshops were created to fill these gaps.
Learn how to cut back on food waste
Here are the topics covered at 5 anti-waste tips and tricks sessions of Food Fight workshops and talks:
- Breathing new life into products that are nearing the end: Resuscitate old bread as well as veggies and herbs that are past their peak.
- Mastering food freezing and refrigeration: Learn the basics of getting the most out of your fridge and freezer.
- Cooking those less-loved foods: Get curious about how to cook the often-overlooked parts of vegetables (tops, stalks, peels, etc.)
- Demystifying expiry dates: Know the difference between the best before date and the expiry date.
- Keeping a fridge and freezer inventory: Find out how to keep an efficient inventory of everything going into, and coming out of, your refrigerator and freezer.
Stay informed!
Click here to find a talk near you.
Other IGA and merchant anti-waste initiatives
Aware of the powerful role it could play in the fight against food waste, IGA is proud of the significant efforts of many of its merchants, whose projects are making a real difference in the world.
Donating surplus food to charity
Many IGA merchants have entered into agreements with charities to implement food donation programs. Food staples come from different areas of the store, including the fruits and vegetables, bakery, and meat aisles, etc. Every year, tonnes of unsold products are donated to various organizations and food banks to be delivered to individuals and families in need (as-is or in the form of prepared meals).
Collecting compost in-store
Several supermarkets have introduced in-store compost collection programs, significantly alleviating landfills every year. In partnership with Jour de la Terre Canada, a residual materials management program has also been rolled out to help decrease the ecological impact of supermarkets.
Upcycling supermarket foods
Several foods are cooked in-store in an effort to provide premade meals to supermarket shoppers. Some products are reused from the very same supermarket, which helps reduce food waste and environmental impact.
An anti-waste app
When you download the FoodHero app, you can see which neighbourhood IGA near you is selling food nearing the expiry date at a steep discount. FoodHero is a super practical way to cut food waste out of your life and save money at the same time!
Let’s join one another in the fight against food waste!
*Survey conducted by Cube Research for IGA and Jour de la Terre (2015)