We love food and as dietitians, it’s our passion and calling. At the 95th Royal Agricultural Winter Fair’s Nutrition Forum, we joined chefs, farmers and scientists to discover more about food’s farm to table journey. We even had the chance to meet the Federal Minister of Agriculture Hon. Lawrence MacAulay on opening day!
The Food and Nutrition Annual Forum was organized by members of Dietitians of Canada. Featured speaker Dr. Mike von Massow, from the University of Guelph highlighted why we waste so much food both at home and in food service/grocery business and what we can do about it. Here are 5 takeaways from his presentation:
- Food waste awareness is increasing in the public eye. Canadians are starting to take notice of the amount of food that goes in the green bin or garbage. Some people may even feel guilt or shame when talking about their food waste.
- Fact: 50% of food waste comes from homes! Researchers say that simply thinking about food waste helps you throw out less. Be especially mindful of fruit and vegetables as produce makes up almost 70% of total food waste!
- ‘Best Before Date’ does not necessarily mean ‘Bad After’. Do you know how to interpret and apply ‘Best Before Dates’ shown on pack without compromising food safety? Send us your questions!
- Choose what you can use and don’t buy too much at once. Not only does this cut food waste, but it also helps save money. Menu planning, pantry checks and correct food storage practices will also help reduce food waste.
- Foodservice and Grocery are not immune to food waste and customers may form judgements around the amount of food left uneaten on a plate or thrown away by businesses. In restaurants, a plate waste assessment can help start a discussion about serving food differently to reduce waste. Registered Dietitians can help with this work!
What’s your plan to save food from the green bin? Contact us for credible & doable tips that can help you cut waste, save money and eat well.