Sustainability is HOT! Food industry leaders are responding to this ever growing consumer trend and making sustainability a top business priority. Responsible consumption is everyone’s responsibility and it encompasses concerns for people’s nutrition/health, for the welfare of animals and crops, for our communities and the environment overall. Here’s a selection of sound bites that we and other thought leaders tweeted from national events on sustainability food waste.
- “Features of a #SustainableHealthyDiet: reduce overconsumption; maintain a healthy weight; limit consumption of nutrient-poor foods; reduce food waste; conserve water and energy in the kitchen.” (DFC symposium)
- $31 billion of #FoodWaste in Canada 2014. 53% of food waste is from fruits n veggies. Yikes! (DFC symposium)
- “#ReduceFoodWaste by eating leftovers, meal-planning, preserving food.” (DFC symposium)
- “ReduceWaste! Eat what you buy – a family of 4 throws away over 120lbs of food a month!” (DFC symposium)
- “Some work to do: Canada wastes 40% of food post-purchase.” (DFC symposium)
- “Wasting less food is not only important from a sustainability standpoint but also for budgeting.” (Conference Board of Canada, Ontario Agri-Food Education Inc. presentation)
- Only “59 % of Canadians understand what organic food means” (Conference Board of Canada Report Card on Food)
- “Environmental footprint labelling is on the rise in grocery stores. Could this trend be here to stay?” (DFC symposium)
- “The food system of the future must be: nutrition sensitive; climate smart; secure the environment and our natural resources” (DFC symposium)
- 5 top tips from 100 years ago that still apply today: (DFC symposium)
- Buy it with thought
- Cook it with care
- Serve just enough
- Save what will keep
- Eat what would spoil