As consumers become more aware of the amount of food that is being wasted not only in the home, but commercially as well, food retailers and restaurants are looking towards technology to ease the issue of waste.
Wasteless, capitalizing on “the internet of things,” is a startup that aims to be “the internet of groceries.” It does so by cataloging when a food is set to pass its best before or sell by date, and adjusts the price accordingly. The technology is automatic, saving the grocery store the time and staff resources to have to change the price manually. Food that is getting close to the end of its best by or sell by date can then be purchased at deep discounts by shoppers. By being able to sell the food instead of paying to dispose of it, it may assist grocery chains in reaching their “triple bottom line” of people, profit, and planet.
Additionally, this technology is working to help dispel some of the myths around best before dates, which many mistakenly believe refer to food safety. In reality, best before dates are indicators of freshness, and some do not even apply if the food has remained sealed/unopened.
More information about Wasteless can be found here.
Carly Fraser, a member of our research team, was recently profiled by the CBC. Her project involved a photovoice study of the moment when “food” becomes “waste” in Guelph households.
The article discusses a very successful event that shared some of the results from this study; we will share video of the event when it becomes available.
WRAP has a new plan to reduce food waste in London. The UK charity has long been at the forefront of the fight against food waste by creating and implementing food waste reduction strategies that have been adopted by countless organizations and businesses. However, their new plan is innovative in its intention to combine food waste reduction, promote food recycling while encouraging healthy eating. TRiFOCUL, or Transforming City FOod hAbits for Life, is a £3.2 million project that will begin this September and will run for three years. WRAP hopes to prevent food waste and encourage healthy eating by influencing consumer behaviour and attitudes towards food preparation and purchasing. TRiFOCUL will use a variety of techniques to reach the public, including events, advertising and direct communication with residents.
Image via The Grocer
Londoners waste about 900 000 tonnes of food each year, about 540 000 tonnes of which is avoidable. With this new initiative, WRAP hopes to help Londoners save around £330 million worth of food yearly.
“We want to help Londoners consume food more sustainably, save money and get a bit healthier by doing it, and then use their food recycling services more effectively” said Antony Buchan, Head of Programme at Resource London. “TRiFOCAL will build on the work we’ve done with Recycle for London and the Little Wins Love Food Hate Waste campaign. It delivers an exciting new chapter in making the capital greener.”
Read more about the TRiFOCUL initiative on the WRAP website here.
The latest food waste reduction strategy to come out of Montreal is a grocery store that aims to operate on a “zero-waste” policy. Located in the Rosemont area, Méga Vrac sells food in bulk and does not offer any products that are packaged. Instead, the store asks that customers bring their own containers to fill with purchases.
Image: The Canadian Grocer
Food packaging is a major contributor to waste, as food it often sold in packages that are too large for people to consume. However, with stores such as Méga Vrac, customers can choose the amount they need while avoiding excess packaging that food is usually found in.
Previously, the store was not zero-waste but co-owner, Ahlem Belkheir said she was inspired to transform it because her customers were already bringing in their own containers. She saw an opportunity for change as she realized the demand for zero-waste existed. Belkheir also is focussing on preventing waste at its source by bringing their own barrels and containers to their suppliers.
Belkheir told The Canadian Grocer that she is not wary of competing zero-waste stores, because she believes everyone – including other grocery stores – should be working towards reducing waste as well. “Our lives should become zero waste.”
Read more about Méga Vrac here.
Copenhagen has introduced a new, mandatory system of household food waste separation. By providing all households, regardless of size or location, with a bucket and biodegradable bags, the city hopes to reduces the amount of food that ends up in landfills. Previously, participation in food waste separation was voluntary and residences were not provided with buckets or bags.
The separated food waste will be collected by city workers and processed at a biogas plant. The byproduct will then be used as fertilizer on farmer’s fields. City officials are confident that the new plan will be readily accepted among Copenhagen residences, as Danish people are already very environmentally aware. Many people separate food waste already without any forceful regulations.
Morten Kabell, the city’s deputy mayor for technical and environmental issues, told Danish news site CPH Post that “Copenhageners are very good at taking responsibility for the environment and climate. We see that with all the people riding their bicycles to work in the wind and rain. So I think we can get a lot of Copenhageners to sort more of their waste if we make it simple and manageable for them.”
You can read more on the new policy here.
As the majority of Canada’s food waste occurs in the household, some of the most effective waste reduction strategies focus on the individual. In support of this idea, Sustain Ontario has released its second Food Waste Toolkit, a guide for municipalities and regional governments, food policy councils, NGOs and community groups. It contains information on existing initiatives as well as opportunities to reduce food waste at the household level.
Canadians waste more food at the household level than any other sector.
Image: Sustain Ontario.
The online toolkit seeks to help communities in maximizing food waste reduction, offers economic benefits to local economies and facilitates partnerships with actors across sectors.
Read more about the toolkit as well as Sustain Ontario’s other food waste initiatives here.
From Saturday, September 17th to the following Sunday, students from the University of Guelph worked tirelessly to develop a tangible solution to food insecurity. The event, called the Feeding 9 billion Challenge, was originally developed by Guelph Professor Evan Fraser and has spread to universities across the country. Over the course of the weekend, students divided into groups based on shared interests. By the end of the challenge, some amazing ideas had formed that have the potential reduce and food insecurity.
Judges giving feedback to the groups. Image: Ideas Congress via Twitter
It was very encouraging to see many of the groups focus on reducing and redirecting food waste for their solution. One promising idea was “Late Night Bite”; an app with with users can buy discounted food (that would otherwise be tossed) from restaurants and businesses just before closing time. Other ideas included a food truck that serves recovered food waste, as well as an increase in insect protein consumption to replace livestock-based diets.
The students involved in the challenge will be developing their ideas over the course of the fall semester and will undoubtedly have some amazing final pitches in December.
You can read more about the Feeding 9 Billion challenge here.