Carly Fraser’s research on food waste in Guelph

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.

Carly CBC

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.

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Spain’s “Espigoladors” harvest unwanted crops to feed the hungry

Image: Natalia Lázaro Prevost via The Guardian

Spain has made progress in closing food cycle gaps by stopping food waste at its source. The social organization “Espigoladors“, or gleaners, recruit volunteers to harvest rejected farm produce, which is then donated to food banks. Those volunteers who already use food banks are allowed to take home a box of their harvest at the end of the day. Gleaning has long been a tradition in Spanish culture: it is understood to uphold the dignity of the poor by providing them a job of harvesting crops and allowing them to take home a part of their harvest as payment. In modern day Spain, this old practice has been revived and may prove to be effective in feeding the hungry while reducing food waste.

A lot of preventable food waste occurs on farms, where rejected fruits and vegetables are left to rot because of strict aesthetic standards set by grocery chains. However, donating the produce or selling to a different buyer can be expensive or logistically challenging for farmers who often do not have the resources to carry out food-rescue programs. Volunteer programs such as the Espigoladors are needed to move food from the farm to those in need.

In addition to redirecting rejected produce to food banks, the Espigoladors have started a line of products called “Es Imperfect” (Is Imperfect) of jams, soups and sauces made from rescued produce. The label has seen incredible success and the company is looking to expand further.

 

 

Cafeteria serving free meals in Rio will use excess food from Olympic Village

With the Euro Cup and Wimbledon behind us, and the Rio Summer Olympics underway, 2016 is shaping up to be a truly phenomenal year for mega sporting events. Yet, mass events are nearly always associated with mass food waste. In order to ensure that all athletes, fans and workers are fed, catering companies produce incredible amounts of food, of which some inevitably is wasted.

Image via ClimateActionProgram.org

There is also an issue with garbage separation during such events. During the London 2012 Olympics, cross-contamination of biodegradable and non-biodegradable food items proved to be a challenge for properly composting discarded food. The leader of the London 2012 sustainability program, David Stubbs, told The Guardian that cities must have the infrastructure to deal with the excess amount of waste in order for any recycling or composting program to be successful. In Rio, programs are being put in place to help curb waste, including Refettorio Gastromotiva, a cafeteria set up in Rio’s favelas that uses excess food from the Olympic village. Run by world-renowned chef Massimo Bottura, the cafeteria serves free meals to anyone who comes to their door. Bottura has invited chefs from around the world to participate in Refettorio, and has worked with organizations in the city of Rio throughout the process so that the cafeteria will still operate after the Olympics are done.

You can learn more about Refettorio Gastromotiva here.

How Denmark has become a trailblazer in the food waste revolution

From discount surplus food stores to hosting the Green Growth Forum in their capital city, Denmark has established itself as a world leader in the global fight against food waste. The country has more initiatives to reduce food waste than any other European nation, which have all contributed to a 25% reduction  of food waste over the past few years. Their success is largely due to the grassroots initiative Stop Spild Af Mad or, Stop Wasting Food, a NGO founded by Danish graphic designer Selina Juul. The group aims to educate consumers on the impacts of food waste as well as bring media attention to the issue, through campaigning and being active in policy making. One particularly successful campaign tackled the issue of “UFOs” or “Unidentified Frozen Objects”.

Speaking to The Guardian, Juul said “we ran a campaign about having a clearout once a month to eat your UFOs…We also promoted ‘Sunday leftover tapas’, and the idea that if you’re going away, you give your neighbour everything in your fridge – and they do the same for you.”

Juul also campaigned, and was largely successful, in breaking the stigma associated with asking for doggy bags at restaurants. The practice was previously unpopular among Danes who were embarrassed to be taking home the leftovers, as their name implies the food is only good enough for a dog. Over the years, Stop Spild Af Mad has worked to rebrand them as “goody bags”

Image: Bo Welfare via The Guardian

Stop Spild Af Mad has also partnered with Bo Welfare, a social housing organization in the Danish city of Horsens. They have worked together to establish a pop-up shop where customers pay 20 Kroners (about $3.90 CAD) for a reusable bag, then fill it with any amount of surplus produce from the store shelves.

Another prominent organization in the food waste revolution is WeFood, Denmark’s first surplus grocery store that sells food originally destined for the trash, for 30-50% cheaper. The store has been a huge success partly due to its intentional resistance to being branded a charity. Anyone, from all walks of life can buy the discounted fruits and vegetables. This removes the stigma associated with going to a food bank and allows people from all socioeconomic backgrounds to benefit from inexpensive, healthy produce- all while reducing food waste.

A UK add for the Too Good to Go app

A startup company that has seen amazing success in fighting food waste is Too Good To Go, an app that connects users with leftover foods from all-you-can-eat buffets, which are popular among Danes. The app has now spread to 9 countries, prevented about 200 tonnes of carbon emissions by redirecting food waste and has provided thousands of meals to those in need.

Denmark is making big moves in the fight against food waste. It appears that all of the food waste organizations are taking a bottom-up approach to the issue and are working towards shifting society’s relationship with food from away from indifference and towards one that is more positive and conscientious. As a majority of food waste occurs in the household, these grassroots movements are exactly what is needed to end food waste and create a sustainable food system!

Reclaiming food waste at the Mexican-U.S. border

Thousands of pounds of produce cross the Mexican-U.S. border everyday, destined for grocery stores all over the United States and Canada. Once they arrive, truckloads of fruits and vegetables are assessed based on factors like market demand and physical appearance. If they do not fit the bill, they are dumped near the boarder or sent to the landfill.

Yolanda Soto took notice of the waste and its potential to feed needy members of her border community of Nogales, Arizona. She began intercepting and redistributing food destined to be wasted at the border. Soon after, she started a food waste diversion program called “Borderlands Food Bank”. The program now serves over 16 000 people, providing fresh fruit and vegetables, as well as healthy recipes to food collectors.

Yolanda Soto, CEO of Borderlands Food Bank, near her home in Nogales, Arizona. The border between the U.S. and Mexico can be made out in the background. Photograph by Bryan Schutmaat

Yolanda Soto, Founder and CEO of Borderlands Foodbank (photo via nationalgeographic.com)

Now the CEO of Borderlands, Soto oversaw the redirection of 39 million pounds of food in 2015 alone. The company’s lengthy list of recipients includes over 150 non-profit hunger organizations across the United States as well as the Mexican State of Sonora.

Soto’s hard work has not  gone unnoticed, with stories of her success emerging in National Geographic.

Read more about Borderlands Foodbank and Yolanda’s story here.

Massimo Bottura teams with Montreal chefs to combat hunger and food waste

World-renowned chef Massimo Bottura is joining forces with three Canadian chefs to combat food waste and end hunger. Bottura is the owner and chef at Osteria Francescana, a three Michelin star restaurant known for pushing boundaries and fostering innovation in Italian cuisine. Now, he is fostering a solution to hunger and food insecurity in Italy and around the world, by opening soup kitchens that serve gourmet meals made from rescued food.  Bottura’s campaign against food waste began when he converted an old theater in Milan into a soup kitchen during the Expo Milan in 2015. Using only food leftover from the Expo, Bottura and a team of Canadian chefs created a gourmet meal and served  anyone who came to the theater doors. After completing a project called “Theater of Life”, a multi-media documentary based on his efforts to reduce food waste, Bottura is now planning to open another soup kitchen at the Rio Olympics using excess food from the events.

Read Phi Center’s interview with Massimo here.

 

Famed Italian chef Massimo Bottura launched his waste reduction campaign in October, when he began using the food waste from Expo Milan to run a local soup kitchen.

 

Image from www.cbc.ca/news/canada/montreal/montreal-chefs-massimo-bottura-food-waste.

 

 

 

 

 

 

 

FOUND hopes to reduce food waste and feed the hungry in Halifax

Lindsay Clowes and Laurel Schut, co-owners of FOUND, show off one of their new business cards at the Halifax Public Gardens on Wednesday.

Lindsay Clowes and Lauren Schut of Halifax show off their new business card for FOUND
(Image from www.metronews.ca/news/halifax/2016/06/15/found-gets-off-the-ground-reduce-halifax-food-waste)

After both completing a masters degree in environmental studies, Halifax residents Lindsay Clowes and Lauren Schut began brainstorming ideas to reduce food waste. Focusing on food redirection, they came up with the idea for FOUND, an initiative that collects, saves and uses food that would other wise be destined for the trash.

The first two features of their three-pronged approach to reducing food waste include talking care of unsold produce at farmers’ markets and helping farmers outside the city get rid of unsalable produce by organizing volunteer harvest days. The third approach is to organize urban harvest events, which will see the harvesting of forgotten gardens around the city.

Members of the community are already taking great interest in the initiative. Farmers offer their extra or “unfit for market” produce, and  organizations provide meals to people asking for their rescued goods. Clowes and Schut also plan to preserve unused food to resell.

Read more about FOUND’s story here.