Food Waste challenge

Reducing food waste is one of the top Drawdown solutions to fight climate change and shrink our collective environmental footprint.

Our six-week challenge offered Toronto residents simple activities and strategies around avoidable food waste. We know that food waste is a big contributor to global warming, but there are so many other benefits to being more mindful of how we use food. Conscientious planning, shopping and consumption benefits our physical health and saves money as well. On a broader scale, it can improve access to food for others and promote more sustainable practices in the food supply chain.

By thinking about where our food comes from, and how our choices affect the resources available to others — now and in the future — we become more active stewards of a healthy and equitable planet.
We are grateful for the participants and partnerships that helped build community around this important issue. We look forward to continuing conversations on the many intersecting solutions to systemic issues within the food sector.

NEXt steps in the community

Community leaders share their perspectives on where we go from here to tackle food waste and the systemic challenges around food. This is an important conversation at a time when 1 in 8 Canadians are food insecure in the midst of staggering abundance. This interview was conducted by Erin Andrews, Founder & Executive Director of Impact Zero @impactzero.ca

Resources

We have collected all the resources provided to participants during the challenge in one place.

Food Waste Resources

Challenge Ambassadors

We invited community leader and advocates to talk about the weekly challenges from their perspective. We deeply appreciate their insights. In addition, we direct a special thanks to our partner Erin Andrews, Founder & Executive Director of Impact Zero (@impactzero.ca), who produced the videos.

WEEK1

Rose Barcarse

Second Harvest

WEEK2

Wasteless.food

WEEK3

Monique Chan, Dayna Stein and Sophi Robertson

WEEK4

Michelle Delaney

Thorncliffe Park Urban Farmers

WEEK5

Sunday Harrison

Green Thumbs

WEEK6

Ronnie Seagren

ECOLOGOS/WATERDOCS

A third of the food raised or prepared does not make it from farm or factory to fork. Producing uneaten food squanders a whole host of resources—seeds, water, energy, land, fertilizer, hours of labor, financial capital—and generates greenhouse gases at every stage—including methane when organic matter lands in the global rubbish bin. The food we waste is responsible for roughly 8 percent of global emissions.

Weekly Challenges

Week 1

Weighing

Week 2

Planning

Week 3

Lessons

Week 4

Best

Week 5

Shopping

Week 6

Reduce

Food Waste Challenge Champions

Our champions are guides for the challenge.

Our Champions

Lin and Toni Sappong — Plasticfree Toronto
Suki Hon — sukihon.com
Meera Jain — thegreenmum.net

Meera Jain — thegreenmum.net
Sofyia Chorniy — @sofiyalovesnature
Angelina La , Bridget Carter-Whitney, Christina Li, Maleeha
Mehreen, Jerry Wang — @Food Unity

Sharing Anishnawbe teachings around food

Nothing is ever in abundance, there is only a certain amount we can take, and a certain amount we can give – we always have to respect it.

We are grateful to Melissa Stevensons and John LaForme, from the Anishnawbe Health Foundation, for sharing their teachings with us. The foundation supports Anishnawbe Health Toronto, which provides health services grounded in indigenous culture and knowledge to Toronto’s indigenous population. In thanks for their generosity, you are welcomed to make a donation in Melissa or John’s name to support the foundation.

When we think of the causes of global warming, fossil fuel use most often comes to mind. Less conspicuous are the consequences of our breakfast, lunch and dinner.

Contact Regenerate TO