Food Waste – Aligning Government and Industry Within Value Chain Solutions – this report highlights the issue of FLW in Canada and, drawing on global comparisons, puts forward proposals to more effectively tackle food and associated wastes. It proposes how interactions within government and between government and industry be improved to enable the creation of an objective pragmatic roadmap for reducing FLW in Canada.
Looking at food waste along the value chain – March 24, 2016
February 24, 2016 — Katan Kitchens (http://www.katan.ca) and VCMI are nearing completion of their 30-month project to develop the first local Ontario value chain for quinoa. For details, see news release: Local Ontario Quinoa Project Completion NR – Feb 24, 2016
November 10, 2015 – Canadian Grocer article by Jerred Stuffco
The food waste problem isn’t going away. So what are grocers doing to remedy this widespread-and costly-dilemma? And what’s causing it in the first place?
Various food experts interviewed including Dr. Martin Gooch.
Conference website: www.zwc.ca
Dr. Martin Gooch joins panel discussion on “Inglorious Food: Food Waste and the Supply Chain”
SPARK Talk: Tristram Stuart, Founder of Feedback, National Geographic Emerging Explorer
The United Nations says about a third of all food grown or produced for humans goes to waste and, here in Canada, recent studies suggest that wasted food costs our economy about $31 billion per year. This session kicks off with remarks by a global campaigner, followed by a panel familiar with the real challenges, opportunities and successes in the fast emerging field of food-waste reduction. What can they tell us about the state of waste in the supply chain? How is the value of food waste being re-defined? What are businesses and governments doing to address food waste, on their own and together?
Moderator: Shelley Carroll, Councillor, City of Toronto, Ward 33 Don Valley East
September 30, 3015 – How to increase food security, raise household incomes and achieve economic growth in the face of climate change are all factors facing the Caribbean region.
The purpose of the manual is to assist governments and industry to achieve these outcomes through enabling the development of sustainable agri-food value chains.
The manual can be accessed here: Caribbean VCA Manual – September 2015
June 1, 2015 — VCM International has released a report comparing the relative capabilities and benefits of Ontario’s beef traceability systems with that of Australia’s National Livestock Traceability System. (To access the report, click here.)
Report Released on March 16, 2015 — In 2014 VCM International worked with the Global Food Traceability Centre (GFTC) on a year-long project concerning the international seafood industry and seafood traceability.
The purpose of the project was to strengthen the performance of the seafood industry by providing practical research and advice concerning the value of traceability to:
- reduce waste
- enhance consumer trust
- increase business efficiencies
The project examined the impact and effectiveness of traceability as a means for businesses operating along the seafood value chain to adapt to the dramatic changes that are impacting the industry globally.
The final report can be accessed online. An Executive Summary of the report (available on GFTC’s website) can be accessed here.
Katan Kitchens and Value Chain Management International are progressing into the second year of their 30-month project to develop the local Ontario value chain for quinoa. Click here for an update on the project.
The new report – Food Waste in Canada – $27 Billion Revisited – Dec 10, 2014 – states that the actual quantifiable figure is $31 billion: a 15% increase from VCMI’s 2010 report estimation.
Five key takeaways from the 2014 report:
- Canada’s annual quantifiable food waste cost is $31 billion.
- The true cost of food waste in Canada is $107 billion.
- This is calculated by taking United Nation’s Food and Agricultural Organization’s estimation of the value of food wasted representing only 29 percent of the true cost.
- For businesses – the total cost of waste along a value chain can exceed the combined margins of the involved companies.
- For consumers – avoidable food waste can increase the cost of food by 10 percent or more.
- Through reducing food waste, businesses can reduce operating costs by 15 to 20 percent and increase profitability by the equivalent of 5 to 11 percent.