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The Region is currently drafting a 20-year Waste Plan based on the vision and objectives approved by Council in January. This brief survey will help us understand what you think are important areas for the targets and actions being developed to achieve our objectives.
Are you throwing out more food than you realize—food that could, at one point, have been eaten?
In 2017, the National Zero Waste Council conducted research on household food waste in Canada, and the results were shocking.
63 per cent of the food Canadians throw away could have been eaten.
For the average Canadian household that amounts to 140 kilograms of wasted food per year—at a cost of more than $1,100 per year!
For Canada as a whole, that amounts to almost 2.2 million tonnes of edible food wasted each year, costing Canadians more than $17 billion!
Learn more about how to plan meals, store your food and get creative with your leftovers because edible food doesn't belong in the Green Bin.
Practice proper meal planning to buy only what you need
Plan meals, use grocery lists, and avoid impulse buys. This way you’re less likely to buy things you don’t need and that you’re unlikely to consume.
Buy exactly what you need. For example, if a recipe calls for one lemon, don’t buy a whole bag. Instead buy loose produce so you can purchase the exact number you’ll use. Likewise buy grains, nuts and spices from bulk bins if you only need a small amount.
Check the refrigerator. Next week’s meals get their start in the refrigerator. See what needs to be used up and then think of a meal to make with those items. Check your pantry for the rest of the ingredients and add missing pieces to the shopping list.
To preserve freshness and nutrition, use perishables like seafood and meat earlier in the week and save staples like pasta and rice for later in the week. Some greens, like kale and chard, will stay fresh longer than others.
Lean on frozen ingredients. Frozen foods have nearly all the nutrients and sometimes more than their older fresh counterparts.
Cook and freeze. Soups, stews, casseroles and lasagna can all be made in large batches and then frozen and defrosted when you need a quick dinner.
Eat what you buy
Use it all. When cooking, use every piece of whatever food you’re cooking with whenever possible. Use vegetable and meat scraps in homemade stocks.
Produce doesn’t have to be tossed just because it’s reaching the end of its peak. Soft fruits can be frozen and used in smoothies; wilting vegetables can be used in soups etc.
When you’re reheating, take out only the portion you plan to eat. Do not heat up the whole tray of lasagna if you’re just going to have one serving. If you don’t finish the serving, compost it.
Understand date labelling. There are different kinds of date markings, depending on the product. The most common terms are "best-before" dates, "packaged on" dates, and expiration dates. Knowing what these terms mean will help you understand the labels, which in turn will help you make informed choices about the food you buy.
Eat refrigerated leftovers within 2 to 3 days or freeze them for later use.
Food should be refrigerated within two hours of preparation. Even though it may seem energy efficient to let food cool down on the counter before sticking them in the fridge, there can be a risk if they are left out too long. Refer to these Food Safety Tips on how to cool and store your leftovers safely.
Compost any cooked food left out at room temperature for more than two hours.
Practice FIFO. It stands for First In, First Out. When unpacking groceries, move older products to the front of the fridge/freezer/pantry and put new products in the back. This way, you’re more likely to use up the older stuff first.
Store food properly in the fridge. They don’t call it a produce drawer for nothing. Learn how and where to store specific products in the fridge and they’ll likely to keep longer.
Store things properly in the freezer. How and where you store products in the freezer makes a difference in how long they’ll last.
Keep it covered. Tightly cover your leftovers to minimize contamination from the air and to prevent drying out your food. Refer to these Food Safety Tips on how to cool and store your leftovers safely.
Get creative with leftovers
Eat leftovers! Brown bag them for work or school for a free packed lunch. If you don’t want to eat leftovers in the days after they’re cooked, freeze and save them for later.
Think “ingredients” not leftovers. Turn extra pasta or cooked vegetables into a frittata. Blend cooked vegetables with a can of whole tomatoes and create a veggie-packed sauce for pasta. Create burritos with leftover cooked rice, meat and vegetables. The possibilities are endless.
Split the dish. If eating out, split the dish with a friend so you don’t waste half of your oversized meal.
Take home leftovers. Even if you’re not splitting meals, those portion sizes don’t have to be wasted. Ask for a takeout container or better yet, bring your own reusable container.
Share. Made a quadruple recipe of lasagna? Gift it to friends, family or neighbours.
Compost what's left
Always put food waste in your backyard composter or Green Bin, NEVER in your recycling or garbage.
