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Nov 22 , 2020Views : 25190
Canada moves to reduce food waste with new initiative
According to estimates, more than half of Canada’s food supply is wasted annually and $49.5 billion of that wasted food is avoidable. Food is wasted from farm to plate, through production, processing, distribution, retail, food-service and at home.Challenge Streams A and B are now open for concept applications with a closing date of 18 January 2021. Up to $10.8 million will be awarded to innovators with an innovative way of “doing business” (that is, a new business model) that can prevent or divert food waste at any point from farm-to-plate.
Background information
- 8 percent of all greenhouse gases worldwide are the result of food waste.
- Eligible participants of the Challenge could include for-profit and non-profit organisations, Indigenous organisations, community groups, Canadian academic institutions, regional and municipal governments, and individuals. The Challenge is open to international applicants with a Canadian partner or an ability to register to do business in Canada.
- The Food Policy for Canada is a roadmap for a healthier and more sustainable food system in Canada – one that builds on the Government’s ambitious agenda to support the growth of Canada’s farmers and food businesses, as well as key federal initiatives.
- The Food Policy for Canada will also help the country meet its commitments under the United Nations’ Sustainable Development Goals, including to end hunger, promote good health, cut food waste, and encourage sustainable food systems.
- The Government of Canada is also supporting the reduction of food waste during COVID-19 through the Surplus Food Rescue Programme. This programme diverts excess food from waste or disposal while addressing food insecurity of vulnerable populations impacted by the pandemic.
- Canada is committed to the United Nation’s 2030 Agenda for Sustainable Development, including Sustainable Development Goal 12.3, which sets a target to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.
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