One of the key findings of the 2024 report is that total food waste in Canada has decreased by 19.7% since 2019. This indicates that the Canadian food system has become more efficient overall, with fewer total losses along the supply chain. Despite this progress, avoidable food waste—which could be prevented with better practices—has risen by 6.5%. This paradox reflects the growing complexity of the food waste problem.
A combination of factors drives the increase in avoidable food waste. Inflation has significantly impacted consumer behavior, leading to more waste at earlier supply chain stages, particularly with field crops, fresh produce, and dairy. These sectors have seen the highest rates of avoidable FW, which now occurs more often during processing and manufacturing than at the household level. The rising cost of living has also heightened consumer expectations for food quality, leading to greater rejection of food that appears less fresh or close to its “best before” date.
One of the most significant shifts highlighted in the report is how inflation has affected consumer purchasing and waste patterns. Canadians are more price-conscious than ever, but this has not led to reduced waste. Instead, there has been an increase in avoidable FW upstream, partly due to retailers’ and consumers’ heightened focus on food quality and expiration dates.
For example, fresh produce and dairy products are now more likely to be discarded before reaching households due to concerns about freshness and safety, even though these items are still edible. Consumers are paying more attention to “best before” dates (BBDs), often misunderstood as safety indicators rather than quality. The report identifies that 23% of avoidable food waste is directly tied to date coding practices, with BBDs frequently causing premature food disposal. Items like salt, which has an almost infinite shelf life, still carry BBDs, causing confusion for consumers and leading to unnecessary waste.
Food waste has a profound environmental impact, and the updated research underscores how reducing FW can be a powerful tool in combating climate change. According to the 2024 report, the GHG emissions associated with food waste—particularly avoidable waste that could have been eaten—are enormous.
The emissions tied to avoidable food waste in Canada amount to 25.69 million metric tonnes of CO₂e each year, and the emissions from total food waste reach 77.65 million tonnes. These figures highlight the environmental cost of wasted food, which generates harmful greenhouse gases during its production, transportation, and eventual decomposition in landfills.
Beyond emissions, the report also highlights the “virtual water footprint” of food waste. This term refers to the water used to produce food that goes to waste. The virtual water footprint of avoidable food waste is estimated at 13,314 million cubic meters annually, representing 35% of the total water footprint associated with the 21.2 million metric tonnes of food waste generated in Canada annually. This means that billions of liters of water, often from regions experiencing water scarcity, are being wasted on food that never gets consumed.
Food waste isn’t just an environmental issue—it’s also a significant economic one. The 2024 report estimates the value of avoidable food waste at $58 billion annually. This figure is conservative, given that food sold in hotels, restaurants, and institutions (HRI) is typically priced higher than in retail. The economic cost of food waste to industry alone is estimated at $17.73 billion, which equates to 12% of the prices paid for food at retail in 2022.
With inflation driving food prices, this waste represents an enormous financial burden on consumers and the food industry. Households feel the strain as food prices rise, yet a significant portion of their purchase is wasted. Meanwhile, food businesses are seeing tighter margins as they grapple with rising costs and the pressure to reduce waste.
Since 2019, industry and government bodies have noticed a noticeable shift in how food waste is perceived and addressed. The updated report highlights that many food businesses have implemented more robust waste measurement and reduction strategies. Larger companies, in particular, have appointed dedicated Environmental, Social, and Governance (ESG) teams to track and reduce their waste. As a result, the data collected in 2024 is more detailed and consistent compared to 2019.
The Canadian government has also improved food waste monitoring and reporting, revising how food waste statistics are recorded nationwide. These efforts are critical in understanding the full scope of the issue and ensuring that policies are in place to support waste reduction at all levels of the food system.
The updated Avoidable Crisis of Food Waste report shows that while Canada has made progress in reducing total food waste, avoidable food waste remains a persistent and growing issue. As inflation continues to affect consumer behavior and businesses adjust to new economic realities, tackling food waste will require even more concerted efforts from all stakeholders.
Addressing the role of date coding, improving consumer education on food safety, and expanding government and industry initiatives are critical steps to reduce avoidable food waste. As food prices continue to rise, reducing waste could provide much-needed relief to consumers and businesses, offering environmental and economic benefits.
