Food “Waste” as an Asset

Food waste occurs at various parts of the food system, such as: over-production or loss of food during harvest; inadequate storage resulting in spoiling; food loss or damage during transportation/distribution; waste during processing; waste at wholesale, retail or restaurant establishments; over-buying or throwing out food at the household level.

There is a large amount of food waste in Ottawa and across the country. This has economic, social/community, and environmental impacts.

At the local level, we can address barriers to effective waste management and recycling of food, such as improving municipal programs and strengthening food literacy. What’s more, we can reframe the way we think about this issue, as we can think about food “waste” as an “asset” or “resource.” For example, food scraps are used in compost, which helps restore nutrients to the soil.