Become a Zero Food Waste leader.
Rethink2gether: a unique service that supports
the food industry in achieving
a Zero Food Waste strategy
You will be interested to work with us if you want to:
Reduce your food costs while minimizing your environmental impact.
Align your food brand identity with your environmental and social values.
Attract clients by addressing current concerns and talented employees who are looking to work in an environmentally responsible company.
Today, everyone is, to a different degree, informed and aware of the consequences of human pressures on natural resources and society. The actions to be taken to fight climate change, to strengthen social justice and to preserve the beautiful ecosystem of which we are a part must be done without delay so as not to compromise the well-being of future generations.
According to a recent study conducted by the Canadian Broadcasting Company, the average Canadian wastes over 170 kilograms of food per year. This staggering statistic indicates that food waste is highly correlated to over-consumption and financial mismanagement. Besides financial toll, the amount of food waste in Canada also shows that there is an opportunity for food to be diverted from landfills, and put to a better use from the get-go. FoodBanks of Canada reported that 13% of Canadians do not have enough access to quality food. The high amount of food insecurity in Canada further suggests that if fellow Canadians bought less food, cooked meals ahead of time, or even composted food themselves, the problems of increasing food waste and food insecurity would be greatly mitigated.
Beyond personal satisfaction, reducing food waste has obvious environmental benefits. The environmental impact of food waste stems from the greenhouse gases that result from its preparation and decomposition. Methane from food waste rotting in landfills is 25 times more powerful a greenhouse gas than carbon dioxide. It is not only the methane from food waste that must be considered, but also the methane emitted and resources used throughout the entire period of growing, processing and transporting food.