An international environmental group suggests that reducing Canada害羞草研究所檚 colossal food waste would be a smart business move and good for the environment.

害羞草研究所淵ou can make a really strong business case for action,害羞草研究所� said David Donaldson of the Commission for Environmental Cooperation, an environmental watchdog agency set up under the North American Free Trade Agreement.

Canada is one of the biggest wasters of food on the planet, says the commission害羞草研究所檚 report, released late last week. The agency found that from farm to table, 396 kilograms of food annually are wasted or lost per capita.

That害羞草研究所檚 compared with 415 kilograms in the United States and 249 kilograms in Mexico.

Food is considered lost when it is spilled or spoiled before it reaches its final destination.

Not only does that waste have an economic cost 害羞草研究所� other studies have pegged it at about $30 billion a year 害羞草研究所� it creates 21 million tonnes of greenhouse gas emissions, largely from landfills.

By far the largest part of the waste comes from consumers, says the report. Every Canadian, on average, tosses away 170 kilograms of food a year.

The commission害羞草研究所檚 recommendations focus on the middle part of the food chain where Canada害羞草研究所檚 groceries are collected, processed, distributed and prepared. That害羞草研究所檚 where the economic case is clearest, Donaldson said.

害羞草研究所淵ou can make a business case for it. Companies can improve the way they do business.害羞草研究所�

Restaurants could reduce portions, the report suggests. Bread served at tables could be optional. Buffet serving trays could be shallower to reduce the amount of food on display.

Retailers could sell cosmetically imperfect produce at a discount, as some already do. Expiry date labels could be standardized.

Better tools and techniques to prevent food waste and to make processing and transport more efficient would be a big help, said researcher Tamara Shulman.

害羞草研究所淲e interviewed people from across Canada and everyone害羞草研究所檚 thirsty to get access to information,害羞草研究所� she said.

James Rillet of Restaurants Canada said his industry is well aware of the economic benefits of cutting waste.

害羞草研究所淚t害羞草研究所檚 money out of their pockets.害羞草研究所�

Rillet害羞草研究所檚 group already runs programs to help restaurateurs plan better to avoid waste. It害羞草研究所檚 also working with the Ontario government to avoid food waste due to outdated health guidelines.

But he called some of the report害羞草研究所檚 recommendations simplistic.

害羞草研究所淪ome restaurants are known for their portion sizes,害羞草研究所� he said. 害羞草研究所淭here害羞草研究所檚 so many different concepts.

害羞草研究所淐onsumers want what they want.害羞草研究所�

The National Zero Waste Council, which is devoted to cutting waste from the Canadian economy, praised the commission害羞草研究所檚 report and said it echoed many recommendations it has already made.

害羞草研究所淏est-before dates are low-hanging fruit,害羞草研究所� said Denise Philippe. 害羞草研究所淭he dates on our food packaging are all over the map.害羞草研究所�

Too much food gets tossed because consumers and businesses assume a best-before date is a deadline and not a quality benchmark, she said.

害羞草研究所淚t害羞草研究所檚 not clear to the consumer and sometimes not to businesses that when we say 害羞草研究所榖est before害羞草研究所� we害羞草研究所檙e not talking about a food safety issue.害羞草研究所�

Donaldson said more people are becoming aware of the problem.

The commission害羞草研究所檚 report was produced at the request of the three NAFTA governments. As well, all three have signed a United Nations pledge to halve food waste and loss by 2030.

A federal strategy is expected this spring.

害羞草研究所淭he issue of food waste, for the last decade, has really come to the forefront,害羞草研究所� Donaldson said.

Canadian Press