Wednesday 29 April 2026
Why Reducing Food Waste Matters
by Gabriela Bonilla-Gauthier
The average Canadian household wastes about 140 kilograms of edible food each year. For many families, this adds up to about $1,300 lost every year.
To put this into perspective, Canadians collectively waste:
· 130,000 heads of lettuce
· 1.3 million tomatoes
· 2.6 million potatoes
· 650,000 loaves of bread
· 1.3 million apples
· 640,000 bananas
· 1 million cups of milk
· and 470,000 eggs
Did you know that about 63% of our food waste can be avoided? With a few simple habits, we can save money, protect the planet, and make better use of the foods we love – foods that bring comfort and culture to our homes.
Three Simple Steps to Prevent Household Food Waste
1. Plan It Out
Before you shop, take a quick look in your fridge, freezer, and cupboards. Check what you already have at home that needs to be used soon, like vegetables, fruits, or dairy. Think about the meals you would like to cook this week and try to use these foods first.
Write a short grocery list to help you stay on track and avoid buying more than you need or have at home. This simple habit can save you money and waste less food.
2. Use It Up
One of the easiest ways to reduce food waste is to plan meals that use many of the same ingredients. This helps you use everything you buy. For example, use a whole chicken for several meals: roast it for dinner, shred the leftovers for sandwiches or jollof rice, and use the bones to make a simple broth.
Do you sometimes find yourself with food that is close to spoilage and not sure what to do with it? Here are some ideas:
· Brown bananas: Use them for banana bread or pancakes. You can also freeze them for smoothies.
· Wilted leafy greens: Add your collard greens or spinach to a hearty soup or stew.
· Leftover chicken or turkey: Transform it into Turkey Jambalaya.
· Leftover rice: Serve it with grilled mackerel and a salad. Or turn it into a quick stir-fry with sautéed veggies, scrambled eggs, or leftover meat.
3. Keep It Fresh
Organize your fridge and store your food properly to keep it fresh for longer. Here are 5 simple tips:
1. Do not keep milk or eggs in the door. The door is the warmest part of the fridge. It’s better for butter, sauces, and drinks.
2. Use the upper shelves for ready‑to‑eat foods like leftovers and drinks; this area is slightly warmer.
3. Use the middle shelves to store milk, eggs, and dairy products.
4. Store raw meat, poultry, and seafood on the lower shelf as it’s the coldest part in the fridge.
5. Set one crisper drawer to high humidity for vegetables, and the other to low humidity for fruits.
For a simple visual guide on where to place your foods in your fridge, visit Love Food Hate Waste.
Food Storage and Safety Tips
Follow these storage guidelines to keep your food safe to eat.
In The Pantry
Keep canned and dried foods on hand. They can last up to 12 months or more, depending on the item.
In The Fridge
If you have access to a fridge, refrigerate leftovers within two hours of cooking or eating. Once chilled, leftovers are safe to eat for two to three days. Keep your fridge at 4 °C or lower to keep food out of the “danger zone,” where bacteria can grow quickly.
In The Freezer
If you have access to a freezer, it’s a great way to keep food from going bad. Try to keep your freezer at –18 °C or lower. Most cooked meals freeze well, and leftovers can safely stay frozen for two to three months. For more details, see Health Canada’s Storing Leftovers guidelines.
Many fruits and vegetables also freeze well. Vegetables like yams, cassava, callaloo, and bell peppers maintain their flavour and texture when frozen. Fruits like bananas and mangos also freeze well for smoothies or baking.
Reduce Your Food Print
Your food print is the impact your eating habits have on the environment, your health, and your community. It includes all the steps needed to grow, produce, process, transport, and sell food, as well as manage food that is left over. When food is thrown out, all these resources are wasted too.
The good news is that small daily actions can make a real difference. Planning your meals, using leftovers, and storing your food properly can lower your food print and help protect the planet we all share.
Gabriela Bonilla-Gauthier is a dietetic intern at Ottawa Public Health and 4th year Nutrition and Dietetics student at the University of Ottawa.