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Kitchen Scraps - Packaged Food Waste

Food waste packaging; food waste; kitchen scraps
Kitchen Scraps - Packaged Food Waste
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. But unfortunately we’re throwing away nearly 50% of it. Now that kitchen scraps are banned from the landfill it’s important to capture all kitchen scraps and food waste, both pre and post-consumer. There are several companies that can manage product destruction and de packaging for food waste items that can no longer be sold or reused.

Reduce | Reuse | Recycle | Facilities

How do I go green?

Reduce

Perhaps the easiest and quickest place to cut costs and in any food service operation is at the garbage bin, especially now that kitchen scraps and food waste are banned from Hartland landfill as general refuse. Food wastage represents inefficiency, plain and simple. There is nowhere else where as many opportunities for improvement present themselves so dramatically.  Cut Down on Your Disposal Costs - By decreasing the amount of food wasted, businesses pay less to dispose of unused products. Reduce Your Over-Purchasing & Labor Costs - In making strides to prevent food waste, you can reduce costs by purchasing only the food that will be used, or by decreasing improperly prepared foods. Additionally, reducing food waste can increase staff efficiency and reduce energy and labor associated with disposing of food. Reduce Resource Use Associated with Food Production - There are many inputs to grow food, including water, fertilizers, pesticides, and energy. By wasting food, you are also wasting the resources that went into growing it. Additionally, 14 percent of greenhouse gases in the United States are associated with growing, manufacturing, transporting, and disposing of food.

Reuse

Packaged food that is no longer able to be sold can be deconstructed and repurposed. Farmers in the region would be interested in taking the food waste for the farm food and then the packaging materials could be used for crafts and storage.

Recycle

Food waste, regardless of its packaging, should not be disposed of as general refuse. The food content can be composted and the packaging can be recycled where possible. There are several companies that provide product destruction and de-packaging services to ensure materials are disposed of properly – see facilities listed below.

Facilities

  • reFUSE

    304 John St
    Victoria
    250.381.6007

  • The Environmental Story

    Hundreds of years ago grocery shopping was a very different process. Nowadays consumers have many options on where they purchase their groceries and what type of food they can buy. But all those options make it difficult for food companies to manage customer demands with sourcing and food regulations. In developing and developed countries which operate either commercial or industrial agriculture, food waste can occur at most stages of the food industry and in significant amounts.

    Packaging protects food from damage during its transportation from farms and factories via warehouses to retailing, as well as preserving its freshness upon arrival. Although it avoids considerable food waste, packaging can compromise efforts to reduce food waste in other ways, such as by contaminating waste that could be used for animal feedstock.

    Retail stores can throw away large quantities of food. Usually, this consists of items that have reached their either the best before, sell-by or use-by dates. Food that passed the best before, and sell-by date, and even some food that passed the use-by date is still edible at the time of disposal, but stores have widely varying policies to handle the excess food. Some stores put effort into preventing access to poor or homeless people, while others work with charitable organizations to distribute food. Retailers also contribute to waste as a result of their contractual arrangements with suppliers. Failure to supply agreed quantities renders farmers or processors liable to have their contracts cancelled. As a consequence, they plan to produce more than actually required to meet the contract, to have a margin of error. Surplus production is often simply disposed.

    Did You Know?

    A Vancouver couple lived for six months only eating food that had gone beyond the “best before date” and made a documentary outlining what they learned about food waste packaging and waste: http://www.foodwastemovie.com/