- Member of Parliament
- Liberal
- Willowdale
- Ontario
- Voting Attendance: 65%
- Expenses Last Quarter: $103,807.12
- Government Page
- May/10/24 12:57:13 p.m.
- Watch
moved:
That:
(a) the House recognize that,
(i) over 20% of food produced in Canada goes uneaten and wasted, costing the Canadian economy tens of billions of dollars,
(ii) individuals, families, and communities across Canada face critical levels of food insecurity,
(iii) surplus food unfit for human consumption may serve as animal feed, supporting farmers and reducing national methane emissions,
(iv) in 2015, the United Nations set Sustainable Development Goals that included a commitment to reduce food waste by 50% by 2030,
(v) national strategies have been developed across the world to reduce food waste by incentivizing food donations and preventing the destruction of unsold yet safe and edible food products; and
(b) in the opinion of the House, the government should develop and implement a national strategy to reduce food waste and combat food insecurity to,
(i) establish a National Food Waste Hierarchy,
(ii) align municipal and provincial regulations concerning food waste reduction and food donations,
(iii) lead efforts to reduce the adverse environmental impact of unused food resources,
(iv) establish protocols and partnerships to facilitate food redistribution and rescue efforts,
(v) identify policy and fiscal incentives to reduce food waste,
(vi) raise public awareness regarding food waste, food insecurity, and associated government initiatives.
He said: Madam Speaker, it is an honour for me to rise today and speak to my motion, which calls on the House to recognize the problem of food waste and food insecurity in our country and which advocates in favour of creating a national strategy to combat this challenge.
Fundamentally, what I address today is a question of resource efficiency. Every year, billions of dollars' worth of food goes to waste in Canada. In 2019, it is estimated that up to 58% of our national food production, amounting to a staggering 35.5 million tonnes, was lost or wasted. It is also estimated that over one-third of such food waste is avoidable and can be recovered. Such waste occurs right across the food production supply chain.
A variety of factors contribute to food waste. Price fluctuations and incorrect forecasts can leave farmers with surplus food that they are unable to sell and do not harvest. Produce graded by processors can also be deemed of incorrect size or visually subpar to be sold to retailers. Overstocking by grocery stores is also a common practice. Furthermore, a variety of public regulations and private practices regarding best-before dates, food labelling, and vendor supply agreements frequently lead to the destruction of unsold but wholesome food. As such, we should make every effort to ensure that we channel such resources to our communities.
The direct economic costs are substantial. A 2019 report from Second Harvest estimated that the annual retail value of recoverable food waste is $49 billion. The downstream effects are also significant if we consider that wasted resources such as energy, land, labour and capital could be poured into producing food. These are costs that directly impact farmers and firms across our food supply chain and are ultimately reflected in higher costs for all Canadian consumers. As with many injustices, this is a cost that those people with the least resources, such as family farmers and lower-income households, bear the brunt and burden of.
Compounding all of this, food waste represents a major source of greenhouse gas emissions. Food disposed of in landfills is left to rot, where it decomposes into methane gas. Methane is a highly potent greenhouse gas. According to some calculations, methane traps 80 times more heat in the atmosphere than carbon dioxide. Accordingly, methane emissions from food waste represent approximately 56.5 million tonnes of CO2 equivalent, approximately 10% of our national total in 2019. Food waste in landfills also contributes to local soil and groundwater pollution. Due to such considerable environmental impacts, the 2015 United Nations Sustainable Development Goals included a global commitment to reduce food waste by 50% by 2030.
Most significantly, food insecurity is on the rise in our country. After considerable progress over many decades, food insecurity has increased since the global pandemic in 2020. Regrettably, 18% of Canadian families are estimated to have experienced food insecurity at some point throughout 2022. While food recovery efforts alone cannot address this challenge, it can play a key role in expanding access to charitable and community-based food organizations. Furthermore, by implementing national initiatives to reduce and recycle food waste, we can avoid food loss in households and potentially create downward pressure on food prices as inefficiencies are ironed out of the continuum of the supply chain.
It bears highlighting that our food supply chain is lengthy and employs well over two million Canadians in the production, transportation, processing, distribution and sale of food. This, I might add, represents well over 10% of our total workforce.
Food waste throughout the continuum from farm to fork impacts households throughout our beautiful country and harms our environment. Clearly, a robust and comprehensive national strategy is much required.
Food waste and food insecurity are economic and social challenges that affect every province and territory in our country. We must therefore introduce prudent policies at the federal, provincial and municipal levels. By crafting a national strategy built in full consultation and close coordination with other levels of government that also incorporate the expertise of industry, stakeholders and the non-profit sector, the federal government can play a crucial role in curbing and mitigating the challenge of food waste and food insecurity.
In addition, sustainable food policy is an important hallmark of any healthy society. While we cannot eliminate food waste, we can ensure that beneficial and effective pathways exist for farmers and manufacturers. We should also consider recycling initiatives. Considering innovative policies and programs is very much in line with recommendations adopted by Parliament's Standing Committee on Agriculture, in particular in its eighth and 10th reports tabled in 2023.
I would also be remiss if I did not recognize efforts adopted by numerous other countries around the world. We can be guided by the efficacy of new initiatives adopted by our peer countries in the G7, as well as more broadly among the OECD countries. For example, initiatives adopted in South Korea have increased that country's national food waste recycling rate from 2.6% in 1996 to 95% in 2022.
Another country that has achieved impressive results is Japan. According to the United Nations Environment Programme's “Food Waste Index Report 2024” released earlier this year, Japan has succeeded in reducing its per capita food waste by 28% since 2008 after it commenced quantifying food waste and ushered in a variety of reduction initiatives. Another good example is the concerted efforts made by the French government since 2016 that incentivize surplus food donations and reduce waste in accordance with EU food waste prevention targets. Italy has also been busy introducing reforms over the last several years.
More recently, the United Kingdom announced a comprehensive government food strategy in 2022 that includes provisions to tackle food insecurity, food waste and sustainability. Similarly, last December, the U.S. Department of Agriculture published a draft national strategy for reducing food loss and waste, and recycling organics. It is indeed high time that Canada join these countries in identifying innovative approaches to reduce food waste.
My motion outlines several key pillars such a national strategy should adopt. In an ideal world, not a single kilogram of food waste should be dumped into a landfill and left to rot into methane gas. While we cannot ensure that food waste is entirely avoided, we can certainly take steps to ensure that it is reduced considerably. Wholesome foods should be rescued, recovered and redistributed by non-profits, and what waste remains should be disposed of in a renewable manner.
Reduction initiatives are the most effective way to combat food waste. Tools are also available to ensure that efforts are made to economically benefit every link in our food supply chain. Frankly, food waste is currently treated as a part of the cost of doing business and is reflected in every individual Canadian's weekly grocery bill. The motion before us could begin the process of departing from the status quo.
The food industry should be encouraged to set reduction targets and to improve efficiencies in its operations. On the consumer side, the government can examine guidelines concerning packaging and best-before dates. Initiatives have been adopted in other peer countries that optimize packaging requirements to preserve food longer, while less restrictive best-before dates could ensure that consumers are not compelled to prematurely dispose of groceries that are wholesome and healthy yet past their retail prime.
Speaking of rescue, the federal government can play a crucial role in creating protocols and guidelines and in forging partnerships that can significantly incentivize the donation of surplus food.
For example, during the pandemic, the Ministry of Agriculture and Agri-Food created a surplus food rescue program. The program is estimated to have redirected 8 million kilograms of food that would otherwise have gone to waste. It clearly demonstrates how the federal government has supported and can continue to support food recovery programs.
While certain large retailers are currently donating a percentage of their food waste, further action is required to incentivize donations and to connect smaller retailers, producers and processors with community-based food programs. As such, the federal government should examine policy barriers and business practices that obstruct donations, establish clear national guidelines and regulations and adopt best practices for best-before labelling and perishable food donations.
An opportunity also exists to create information systems to enable food rescue organizations to effectively track and share the need for specific produce at various community food programs. We should also examine fiscal incentives that encourage food donations that have been adopted by several of our provincial governments as well as by other peer countries.
We must encourage private actors to create partnerships and logistical pathways that would allow wholesome food to be channelled towards community food programs. Farmers in Ontario, British Columbia and Nova Scotia who donate produce to such programs can claim a non-refundable tax credit worth 25% of the fair market value of the donation. A similar tax incentive exists in Quebec that permits tax credits for up to 50% of the value of food donated. According to Food Banks Canada, during the first year of Quebec's program alone, an additional 460,000 kilograms of nutritious food was donated to Quebec food banks.
Such initiatives simultaneously reduce waste, help Canadians in need and support our hard-working farmers. Accordingly, a national tax credit for food donations could reinforce existing provincial incentives. Such a tiered approach has been used effectively in the United States since early 2011, as the U.S. federal government and all but one state government offer such tax credits.
Finally, food waste can be recycled into other economically valuable products. In doing so, firms can profit while reducing associated environmental impacts. There are many ways to accomplish this. Surplus agricultural produce that cannot be donated can frequently be processed into animal feed, providing an economic boon to farmers and ranchers alike. Composting on an individual, municipal or industrial scale is also a sustainable way to treat and eliminate food waste. Composting also creates soil conditions and fertilizer that can be returned full circle to help our nation's food producers. Lastly, anaerobic digestion facilities can utilize bacteria to create biofuels or fertilizers out of food waste.
To supplement the initiatives referenced above, the government can also increase efforts to raise awareness of the true costs and impact of food waste, and identify steps that can be taken by households and private firms to combat the problem.
All parties of the House have explicitly recognized the need to reduce food waste, and I have no doubt that every member of the House can recognize the need for our country to tackle food waste and food insecurity. I therefore hope that each of them will see fit to support my motion to commence a comprehensive national dialogue on the need for our country to step up in tackling this challenge.
2026 words
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