The business case for reducing wasted food has never been clearer. Rising costs and shifts in consumer spending have affected all food sectors. As of February 2024, 62% of Canadian restaurants were operating at a loss or just breaking even. Damaged goods, production mistakes and unsold products all contribute to food waste and impact the bottom line.
Minimizing food waste in businesses not only helps reduce inefficiencies and costs, but it can help cut emissions and conserve resources like water and energy.
