University of Saskatchewan works with City of Saskatoon to minimize food waste

There’s a new study from the University of Saskatchewan in partnership with the City of Saskatoon to find new ways to minimize edible food waste.

When food makes it to institutions like grocery stores or restaurants, it is expected to be consumed.

However, not everything on the shelves or on the menu is used. Much of this food ends up in the landfill.

It is estimated that 30-40% of all food produced in Canada each year is wasted or lost.

By working together, the city and the university hope to start recycling food instead of wasting it.

“Food waste contributes significantly to what ends up in our landfill. When it ends up in the landfill, it costs us money. So methane emissions, greenhouse gas emissions, it’s a drain on resources,” said Rachel Engler-Stringer, USask associate professor in the Department of Community Health and Epidemiology.

Recycling food is taking something inedible and turning it into soups or jams. Some people even take banana peels and turn them into snacks.

Not only does this prevent food waste, but it also helps the city economically by creating more job opportunities.

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