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Waste not
According to the United Nations, one- third of all food produced is lost or wasted each year. In Canada, an estimated $31 billion worth of food is wasted annually, and almost half of such loss occurs once food reaches the consumer. In developing countries, about 40 per cent of losses take place after harvest, and during processing.48 In Africa, for example, innovations such as village-level, solar- powered cold storage for perishable foods can help small farmers reduce harvest waste and losses, and improve their market access.
Investing in strategies to help prevent food wastage, from the kitchen right through to the biggest food producers, is something we all need to support.
That need includes  nding new uses for waste products, such as using coffee grounds to make recyclable single-serve coffee pods, or turning grape pomace (the skins left after ice wine is made) into cancer- ghting syrup which is high in antioxidants.
Courtesy of FFC Saskatchewan
Every year, consumers in more developed countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).49
In North America and Oceania alone, over 5.8 million tons of roots and tubers (beets, carrots, potatoes, etc.) are wasted. That’s just over
one billion bags of potatoes! 47
28 The Real Dirt on Farming
Eating locally
The idea of buying and eating locally produced food is very popular in Canada. The de nition of “local” varies, however, and can refer to a region, province, or even the entire country.
The local food movement has resulted in more farmers’ markets, local food stores, and food hubs. There are also many different “buy local” campaigns encouraging Canadians to support farmers in their own areas – by eating the fruits, vegetables, meat, cheese and yogurt, jams, honeys, and baked goods they’ve produced.
The Canadian climate means, though, that food cannot be grown year-round, and that there are many foods we enjoy eating that can’t be grown in Canada at all – coffee, cocoa, and tropical fruits, for example.
We also grow much more of certain types of foods than we could possibly eat here at home – think of lentils, peas, chickpeas, edible beans, canola, soybeans, and wheat – so we export many of these crops to countries around the world, where they’re an important part of peoples’ diets.

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