Author: wpadmin

Food waste has always been one of my pet peeves. There’s something especially troubling about seeing perfectly good food discarded while so many people struggle to put meals on the table. That’s why I was inspired by a recent CBC article about Vancouver chefs TJ Conwi and Sean McDonald, who are proving that food waste and food insecurity can be tackled together.

When Good Food Goes to Waste

Many of us think of food waste as wilted lettuce or forgotten leftovers. But as chef TJ Conwi discovered while working as an executive chef in Vancouver, a staggering amount of perfectly edible food is discarded long before it ever reaches our plates.

We’re talking about crates of tomatoes, eggplants, mushrooms, and other produce that are perfectly safe and nutritious but may be the wrong shape, size, or colour for commercial standards. In Canada, nearly half of all food is wasted, and much of it is entirely avoidable.

Those numbers are hard to ignore, especially when almost one in four Canadians experiences food insecurity.

Turning a Problem into a Solution

When the pandemic disrupted the hospitality industry in 2020, Conwi found himself with access to surplus food that had already been ordered. Rather than let it go to waste, he began preparing meals for laid-off kitchen staff and friends facing financial hardship.

Along with fellow chef Sean McDonald, he co-founded ReRoot Kitchen, a Vancouver-based organization that transforms surplus ingredients into nutritious, chef-prepared meals for charities and community organizations.

Since then, ReRoot Kitchen has produced more than 500,000 meals using food rescued from farms, food service companies, and food rescue organizations.

It’s a remarkable example of what can happen when creativity meets compassion.

Surplus Doesn’t Mean Inferior

One misconception Conwi often encounters is that surplus food is somehow undesirable or destined for the compost pile.

In reality, surplus ingredients can be incredibly abundant and high quality. One recent haul included 18 large cases of mushrooms and hundreds of kilograms of spot prawn heads. Rather than going to waste, these ingredients became chowders, bisques, laksa, and rich cream sauces.

As home cooks, we can take inspiration from this resourcefulness. Vegetable stems can become soup stock. Overripe bananas turn into muffins. Leftover rice becomes fried rice or pancakes. Slightly bruised fruit is perfect in smoothies or baked goods.

Sometimes reducing food waste simply means looking at ingredients with a little more imagination.

Food Waste and Food Insecurity Are Connected

Conwi’s mission is deeply personal. Growing up in the Philippines, he experienced food insecurity himself. Today, he gives back by preparing healthy meals and snacks for children at Vancouver’s Landing Youth Centre using donated ingredients.

Sadly, the need is growing. What was once estimated at one in four children going to school hungry has now risen to one in three.

Those statistics are heartbreaking when we consider how much edible food is thrown away every day.

Food waste and hunger are often treated as separate problems, but they’re really two sides of the same coin. Every effort to rescue food helps preserve the resources, labour, water, and energy that went into producing it in the first place.

What Can We Do at Home?

Not everyone can rescue hundreds of kilograms of produce, but we can all make a difference.

Here are a few simple ways to waste less food:

Shop with a plan

Make a grocery list and buy what you’ll realistically use.

Store food properly

Proper storage can extend the life of fruits, vegetables, and leftovers.

Embrace imperfect produce

Crooked carrots and oddly shaped tomatoes are just as nutritious and delicious.

Freeze extras

Bread, herbs, berries, cooked beans, soups, and leftovers freeze beautifully.

Get creative

Soups, smoothies, casseroles, stir-fries, and grain bowls are wonderful ways to use up odds and ends.

Compost what’s truly unusable

Composting is valuable, but keeping food in the human food system whenever possible is even better.

Every Bite Matters

Stories like ReRoot Kitchen’s remind us that food has value far beyond its appearance. A slightly misshapen tomato or a surplus box of mushrooms still represents the land, water, energy, and human effort that brought it into existence.

Reducing food waste doesn’t require perfection. It simply asks us to be more mindful and more creative with what we already have.

And perhaps that’s one of the most hopeful lessons of all: sometimes the solution to two big problems—food waste and food insecurity—can begin with seeing abundance where others see scraps.

This post was inspired by a recent CBC article by Bridget Stringer-Holden about Vancouver chefs TJ Conwi and Sean McDonald and their work with ReRoot Kitchen.

A recent BBC article, “Seven Ways to Trick Yourself Into Eating Better,” highlights fascinating research showing that our food choices are influenced by much more than hunger alone. From the colour of packaging to the music playing during a meal, our senses are constantly shaping what we eat and how much we enjoy it. The encouraging news is that we can use these same cues to help support healthier eating habits.

Here are seven simple ways to put the science to work in your own kitchen and daily routine.

1. Beware of Bright Packaging

Bright colours and shiny wrappers are designed to grab our attention and can trigger cravings, even when we’re not hungry.

• Store cookies, chips, and sweets in opaque containers.
• Keep fresh fruit and healthy snacks visible and easy to reach.
• Place nutritious foods at eye level in your fridge and pantry.

2. Look Up, Down, and Avoid Checkout Temptation

We naturally reach for foods that are easiest to see and access. Grocery stores know this and often place impulse foods in prominent locations.

• Take time to scan the top and bottom shelves when shopping.
• Stick to a grocery list.
• Avoid lingering near checkout displays.

3. Eat With Heavier Bowls and Cutlery

Research suggests that heavier dishes and utensils can make meals feel more satisfying and enjoyable.

• Use sturdy bowls and plates.
• Eat with utensils that feel substantial in your hand.
• Sit down and create a pleasant mealtime experience.

4. Make Your Plate Beautiful

We truly do eat with our eyes first. Colourful, thoughtfully arranged meals can make healthy foods more appealing.

• Add a variety of colourful vegetables to your meals.
• Use fresh herbs and leafy greens for added colour and flavour.
• Take a moment to arrange your plate before sitting down.

5. Play Slower Music and Minimize Distractions

The environment around us influences how quickly we eat. Slower music and fewer distractions can encourage more mindful eating.

• Turn off the television during meals.
• Put away your phone.
• Play calming music or enjoy the sounds of nature.

6. Add Volume to Your Plate With Healthy Foods

Studies show that people tend to eat a similar amount of food by volume, regardless of calorie content. Increasing the amount of vegetables and fruits in meals can help create satisfying portions while boosting fibre and nutrients.

• Add extra vegetables to soups, stews, and casseroles.
• Mix spinach into pasta sauces or smoothies.
• Fill half your plate with vegetables.

7. Watch Out for the “Dessert Stomach” Effect

Ever felt too full for dinner but somehow found room for dessert? Simply seeing or smelling tempting foods can stimulate appetite, even when we’re physically satisfied.

• Pause before reaching for a treat and ask yourself whether you’re hungry or simply responding to a cue.
• Enjoy desserts intentionally rather than automatically.
• Keep highly tempting foods out of constant sight.

Healthy eating isn’t just about discipline, it’s also about designing an environment that works with us instead of against us. Small changes in how we shop, store food, and create our meals can make nourishing choices easier and more enjoyable.