If Canadians are among the worst culprits when it comes to wasting food, what can be done about it?
Two members of the University of Guelph’s Arrell Food Institute have some ideas.
In a new commentary in The Hill Times, Prof. Simon Somogyi, the Arrell Chair in the Business of Food, and Prof. Maria Corradini, the Arrell Chair in Food Quality, offer a few ideas for both consumers and government bodies.
They suggest new best-before and food expiration labelling, as well as incentives for companies looking to invest in methods of reusing unavoidable food waste.
Somogyi is a faculty member in U of G’s College of Business and Economics and studies agri-food value chains, food business sustainability and international market development.
A professor in the Department of Food Science, Corradini focuses on developing techniques to study foods and their stability to improve food safety and sustainability by decreasing food waste.