The Commission for Environmental Cooperation (CEC) has estimated that Canadian households waste 85 kg of food per person annually. Food waste has become an increasingly common focus for policy, regulation, interventions, and awareness-raising efforts in Canada. However, there is still a relative dearth of data to inform such decision-making processes or to provide narratives to contextualize behavior change efforts. In this paper, we describe the results of an uncommonly detailed observational study of household food waste. A total of 94 families with young children living in Guelph, Ontario chose to participate in this study. Over the course of multiple weeks, we collected data on their food purchases, food consumption, and waste generation. All three streams of waste (garbage, recycling, and organic waste) were audited and the food type, degree of avoidability, and weight of each individual component of the organic waste stream was recorded. Using this highly granular data set, we found that the average household in our study generated approximately 2.98 kg of avoidable food waste per week. This estimate was then contextualized in terms of economic losses (dollar value), nutritional losses (calories, vitamins and minerals) and environmental impacts (global warming potential, land, and water usage). In short, weekly avoidable food waste per household was calculated to be equivalent to $18.01, 3,366 calories and 23.3 kg of CO2. These multiple valuation frameworks, which are based in detailed observations of family food behaviors rather than estimations derived from system-wide data, will enable more informed and urgent conversations about policy, programming, and interventions in order to reduce the volume of wasted food at the consumer level.

Food waste has serious economic and environmental repercussions, and there is growing policy attention to this issue in Canada. This study investigates how the material characteristics of wasted food influence its circulation and management in the City of Guelph, Ontario. Based on interviews with informants across the food value chain, we learned that there is a high reliance on systems and techniques to determine when food becomes waste (including cold chains, best before dates, and aesthetic standards). We document how these systems pervade the food chain and food recovery efforts, and also note attempts to disrupt their momentum. Our analysis emphasizes the relational agency of food waste: how social and cultural contexts interact with food’s vital materiality in the determination of when it becomes waste, the circumstances under which waste can become food again, and how organic matter can find a second life as a source of energy and nutrients.