Fresh food composted by Greater Victoria grocery stores could be feeding the region’s vulnerable, say a network of organizations working to create a centralized distribution centre.
The centre would be a place to store and sort unsold fruits and vegetables from Thrifty Foods, before they are distributed to food banks, community centres and anyone else in need.
“The demand from [grocery shoppers] seems to be about perfect items, when in reality, there are so many examples of food that’s healthy and fresh and edible [that’s taken off the shelf],” said Mustard Seed executive director Colin Tessier.
“It’s not a matter of giving the lowest quality to people in need. This is taking stuff that is high-quality and fresh and getting it in people’s hands.”
The new partnership could mean food banks like the Mustard Seed could keep their doors open longer, thanks to a more steady flow of fresh produce, Tessier said.
But one of the project’s goals is to reach people who can’t afford fresh produce and are not using food banks, said Angela Hudson, executive director of St. Vincent de Paul Society.
Fourteen per cent of Greater Victoria residents lack access to fresh food, according to the Victoria Foundation’s 2014 Vital Signs report.
The distribution centre would be administered by the Food Share Network, an organization that formed in 2014 to co-ordinate among more than 40 stakeholders concerned with food security.
“We want this to be a real game changer in how food is distributed,” said the network’s co-ordinator, Brenda Bolton.
Although the distribution centre would only accept food from Thrifty Foods, many other chains already have food-recovery programs in partnership with specific organizations, Bolton said.
Ralf Mundel, senior director of operations for Thrifty Foods, could not say what portion of produce goes to waste through the chain, but said it’s “fairly significant.”
Like many grocery retailers, Thrifty Foods pulls products off the shelves when they near their “best before” date, even if the food is still good.
“When people look at the best-before date, they want to make sure there’s a lot of time on it. We have to find ways to bring this really great food to other people,” Mundel said.
“It’s not inferior food. It’s just the food that a majority of [customers] are not accepting at this point.”
Giving the project its first boost are the Rotary Clubs of Greater Victoria, which are working toward a $100,000 fundraising goal. The clubs will be selling raffle tickets for a donated 2015 Nissan Rogue.
Tickets are available online at rotaryraffle.ca and through a mobile ticket booth moving throughout the capital region until the draw Aug. 9.
The Victoria Foundation has committed up to $100,000 in matching funds. CEO Sandra Richardson said it fits the foundation’s commitment to improve the region’s food security.
The total cost of opening a distribution centre has not been determined and potential sites have not been identified.
A draft business plan is expected by the end of August, Tessier said.
About $31 billion worth of food is wasted each year in Canada from farm to fork, according to a 2014 study by the Ontario-based advisory group Value Chain Management Centre.
A 2012 report by the Natural Resources Defense Council found that 40 per cent of all food in the United States goes uneaten.
An average grocery store throws out about $2,300 US worth of food each day, the report found, most of which is still edible.
