International Day of Awareness of Food Loss and Waste 2025

Every year, billions of tonnes of food are lost or wasted worldwide. In Canada alone, more than half of all food produced is not eaten, creating significant economic, social and environmental challenges. On September 29 2025, the International Day of Awareness of Food Loss and Waste (IDAFLW) will once again call attention to this urgent issue.

For the Canadian food industry, IDAFLW is a chance to reflect on how food safety practices, innovation and waste prevention strategies can make a meaningful difference.

Explore International Day of Awareness of Food Loss and Waste 2025

The Canadian Institute of Food Safety (CIFS) has created a helpful summary of everything you need to know about International Day of Awareness of Food Loss and Waste. Click on the topics below to learn more:

What is the International Day of Awareness of Food Loss and Waste?

What is the difference between food loss and food waste?

The impact of food loss and waste in Canada

The role of food businesses in reducing food loss and waste

Practical food waste prevention strategies for businesses

How Canada is tackling food loss and waste

The role of Food Handlers in preventing food loss and waste

Frequently Asked Questions

What is the International Day of Awareness of Food Loss and Waste?

The International Day of Awareness of Food Loss and Waste was established by the United Nations Food and Agriculture Organization (FAO) and the UN Environment Programme (UNEP). 

The FAO’s food loss and waste prevention initiative encourages individuals, businesses and governments to take action by:

• Improving supply chain management
• Investing in better storage and transportation technologies
• Supporting consumer awareness campaigns
• Building stronger partnerships between governments and industry

This work aligns with Sustainable Development Goal 12.3, which aims to halve global food waste at the retail and consumer levels by 2030.

What is the difference between food loss and food waste?

The terms are often used interchangeably, but they have different meanings:

• Food loss happens early in the supply chain, during production, storage, transport and processing. For example, bruised fruit discarded before reaching stores or fresh produce spoiling during transport
• Food waste happens at the retail or consumer level, such as when restaurants overproduce meals or households throw away leftovers

Understanding the difference between food loss and food waste is critical because solutions vary depending on where waste occurs.

The impact of food loss and waste in Canada

Food loss and waste in Canada is a pressing economic, environmental and social issue:

• Nearly 58 percent of food produced in Canada is lost or wasted each year (Second Harvest, 2019)
• Wasted food contributes to nearly 56 million tonnes of CO2-equivalent emissions annually
• At the same time, almost 1 in 7 Canadian households experiences food insecurity

Reducing waste saves money, protects the environment and helps ensure more food reaches people in need. For food businesses, it also supports compliance with Canadian food safety regulations and builds consumer trust.

The role of food businesses in reducing food loss and waste

Every food business has a role to play in addressing this issue of food loss and waste. Poor handling, inadequate storage and insufficient staff training are common causes of food spoilage. By focusing on food waste reduction and embedding sustainability into operations, businesses can:

• Lower costs and improve efficiency
• Reduce environmental impact
• Strengthen compliance with food safety regulations
• Demonstrate leadership in food sustainability in Canada

Aligning these actions with sustainability goals also positions businesses as responsible contributors to the fight against food loss and waste.

Practical food waste prevention strategies for businesses

Implementing effective food waste prevention strategies can start with small, practical steps:

• Inventory management: Use the FIFO (First In, First Out) method, label products clearly and monitor expiration dates
• Safe storage practices: Maintain proper cold chain systems and use suitable containers to reduce spoilage
• Portion control: Train staff to prepare meals that match demand to avoid overproduction
• Menu planning: Design menus that make efficient use of ingredients across multiple dishes
• Donations and composting: Partner with local food banks or composting programs to redirect surplus food

These strategies reduce waste while reinforcing food safety and sustainability commitments.

How Canada is tackling food loss and waste

Canada is addressing food loss and waste through several initiatives, including:

• Food Waste Reduction Challenge (Agriculture and Agri-Food Canada) which supports innovation in processing, distribution and retail
• National Zero Waste Council, which promotes collaboration and consumer education
• Donation programs, where businesses redirect surplus food to charities rather than discarding it

Despite these programs, progress requires everyday actions from both businesses and individuals.

The role of Food Handlers in preventing food loss and waste

Food Handlers are on the front line of prevention. Their daily choices, from proper storage to careful preparation, directly affect how much food is lost. With a Food Handler Certification, staff are better equipped to:

• Recognize and avoid the Temperature Danger Zone
• Apply safe food handling practices that prevent contamination
• Use FIFO (First In, First Out) to minimize waste and maintain freshness
• Monitor food quality to reduce unnecessary discards
• Contribute to a culture of food sustainability in Canada

Education empowers staff to minimize waste while ensuring customer safety.

Frequently Asked Questions

Q. When is the International Day of Awareness of Food Loss and Waste 2025?

A. International Day of Awareness of Food Loss and Waste takes place on September 29 2025, as part of a global UN initiative.

Q. What’s the main difference between food loss and food waste?

A. Food loss happens early in the supply chain, while food waste occurs at the retail and consumer levels.

Q. Why is food waste important in Canada?

A. Canada wastes millions of tonnes of food each year, creating environmental harm, economic losses and worsening food insecurity.

Q. What is the FAO food loss and waste initiative?

A. The Global Initiative on Food Loss and Waste Reduction was introduced by the UN Food and Agriculture Organization (FAO) to reduce waste through improved supply chains, awareness campaigns and international collaboration.

Q. How can Food Handler training help reduce waste?

A. Training equips staff with safe storage, preparation and handling practices that prevent spoilage and unnecessary discarding of food.

Taking action on International Day of Awareness of Food Loss and Waste 2025

The International Day of Awareness of Food Loss and Waste 2025 is more than a symbolic event. It is a reminder that Canadian food businesses, governments and consumers all share responsibility for building a sustainable food system. Reducing waste protects the environment, saves money and strengthens food security.

At the Canadian Institute of Food Safety (CIFS), we support food businesses with training, resources and practical guidance that strengthen food safety practices while helping reduce food loss and waste. By improving knowledge and embedding smart practices, businesses can make meaningful progress toward sustainability and compliance.