Trashed & Wasted; A Charity Event


Waste not want not, innit?

Waste not want not, innit?


Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.” 

Food waste is a big problem in much of the western world. Supermarkets, consumers, restaurants and other food producers, providers and merchants throughout the world waste as much as a third of the food produced. According to the Food and Agriculture Organization of the United Nations (FAO)  this amounts to 1.3 billion tonnes. In North America and Europe, this works out to each man, woman and child wasting between 95 and 115 kilograms of food each year. Also according to the FAO, “…in medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behaviour of consumers plays a huge part in industrialized countries.”


Too ugly to eat?

Too ugly to eat?


One of our behaviour patterns is our penchant for tossing out any produce that does not look like it would win a red ribbon at the county fair. So-called “Ugly Fruit and Vegetables” don’t have a chance as they are often dismissed and tossed early on in the chain from the farm to supermarket shelf, or, if they do make it, lay rejected by consumers who have been conditioned to believe that they deserve “nothing but the best” even if this standard of beauty is chiefly a superficial consideration. Fortunately many “Ugly Vegetable” campaigns are popping up, changing the way suppliers and consumers approach the idea of seeking perfection in the produce aisle.

“In developing countries 40% of losses occur at post-harvest and processing levels while in industrialized countries more than 40% of losses happen at retail and consumer levels”

As if this weren’t bad enough, arbitrary expiration/ best before dates determined by the food manufacturer to get us to discard even more viable foodstuff also contribute to huge amounts of pointless waste, inculcating in us a paranoia that borders on the absurd and usurps common sense.

There is some hope, however. In this excellent article Christine Sismondo discusses some of the “Zero-waste” initiatives being enacted citywide and nationwide by markets, farms and chefs; even hotels, breweries and distilleries are coming up with innovative ideas to make 2017, as Ms Sismondo calls it, The Year of Mindful Eating and Drinking.




And right in our own backyard, at the Wychwood Barns  on March 1st, some of Toronto’s top talent-chefs, brewers, distillers, artists and innovators- will be hosting “Trashed & Wasted,” a charity event that aims to make us re-think trash, and waste, “ for a one night celebration of the sustenance, beauty, and benefits of what was once simply trashed and wasted.” Proceeds from the event will go towards supporting Second Harvest Toronto, the main provider of fresh food to people in need in Toronto.

“Trashed & Wasted will pair innovative chefs with ethically-minded suppliers to create dishes from rescued food. Local brewers, distillers, and drinks experts will be challenged to concoct libations from repurposed ingredients. Local artists and designers will display creations from disposed and found objects….”

 Participants in the event include Sanagans Meat Locker, Porchetta & Co, Hooked Inc, Arepa Cafe, Montgomery’s Restaurant, Rainhard Brewery & Yongehurst Distillery as well as suppliers Blackbird Bakery, Chasers Juice, Chocosol, Montforte Dairy, Soma Chocolate, Sanagans Meat Locker and Hooked Inc. This is not a sit down dinner, but more like a bazaar. Admission is 35$ at the door, but only 30$ if you get in on the earlybird special 




Individual food items will be on sale for 5$ each. What will these talented and ethically-minded chefs be serving? How will they tempt us with treats and dishes made from ingredients that were saved from an ignominious fate? Show up at Wychwood barns at 6 pm March 1st and find out for yourself!

Let Food Live: The Movie

When you pick up your latest issue of Edible Toronto, you’ll notice that we’ve chose to shine a light on the issue of Food Waste.

Did you know that more than 1/2 of the food thrown out in Canada comes from our homes?

We asked environmentalist and filmmaker Andrew Nisker to tell us how he keeps food waste to a minimum at his house.

In his film Garbage: The Revolution Starts at Home Andrew challenged a family to keep all of their garbage for three months! Now, let’s see how he manages to keep food out of the compost bin between grocery shops.

For more on how to reduce your food waste visit While you’re at it, enter our Twitter contest by sharing your best food waste tip @fiestafarms using the hashtag #letfoodlive

Food Waste Tips Contest #LetFoodLive


There’s all kinds of wisdom about how to throw away less food–there’s the kind your grandmother passed down, the kind you’ve learned on your own, the kind you learned on a celebrity cooking show, etc.

Wherever you found it, we want you to know your food saving tips– in 140 characters or less.

We’re on a mission to get you to waste less food, so we’re rewarding your best ideas.  Here how the contest goes:

  • Tweet your tip to preserve food at home (inside the fridge or out) to @fiestafarms on Twitter using the hashtag #letfoodlive (sorry folks, only Twitter submissions will be eligible)
  • We’ll share your tips in blog posts and across the whole social media universe
  • Three winners with the best tips will get $25 Fiesta Farms gift certificates
  • Contest ends Dec 1oth/2012

Ready? Set? Ok folks, Let Food Live!

We Say “Let Food Live:” Here’s Why…


Take a look inside your fridge. No, really look. My guess is it’s not too pretty in there. Wilting greens, shrivelled cheese, mushy fruit. Sound familiar?

Old food isn’t just an assault on the senses, it’s a waste of money and damaging to the environment. In fact Jonathan Bloom, author of American Wasteland says:

The Deepwater Horizon oil spill was, obviously, a national tragedy. Yet every year we squander 70 times that amount of petroleum through a simple, preventable source: wasted food.

Recent stats report that 40% of all our food ends up in the trash. That’s just less than half of what we eat. We can do better.

We’re kicking off a series dedicated to reducing how much of our food finds its way into the garbage.

Here’s how we’ll be helping you reduce your food waste:

  • We’re running a Fiesta Farms Twitter contest where you’ll be asked to submit your best food saving tips in 140 characters or less to win a Fiesta Farms gift certificate. All you’ve got to do is use the hashtag #letfoodlive. Contest ends Dec 10th.
  • Great blog posts on everything from using your leftovers to reorganizing your fridge
  • A video from Andrew Nisker (the filmmaker who brought you Garbage!) to consider the huge role food plays in generating waste with some tips from the expert himself
  • Ongoing content all about how you can do more while wasting less
  • And we’re getting it all started by featuring some helpful tips and a call to action on the back of our favourite magazine, Edible Toronto  (and featured above)

If it sounds like the kind of New Years’ resolution you can get behind, follow the series and chime in with all of your best ideas.

Inventive Uses For Leftovers

Today’s post is the first in a series that Fiesta Farms will run, in keeping with our newest ad in Edible Toronto’s winter issue, concerning household food waste. Check out this video, from acclaimed director Andrew Nisker for some more tips on how to reduce food waste in your home.

That is not a very exciting title, is it? Inventive Uses for Leftovers. Bleah. In fact it might be right up there with the now infamous most boring headline ever, “Worthwhile Canadian Initiative”
But with the Ontario based Value Chains Management Centre recently reporting that twenty-seven billion dollars (yes, Billion with a B) of food is wasted in Canada every year, and that over fifty percent of this waste is household leftovers tossed into the garbage, we think it’s high time consumers addressed this unconscionable and wasteful habit. Whatever happened to your grandmother’s adage, “Waste not, want not”? Continue »