Did you know that one third of food produced today is either lost or wasted? In Canada, that equals 31 billion dollars per year! There are many ways that you can help but we thought we would share with you, what we at Chefs Plate are doing to combat the issue of food waste. If you’ve cooked with us before then you know that our boxes arrive at your door portioned perfectly for you and your family. So, no extra parsley going to waste when all you need is a sprig!
We wanted to dive deeper behind the scenes and lift the curtain on some of our supply chain processes and how they help combat food waste.
How we get our ingredients from farm to plate while reducing waste
Our food waste reduction methods all start at the beginning with our Strategic Sourcing Team who work with our chefs on the menu months before it gets to you.
Due to our subscription model, once our menus are decided, we are able to give our farmers a very accurate estimate of the exact quantities needed to fulfill our orders. The product is then sent directly from the farm to our distribution centre to be packaged and sent to you!
How we’re different from supermarkets or restaurants
Unlike supermarkets or restaurants, we never have to guess inventory which means there is little to no leftovers or food waste for us. On the other hand, supermarkets are left with produce that doesn’t always sell out that ends up in the trash!
Fresh food sold in supermarkets also isn’t always as fresh as you might think. Produce that is meant for grocery stores are often picked before they are fully ripe to make it easier to transport and store for long periods of time. Quality is further compromised in transit as it is shipped from the farm, to a food terminal, through several distribution centres, to the grocery store hub and finally your local grocery store shelf. This process, on average, takes 10 days from farm to grocery store – which is THREE times longer than our process. We skip all the middlemen and go directly to the producer. This means that it takes us only 3 days to get the product from the farm to your home!
How we help cut down on food waste
Did you know that less than 1% of ALL our food is wasted? In the traditional grocery store format, there is an average loss of 5 to 6% in produce, 3 to 4% in meat, and 3.5% in seafood in retail stores. We’ve been able to achieve less than 1% waste thanks to our unique model, which allows us to predict demand and cultivate great relationships with our farmers to grow only exactly what’s needed for our recipes, as well as perfectly portioned ingredients for you, our customer! Any time we have excess food, we always donate it to our partner, Second Harvest. They take this excess food and make it in meals to help support community agencies around Toronto so they’re able to supply food to those who may not have access to it.
Food waste is and will always be a top priority for us at Chefs Plate and we hope you’ll join us on our mission to combat it!