Reboot of “The Growing Challenge: Part 3: The Hidden Threat of Food Spoilage and Waste”

Summer bounties are hitting our dinner, picnic and BBQ tables, and farmers are busy gearing up for another fall harvest season. But have you ever considered how much of the food we produce in Canada never even makes it to your plate? Or how much goes into the green bin?

This year on Disruptors, an RBC Podcast, we tackled the challenge of food waste in a special series called “The Growing Challenge: How Canada Can Lead the Next Green Revolution in Agriculture.” We’re showing good progress on limiting food spoilage and waste, but we can – and need to do – more.

Listen in as host John Stackhouse hears from a variety of experts including Meeru Dhalwala, author, chef, and the co-owner of Vij’s and Rangoli restaurants in Vancouver; Randy Huffman, the Chief Food Safety and Sustainability Officer at Maple Leaf Foods; Kevin Groh, Senior Vice President of Corporate Affairs at Loblaw Companies Limited; and Jeremy Lang, the founder and Vice-President of Sustainability at Pela Earth, the creator of a smart composting system called Lomi.

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