“It has been a very fruitful relationship,” Jessica Wynne said with a chuckle.
Wynne is the Sustainability Specialist at Pfenning’s Organic Vegetables Inc., winner of the From-the-Farm Award, one of the categories in the 2024 Second Harvest Food Rescue Awards. Within less than a year, Pfenning’s has donated over 300,000 lbs. of organic fruits and vegetables to Second Harvest.
The Pfenning family has a long history of farming in Germany — more than 400 years — before establishing themselves here in New Hamburg, Ontario in 1981. Pfenning’s spans over 700 acres of fertile farmland, where 40 different crops of fruits and vegetables flourish under the stewardship of the family and their dedicated team.
Pfenning’s also gives back to the community by supporting local food banks and community fridges. The partnership with Second Harvest allows the farm to broaden its impact to more people in need across the province. A donation typically takes several days to process and involves different teams: from packing, weighing to loading.
“It’s a team effort and a team desire to want to make our community a better place,” Wynne said.
Receiving a Food Rescue Award was a humbling and emotional experience for both Wynne and the Pfenning’s team. Cognizant of the magnitude of avoidable food waste in the food industry, Wynne said it was a wholesome feeling to know that every odd-looking carrot, bunch of greens and pint of strawberries could find a home in somebody’s pantry.
“Farmers in general have a tremendous opportunity to make a meaningful difference regarding food security in our local community, our province, our country,” Wynne said. “It’s just a matter of wanting to feed our neighbours and having that extra diversion step so that our produce goes to feed people rather than ending up in compost.”
At the heart of Pfenning’s mission is a deep-rooted commitment to sustainable practices that preserve the balance and prosperity of the ecosystem for the next generation. To Wynne, it’s as simple as “farming with nature” by respecting the ecosystem that includes not only the crops, but also microbial life and soil health, the employees who are planting, harvesting and packing the items, and the consumers of the produce.
As an active member in organizations such as Ecological Farmers Association of Ontario, Canadian Organic Growers, the Organic Council of Ontario, Pfenning’s looks to inspire and work with other like-minded farmers to explore innovative options and opportunities for the farming industry to do better.
Pfenning’s current collaboration with Second Harvest champions a circular food economy. Surplus produce not meeting donation standards is returned to Pfenning’s for composting, nurturing next season’s crops. This ensures nothing goes to waste — it’s the best of both worlds: nourishing people and the soil for healthy and resilient crops. The project is well underway, and Wynne is excited to see the results in the coming months.
Looking ahead, Pfenning’s envisions a future grounded in continuity and commitment.
“We will continue to be a family-owned organic farm that prioritizes the relationship we have with the land, our team members and the people consuming our crops,” Wynne said. “It is this relationship and our responsibilities that will help to propel our sustainability and philanthropic goals.”
On February 13, we held the second annual Food Rescue Awards, shining a spotlight on the remarkable efforts of individuals, businesses and organizations committed to addressing food waste and hunger in Canada.
Across 14 award categories, this year’s ceremony showcased a diverse array of supporters. From innovative businesses to passionate individuals, the nominees and winners alike demonstrated profound dedication to our mission of keeping food on plates and out of landfills.
This year’s Food Rescue Awards also highlighted the incredible work of non-profits across the country from coast to coast to coast.
Adding a delightful charm to the evening was the host Michelle Dubé, known for her charisma and engaging personality as the co-anchor of CTV News Toronto. Her navigation through the awards ceremony was seamless, creating an atmosphere of celebration and unity among the attendees.
The Food Rescue Awards not only acknowledge the contributions of those dedicated to making a meaningful difference but also highlights the spirit of community and collaboration. Without our network of food and financial donors, volunteers and supporters, food rescue wouldn’t be possible. A big THANK YOU to all!
During Food Waste Action Week, we celebrate small changes in daily habits that can make a significant lasting impact. The event was first launched in 2021 by WRAP, a climate action non-governmental organization started in the UK. It aims to bring businesses, government agencies and global partners together to address food waste at the household level and has since been supported by Canada’s National Zero Waste Council and their Love Food Hate Waste initiative. This year, Food Waste Action Week runs from March 18 to March 24 with the theme “Choose What You’ll Use”. It’s a perfect opportunity to highlight the benefits of buying loose fruits and vegetables, which can be achieved by an effective meal plan.
Why you should buy loose fruits and vegetables
In Canada, about 45 per centof the food we waste at home is fruits and vegetables. That amounts to over 1 million tonnes of food wasted each year, the equivalent of $6.2 billion. Most often it’s the result of bulk discount or impulse purchase that leads to excess food. Loose produce enables you to buy exactly what you need and have better control over the quality of the items purchased. This approach reduces the chances of fruits and vegetables going bad before you can use them.
Tips for meal planning success
To maximize the benefits of buying loose produce and avoid impulse purchase, having an effective meal plan is key. Here are some tips to get you started:
Take inventory of pantry and fridge: Before making your grocery list, check your pantry and refrigerator. Take note of what you already have on hand to avoid unnecessary purchases. This step ensures you make the most of what you already have and only buy what you need.
Create a go-to recipe list: Identify a handful of reliable and easy-to-make recipes that you enjoy. Having a list of go-to recipes can simplify your planning process and ensure that you always have quick and nutritious options on hand.
Plan around seasonal produce: If possible, create a meal plan around seasonal produce and stick to your shopping list when you hit the grocery store. Incorporating seasonal produce not only enhances the flavour of your meals but can also be more affordable and environmentally friendly.
Batch cooking and prep ahead: Streamline your cooking process by preparing ingredients in batches. Chop vegetables, marinate proteins, or cook grains in advance. Learn some batch cooking and preservation techniques to prevent spoilage and make the most of seasonal produce.
Invest in storage solutions: Glass containers with lids are versatile – they can withstand heat and are easier to wash as they don’t absorb smells or stain like their plastic counterparts.
In recent years, the quest for sustainable food sources has led to innovative solutions, one of which is the production of flours made from food scraps. These flours offer a dual benefit: they reduce food waste while providing nutritious alternatives to traditional flours.
Coffee flour
Coffee flour is made by drying and milling coffee cherry pulp (the fruit surrounding the bean), which is considered a byproduct of coffee processing and often discarded. It offers a unique flavour reminiscent of coffee, adding depth to baked goods. With a small amount of caffeine left, this flour provides a gentle energy boost. It’s also packed with nutrients, such as potassium, iron and antioxidants.
Grape seed flour
A byproduct of the wine-making industry and typically discarded, grape seeds are now repurposed into flour. After the grapes are pressed for juice, the seeds are dried and ground into a fine powder. Rich in fiber and essential antioxidants, grape seed flour is a versatile ingredient that can be used in baking, cooking, or as a supplement.
Okara flour
Derived from soybean processing, okara flour is a byproduct of tofu and soy milk production. Okara, the pulpy residue left after extracting soy milk, is dehydrated and ground into a fine powder. This flour is an excellent source of protein, fiber, and essential nutrients like calcium and iron. Okara flour’s mild flavour makes it adaptable to various recipes, from baking to thickening soups and stews.
Pumpkin seed flour
After pumpkin seeds are processed for their oil, the remaining meal is ground into a flour. Pumpkin seed flour is a protein-packed option, boasting essential nutrients like magnesium, zinc, and healthy fats. Its nutty flavour makes it a versatile ingredient for both sweet and savoury recipes. Health food stores and specialty online retailers often stock pumpkin seed flour for consumers looking to diversify their baking ingredients.
Spent grain flour
After the brewing process, spent beer grains are often discarded as waste. However, they can be repurposed into flour by drying and milling them. Beer grain flour is high in protein and fiber, with a unique malty flavour. It can be used in bread, pancakes, or other baked goods. Some craft breweries partner with local bakeries or sell through specialty food stores, while others sell their spent grains directly to consumers.
At a time when environmental consciousness is at the forefront of consumer concerns, businesses are under increasing pressure to adopt sustainable practices. Sobeys, one of Canada’s leading grocery retailers and Second Harvest’s longstanding partner, has stepped up to the challenge. The company is making significant strides on its sustainability journey by addressing food surplus at both national and local levels.
Sobeys has achieved a 32% reduction in food waste within its retail operations, a milestone toward its goal of a 50% reduction by 2025.In 2023, Sobeys Inc. rescued over 31 million pounds of food across all locations, achieving the public commitment it set in 2021. Driving the progress is a sustainability mindset adopted throughout the company’s operations.
At the national level, Sobeys has implemented a comprehensive strategy to minimize food waste throughout its supply chain. The company embraces technology and data analytics to optimize inventory management to reduce overstock and ensure that products move efficiently from farm to shelf. Store managers are actively involved in a food waste prevention program which includes training in foundational skills and knowledge, as well as finding creative solutions to repurpose surplus food.
Also key to Sobeys’ progress is the national partnership with Second Harvest. Last year, about 80% of Sobeys Inc. stores across the country used the Second Harvest Food Rescue App to donate over than 31 million pounds of surplus food to social service organizations in nearly 900 communities. In the process, the company prevented 54.5 million kg of harmful greenhouse gases from entering the atmosphere – the equivalent of emissions from 16,000 cars.
The app streamlines the process of rescuing and redistributing surplus food and empowers each store to take action against hunger in its own community by building lasting partnerships with local non-profits. Almost 85% of Sobeys stores have made a donation through the app, and some have been supporting the same social service organization since 2021.
“Sobey’s Islington and Bloor is a great location to pick up a food rescue donation for produce, grains and a variety of meats, mostly chicken and pork. Sobey’s Islington and Bloor provides the much needed aid for our charity’s outreach food and meal program.”
– Dowling Community Service Residence –
Looking ahead, Sobeys will continue to work closely with Second Harvest to encourage stores to fight food insecurity while aiming to meet their ambitious sustainability goals. The company provides an open channel of communications, allowing our representatives to get in touch with stores to understand their concerns and answer questions. Some locations go the extra mile, offering speaking opportunities for Second Harvest at their meetings to conduct training and education on the importance of food rescue and food waste reduction.
We’re thrilled to see Sobeys’ progress on its sustainability journey. By tackling food waste at both national and local levels, the company is making a positive impact on the environment and the communities it serves.
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