Food Loss & Waste (FLW) Survey — 2024

Introduction

In 2019, Second Harvest released the first national estimate of food loss and waste (FLW) along the entire value chain. On the study’s five-year anniversary, Second Harvest has engaged Value Chain Management International (VCMI) to examine changes that have occurred in FLW since 2019 and the reasons for such changes. The purpose of this survey is to gather the data required to complete this analysis. Please note that the survey only applies to businesses and organizations operating in Canada.

All of the information will be treated with the strictest confidentiality. We are not seeking the names of people, businesses or organizations. Only two researchers at VCMI will see individual responses, and all responses will be destroyed once we have aggregated the information.

The survey will take approximately 5 to 8 minutes to complete and will close on Friday, May 31, 2024.

At any point in the survey where you do not have precise information, we appreciate your best estimate.

If you have questions about the survey or the overall study, please contact:

Lori Nikkel – Chief Executive Officer, Second Harvest
Email: lorin@secondharvest.ca
or
Martin Gooch – Chief Executive Officer, Value Chain Management International
Email: martin@vcm-international.com

Question Title

* 1. Please indicate the type of operation for which you are responding. Please choose one answer, based on your PRIMARY operation.

Livestock production (e.g., beef, veal, lamb, pork, etc.)

Marine harvest (seawater, freshwater, wild catch, aquaculture)

Poultry production (e.g., chicken, turkey, duck, etc.)

Dairy production (e.g., cows, goats, sheep)

Egg production for consumption only — not to produce chicks or for research (e.g. chicken, duck, etc.)

Fruit/vegetable producer (e.g., field, orchard, vineyard, greenhouse)

Field crop production (e.g., wheat, soybean, corn, lentils, etc.)

Fruit and/or vegetable packer/shipper (e.g., fruit or vegetable grading/packing/shipping)

Primary food processor (e.g., abattoir, fish filleting, fruit and vegetable juices, flour milling, milk pasteurizing)

Further food and beverage manufacturing (e.g., processed meats, seafood entrees, dairy products, plant-based foods, beer)

Distributor/shipper (e.g., cold storage, live lobster, transportation, food terminal)

Retail (includes all retail types: whether traditional grocery retail or multi-channel)

Restaurants, cafés and hotels (includes casual dining, family dining, QSRs, pubs/bars, etc.)

Institutions and event complexes (includes universities, schools, hospitals, prisons, conference/banquet halls, sports venues)

Food donation organizations: before school, after school, camp; community development; faith-based; food bank, pantry, hamper; public institution (e.g. school); recovery, redistribution; shelter residence