Bonduelle, a frozen vegetable producer, engaged Provision, a food industry advisory service, to reduce food loss and waste at its production facility in Strathroy, Ontario.
Provision’s partner, Enviro-Stewards, conducted an on-site waste assessment utilizing Provision’s award-winning Food Loss + Waste Toolkit, based on Enviro-Stewards’ approach, and quantified three opportunities for food waste prevention. By implementing the recommendations, Bonduelle has the potential to realize the following annual savings.
By implementing the recommendations, Fiasco Gelato has the potential to realize the following annual savings:
*WE CALCULATE THIS BASED ON CALORIES, ASSUMING 750 CALORIES/MEAL.
"The study definitely raised our awareness that some simple corrective actions can yield substantial food loss savings." - Butch SiebenmorgenPlant Manager, Bonduelle
Food Loss + Waste Reduction Opportunities
Opportunity 1 | $350,000 Savings of Beans
Prevent Loss at Transfer Points
Improve conveyor transfer performance by regularly inspecting and replacing conveyor flaps to prevent product loss.
Opportunity 2 | $37,000 Savings of Beans
Prevent Loss at De-stoner
Prevent wax and green bean losses at de-stoner conveyor by adjusting water jets and installing a barrier to prevent product drift.
Opportunity 3 | $10,000 Savings of Gelato
Prevent Loss at Wash Process
Replace torn transfer belt to prevent product losses.
Canada’s Food Waste Problem
In Canada, 43% of avoidable food waste occurs in processing and manufacturing, presenting enormous opportunity for manufacturers to take action to positively impact the environment—and their bottom line. Avoidable waste costs approximately $49.5 billion each year, reduces the supply of food available to eat and contributes to climate change through methane emissions in landfill.
Funding for this project has been provided by:
Thank you to our project partners: