This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the April 2021 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
When I was a kid, “no dessert if you don’t finish your supper” encouraged us to eat everything on our plates. Others grew up with the guilt-based “children are starving in the third world” approach. There are more than twice as many people on earth today as there were 40 years ago, so issues like food security and “food loss and waste” are gaining attention. Every year in Canada nearly a tonne of food is lost or wasted per person. The federal Food Waste Challenge is part of Canada’s commitment to the United Nations (UN) goal to reduce global food loss and waste by 50% by 2030. Food waste is more than just the unidentifiable and vaguely menacing leftovers in the back of your fridge. In fact, food loss and waste are defined as any crop or livestock product that doesn’t directly reach a human mouth.
But some of this food loss and waste does reach human mouths indirectly, through livestock. As part of a Beef Cluster project, Dr. Kim Ominski and collaborators from the Universities of Manitoba and Lethbridge and Agriculture Canada are examining how livestock help reduce food loss and waste. Their first report “Utilization of by-products and food waste in livestock production systems: A Canadian Perspective” will be published in Animal Frontiers. Here are some of their key findings so far. Continue reading