Baseline Approximately 1/3 of all food produced worldwide every year for human consumption, is wasted. In Canada, over 60% of food produced is lost or wasted; 32% of this amount is avoidable (secondharvest.ca) A total of 19% of edible meat is wasted through processing (5%), retail (4%) and the consumer (10%) (CRSB, 2016). Reducing this by 50% could save up to 31 billion litres of water and avoid the release of 1.6 Megatonnes CO2 eq. per year. 2030 Goals: Reduce food loss and waste (from processing to consumer) by 50%. Support consumer education on food preparation, freezing preparation, packaging and labelling. Packaging innovations that enhance food shelf life and reduce waste