Food loss and waste (FLW) is an increasingly important issue in North America, where annually close to 170 million tonnes of food produced for human consumption are lost and wasted across the food supply chain.

Toks, a 100% Mexican restaurant chain with more than 200 restaurants throughout the country, has undertaken various initiatives to reduce food loss and waste (FLW), including offering some of its dishes in different portion sizes.

An environmental leader among Canadian breweries, Beau’s was already responsibly managing trucked organic wastes and had engaged a university and an engineering firm to upgrade its onsite wastewater pretreatment facilities to accommodate growth. Even so, Beau’s was open to further gains.