The Spent Goods Company
The Spent Goods Company, founded in Toronto, ON, Canada in 2018, aims to prevent food loss and waste by teaming up with local breweries and bakeries to turn “spent” beer grains into new products. These products include loaves of bread, bagels, English muffins, buns, and snacks such as crackers and pretzels. Following this approach, Spent […]
Smithfield Foods
As part of its industry leading sustainability program, Smithfield Foods strives to maximize the social, environmental and economic value of food. To do so, the company is committed to reducing food loss and waste. At its facility in Junction City, Kansas, a process-level prevention assessment with Enviro-Stewards identified and implemented measures that have reduced food […]
Intercultural Center for the Study of Deserts and Oceans (CEDO)
CEDO combines vision, leadership, knowledge, and experience to foster vibrant communities and resilient ecosystems. The organisation has been working in the northern Gulf of California for 40 years, as well as other ecoregions, by integrating people, knowledge, and solutions. More specifically CEDO have been working with small-scale fishermen and their communities to develop innovative and […]
Bruized
Bruized, founded in 2019 in Toronto, Ontario, Canada, is a women-run startup that aims to prevent food loss and waste and encourage plant-based diets. Bruized accomplishes this by using ingredients that would otherwise go to landfill or compost, thus preventing food from being wasted. Products include compotes, chutneys, cookies, and pulp-based granola for topping on […]
Bimbo Canada
Bimbo Canada is pursuing an integrated water, energy, and produce conservation strategy across 10 of its facilities. To date, these assessments have identified measures to reduce food loss by 1,500 tonnes/year, which will also save 2,200 tonnes/year of embedded GHG and 5.5 million meal equivalents per year.
Why and How to Measure Food Loss and Waste
Version 2.0 of the guide, which was developed in 2020, provides a number of improvements upon the initial release based on feedback and input from pilot testers, expert contributors, and other individuals and organizations consulted by the authors. These improvements were designed to make the guide more user-friendly and allow readers to more easily find […]
Trinational Trade and Enforcement Training Workshop to Support the Legal and Sustainable Trade in Turtles and Tortoises
The Commission for Environmental Cooperation (CEC) held the Trinational Trade and Enforcement Training Workshop to Support the Legal and Sustainable Trade in Turtles and Tortoises in Miami, Florida, United States, from 24 to 26 October 2018. The development of this workshop was identified as a priority action in the CEC Action Plan for North America: Sustainable Trade in Turtles and Tortoises (CEC 2017). The workshop objectives were extensive and sought to understand the ecology and life-history traits of turtles, recognize the challenges presented by trade (both pet and meat trade), identify research and management needs to help achieve sustainable trade and maintain viability of wild populations in North America, develop or revise policy for achieving turtle conservation, and revise a priority-species list.
Regional Workshop on the Evaluation of Capacities to Identify Woods in the Trade of CITES-listed Priority Timber Species
The Regional Workshop on the Evaluation of Capacities to Identify Woods in the Trade of CITES-listed Priority Timber Species was conducted as part of the Supporting Sustainable Trade of CITES Species project, under the Commission for Environmental Cooperation (CEC) 2017–2018 Operational Plan. The workshop took place in the city of Chetumal, Quintana Roo, Mexico, on 6–8 November 2018. It brought together policymakers, environmental law enforcement officials, and the authorities responsible for enforcing the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), along with researchers, producers, nongovernmental organizations, and industry representatives.
Quantifying Food Loss and Waste
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.
Cummins Filtración SLP: Implementation of an Energy Management System
This case study describes the implementation and certification of the ISO 50001 energy management standard at the Cummins Filtración SLP facility, which completed the CEC 2016-2017 North American Energy Management Pilot Program. The case study aims to make the private sector aware of the business case for energy management and its value in maintaining competitiveness.
Ingersoll Rand Manufactura S. de R.L. de C.V. : Implementation of an Energy Management System
This case study describes the implementation and certification of the ISO 50001 energy management standard at the Ingersoll Rand Manufactura S. de R.L. de C.V facility, which completed the CEC 2016-2017 North American Energy Management Pilot Program. The case study aims to make the private sector aware of the business case for energy management and […]
Supply Chain Energy Efficiency through ISO 50001: A How-to Guide for Your Company
This guide is intended to guide original equipment manufacturers (OEM) and supplier organizations in establishing and institutionalizing the organizational structures and management systems needed to effectively and efficiently achieve their desired energy performance goals and objectives. Central to this approach is the recognition that the ISO 50001 Energy Management System is internationally recognized as the […]