Before the Bin

Pictures from a six-month food waste experiment

Photography by Sasha Chapman

Minimizing food waste seems like a no-brainer: it reduces costs for both consumers and the industry that feeds us. Yet waste remains invisible at almost every point of the food chain; invisible, perhaps, because it makes us so uncomfortable. About 50 percent of food is wasted by Canadian consumers, and another 50 percent is wasted before we even buy our groceries—at the farm, in processing plants and distribution centres. So the ingredients you throw out each week—5996 grams in my house—represents only half of what has already been thrown out. What follows is a sampling of the foods I found rotting in my own fridge—despite our best intentions.

Read “Laying Waste,” Sasha Chapman’s cover story on why we throw away 6 million tonnes of perfectly good groceries every year, in the October issue of The Walrus.
Photography by Sasha Chapman

Sasha Chapman
Sasha Chapman is a Knight Science Journalism Fellow at MIT, and was previously a senior editor at The Walrus.

New Year, New Stories

Hello and Happy 2023!
As we start this new year, we need you now more than ever. In these uncertain times, it is crucial that reliable media remains available to everyone. That is why we depend on your support to keep our journalism accessible and independent. From the economy to political polarization, the challenges our society is facing this year are too important for half truths. At The Walrus, the future of journalism is funded by engaged citizens like you. Together, we can preserve the integrity of Canadian media and ensure that our democracy thrives. Will you join us?
With thanks,
Jennifer Hollett
Executive Director