Cleanliness and safety have always been cornerstones of restaurant operations, but as we've seen over the past few years and will certainly see in the future, customers and consumers are paying closer attention to safety and sanitation practices. In today's Canadian restaurant industry, it's almost as impactful as the food.
According to Waste Reduction Week, around 58% of food produced in Canada is wasted or lost every year. This percentage equates to 35.5 million tonnes lost, which costs the Canadian economy $49 billion per year. Food waste is defined as food that is prepared, manufactured, processed, harvested, or grown for human consumption, but never eaten. Since food waste in Canada occurs at all supply chain stages in all countries around the world, it results in an overuse of natural resources, an increase in greenhouse gas emissions, and the inability to feed the hungry. This is a major problem considering one in seven Canadians suffer from food insecurity, according to Impact Canada.
Summer is approaching at rapid speeds and after 14 months of staying indoors other than to grab essential items, things are slowly progressing towards opening back up in Canada. Staycations are the newest trend and as restrictions ease up, the excitement to reunite with loved ones is on everyone's mind. While this summer won't look quite the same as summer's past, there are a lot of thrilling trends retailers and wholesalers can look forward to focusing on when encouraging consumers to safely get back out there.
In many cities and provinces, ground zero for the Covid pandemic began in senior care communities across Canada. Because of their population density and focus on communal spaces, these types of residences have been hit hard.
One of the biggest obstacles to creating consumer confidence during the current coronavirus pandemic is the potential of virus-filled air. Whether it's a restaurant serving up Canadian comfort food or a retail outlet selling sweaters, every industry is facing a similar set of challenges.