Emergency Food Distribution Network
Digitizing food distribution to feed more and waste less.
Project Budget* - $2.2M
Partner Co-investment* - $.2M
Supercluster Co-investment* - $2M
Food waste is a challenge in the best of times. More than half the food produced in Canada is lost or wasted while one in eight families faces food insecurity. At the same time, Canada has no central communication tool that could connect food businesses to charities and potential buyers for unsold food.
During the COVID-19 pandemic the situation worsened with disruptions to food supply chains due to a lack of restaurant demand, increased grocery store demands, and delivery challenges.
The Emergency Food Distribution Network project is improving and expanding an existing food recovery software platform so it can rapidly connect, coordinate and track the matching of surplus food to organizations who need it most, in a fast, safe and cost effective manner.
Led by FoodMesh, this landmark project brings together a rich consortium of key stakeholders from industry across the food supply chain, government and the non-profit sector, United Way Lower Mainland, Daiya Foods, Overwaitea Food Group, Buy Low Food Group, Vancity EnviroFund, Metro Vancouver, National Zero Waste Council, City of Richmond, Fraser Valley Regional District, Vancouver Coastal Health, Traction on Demand, and Salesforce. The platform will build an intelligent marketplace that will link food producers and processors with unsold product to a network of farmers, suppliers, buyers, and charities. It will simplify the matching and fulfillment process so platform users can quickly and efficiently manage unsold inventory.
The platform benefits every group using the tool. Retailers will be able to divert unsold food to different customers. Independent food retailers and charities will gain centralized access to heavily discounted food products. Charities will also be linked to a reliable source of food donations. And finally, farmers will tap into regular sources for free animal feed – a less wasteful way of disposing of unused food.
The project is expected to triple the social, environmental, and economic impact of existing work being done in food recovery. The food recovered will be the equivalent of 1.5 million additional meals. The new revenues from unsold food will also help lessen the financial strains of the pandemic. Excess edible inventory that goes to secondary channels will recoup costs and help protect the bottom line for businesses.