A new study says Canadians may have thrown away close to 550-million dollars of food at home since September.
The Agri-Food Analytics Lab at Dalhousie University surveyed 15 hundred Canadians from across the country.
63 percent said they have had to throw away food prematurely at least once in the last six months.
Topping the list was produce, followed by dairy, bakery products and meat.
Lab Director Sylvain Charlebois says slow supply chains are robbing consumers of needed shelf life at home.
He says so-called “shelflation” can happen for a number of reasons—-labor disputes, labor shortages, mechanical failures or transportation challenges.
Charlebois notes some of these may have gotten worse during the COVID pandemic.
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(with files from cjww)
