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Chef Jag­ger Gor­don, cen­tre, and vol­un­teers Toni Zam­bri, left, and Adam Spen­cley un­load do­nated prod­uct at the new Feed It For­ward.

ven­tures have been started by other or­ga­ni­za­tions in cities such as Cologne and Copenhagen in Eu­rope, and in Canada there’s Sec­ond Har­vest, which saves ed­i­ble food from be­ing thrown out from su­per­mar­kets, farms and fac­to­ries, and re­dis­tributes it to so­cial agen­cies such as shel­ters and school break­fast pro­grams across the GTA. Gor­don hopes to con­tinue this trend with the store.

“The con­cept be­hind the store is show­cas­ing how Cana­di­ans can uti­lize the food that’s destined for land­fills:

per­fectly ed­i­ble food that shouldn’t be thrown out and can be fill­ing the empty bel­lies of our cit­i­zens,” says Gor­don while he un­boxes striped red and yel­low pep­pers do­nated by a lo­cal su­per­mar­ket.

A re­port by the The Com­mis­sion for En­vi­ron­men­tal Co­op­er­a­tion, an or­ga­ni­za­tion cre­ated by Canada, Mex­ico and the United States to mon­i­tor the ef­fects of the North Amer­i­can Free Trade Agree­ment on the coun­tries, found that for ev­ery Cana­dian, 873 pounds of food is thrown away an­nu­ally.

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