Nearly half of all food in Canada ends up in the trash—and with Stop Food Waste Day landing on April 30, it’s time to turn the tables. Chef Kory Dipucchio of Compass Group Canada is on a mission to help Canadians make the most of what’s in their kitchens. From freezing smarter to whipping up delicious meals from would-be scraps, Kory shares clever, approachable tips that not only reduce waste but save money, too. In this Q&A, he breaks down the small changes that can lead to big impact—for your grocery bill, your meals, and the planet. —Noa Nichol
What’s one food waste habit that most people don’t even realize they’re doing—but really adds up over time?
One of the most common causes of food waste — and something I’m occasionally guilty of myself — is forgetting about the “scraps”. Often, we’re only thinking about select parts of vegetables and fruits, or only what a recipe calls for. A simple but impactful way to reduce food waste is to use the whole thing — think carrot tops, onion peels, fruit skins and more.
Whether it’s something as simple as making a stock from vegetable scraps, chips from veggie peels, or even fruit roll-up snacks or jams from fruits, just about every part of the produce we take home can be used.
Our Stop Food Waste Day Cookbook, featuring recipes from more than 50 Compass chefs across over 30 countries, is our way of helping Canadians and global citizens make the most of their food.These delicious recipes give a second life to ingredients that are most commonly tossed out, including stale bread, bruised fruit & vegetables, and discarded peels.
Canada wastes nearly half of all the food it produces. Why do you think food waste is still such a persistent issue in our homes and communities?
With high-stakes cooking shows, AI-enhanced food photography, and “perfect” meals dominating social media, it’s no surprise that many people feel pressured to get everything just right in the kitchen. That fear of making mistakes often leads to hesitation — and unfortunately, wasted ingredients. Many people feel tied to following recipes exactly and lack the confidence to experiment with what they already have.
That’s why I’m a strong advocate for teaching cooking fundamentals. When you understand how ingredients work together, you don’t need to rely on a recipe — just a sense of curiosity and a willingness to experiment. Building confidence in the kitchen is one of the most effective ways to cut down on food waste, because it empowers people to use what they have instead of throwing it away.
At the same time, many Canadians may not realize how significant the issue of food waste really is — not just nationally or globally, but even within their own homes. Through initiatives like Stop Food Waste Day, we’re working to raise awareness about the impact of food waste and help Canadians become more mindful of their food habits. By offering practical tips and solutions, we aim to inspire people to take small, meaningful actions that can make a big difference.
In your opinion, what’s the easiest first step someone can take today to reduce their food waste at home?
Start with a plan. One of the most effective ways to reduce food waste is to create a weekly menu, make a shopping list, and stick to it. It may sound simple, but it makes a big difference. When you know exactly what you’re cooking and only buy what you need, you’re far less likely to end up with food wilting or spoiling at the back of the fridge. It saves money, cuts down on waste, and makes meal times throughout the week a lot less stressful.
Can you walk us through your favourite “second life” recipe that uses ingredients most people throw out?
One of my favourite ways to cut down on food waste is by using the pulp leftover from juicing. A lot of people toss it without a second thought, but I treat that pulp like gold. After running fruits and vegetables through the juicer, I gather all that vibrant pulp and turn it into homemade muffins or fruit bread. It doesn’t really matter what’s in the mix — carrots, beets, apples, ginger, oranges, even broccoli and celery. If it tastes good in a juice, it can taste even better baked into something delicious. It’s a great way to add extra flavour, fibre, and nutrition to your baking, all while giving those ingredients a second life instead of letting them go to waste.
The link between food waste and climate change is staggering. What would you say to
someone who thinks their individual impact is too small to matter?
This comes up a lot, and my go-to reply is: what weighs more – 100 pounds of iron or 100 pounds of feathers? It might take a lot more feathers to get there, but the weight is the same. Every small change adds up.
It’s easy to feel like your individual efforts don’t matter, but those small, everyday changes can have a real impact. When something is simple – like saving leftovers, planning meals, or using the whole vegetable – it’s easier to turn that action into a habit. And when enough people build those habits, that’s when we see meaningful change.
We know that the environmental impact of food waste is significant. Over 124 billion pounds of greenhouse gases are created annually from wasted food—equivalent to 17.3 million cars.
But reducing food waste isn’t just good for the planet—it’s good for your wallet too. Each of us tosses nearly 300 pounds of food every year, and a family of four loses around $1,500 annually by wasting food. Taking even small steps to reduce waste at home translates into real savings while making our communities greener.
So while your impact might seem like a drop in a very large bucket, remember that every great change begins with a single step. The benefits are both environmental and financial—a rare win-win.
As a chef, how do you personally approach food waste in the kitchen—both at home and professionally?
At home, I’ve turned fighting food waste into a personal challenge. I get a little competitive with myself about keeping food out of the trash, which forces me to get creative with leftovers and scraps.
But once I put on my chef coat, it becomes part of my professional DNA. In a commercial kitchen, every trim, scrap and byproduct represents both potential waste and untapped opportunity. When I transform those elements into stocks, sauces, family meal components or even star ingredients in new dishes, I’m not just reducing waste – I’m maximizing value, honoring the food, and ultimately creating more affordable options for our guests. It’s a responsibility I take seriously.
What’s one surprising ingredient or leftover you’ve transformed into something completely new and delicious?
For me, that has to be papaya seeds! Most people scoop them out and toss them away, but I learned they make an amazing, floral, slightly spicy substitute for black pepper. It’s super easy, just rinse them in a strainer, dehydrate them in the oven for a couple of hours, then pop them into my pepper mill. The flavour is incredible and totally unexpected. Best of all, it’s completely free.
You can watch my “3 Ways to Use Papaya” video to see this and other creative ways to use every part of this fantastic fruit!
How can families get kids involved in reducing food waste? Any fun, hands-on ideas for making it a team effort?
Let’s be honest, when kids help in the kitchen, it’s a win-win for everyone. They’re more likely to eat what they help make, and it’s a great opportunity to teach them about food, creativity, and reducing waste.
One fun idea is to challenge them to find a recipe to use up whatever scraps or leftovers you need to get rid of. They can search social media, YouTube, or even get a little help from AI (instead of endless doomscrolling!). Then bring them into the kitchen to help make that recipe. It makes cooking an adventure and turns food waste awareness into a fun game!
These kitchen moments create lasting memories and build valuable life skills. When they grow up with these habits, they’ll naturally carry them forward into their own kitchens someday.
If you could change one thing about how Canadians shop for groceries, what would it be?
I think a lot of us fall into the trap of overbuying – grabbing whatever looks good in the moment without a real plan. But if you fail to plan, you’re really planning to fail, and waste! The best way to shop smarter is to start at home. Create a simple menu for the week, make a shopping list, and stick to it. And don’t forget the golden rule: never go grocery shopping on an empty stomach. By becoming more intentional when purchasing food, we can reduce waste before it even enters our consumption cycle.
Before heading to the store, take inventory of what needs to be used up first. Think of meals you can make with those items, check your cupboards for the rest of the ingredients, and only add truly missing items to your shopping list. When you know exactly what you need and buy only those items, you’re setting yourself up for success rather than setting food up for the trash.
What do you hope Stop Food Waste Day will inspire in Canadians this year—and how can we keep the momentum going beyond April 30?
Stop Food Waste Day is a day that means the world to me — it’s a powerful starting point for change. Think of it like New Year’s Day for fitness: April 30th is our opportunity to make a real shift in how we think about food waste. It’s not just about raising awareness for one day; it’s about using that day to spark a long-term change in mindset and inspire small, meaningful actions.
I hope Stop Food Waste Day encourages Canadians to reflect on their personal food waste footprint and take simple steps toward improvement. Our goal is to inspire action and create a ripple effect where people not only change their habits but also inspire others and learn more about how to give food a second life. Tackling food waste isn’t a once-a-year effort; it’s about building sustainable daily habits. Real impact comes from the small, consistent choices we make each day.
Learn more about food waste and how you can get involved at www.stopfoodwasteday.com.
share:
Be the first to comment