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Food Industry Resources

Key data, regulations, and practical guides for Québec food businesses looking to monetize surplus inventory and reduce waste.

Food waste by the numbers

The scale of food loss in Canada and Québec represents both a major challenge and a significant opportunity for businesses in the sector.

$58B

Annual value of avoidable food waste in Canada

3.1M

Tonnes of food wasted every year in Québec

46%

Of all food produced in Canada goes to waste

25.7Mt

CO₂ emissions linked to avoidable food waste

Most impacted categories in Canada:

Field crops: 3.4M tonnes ($27.6B) · Produce: 3.4M tonnes ($12.6B) · Dairy: 1.3M tonnes ($11.0B)

Sources: Second Harvest & Value Chain Management International (2024), RECYC-QUÉBEC

Regulations & legal framework

Québec is increasingly regulating food surplus management. Here's what food businesses need to know.

📜 Requirements for large establishments

Québec has introduced two measures targeting approximately 1,700 establishments (retailers, warehouse distributors, and large-scale processors):

Mandatory sorting: Targeted establishments must sort food items removed from sale to keep as much as possible in the human food supply chain, particularly through donations.

Mandatory reporting: Declare the quantities of food and food residues sent to composting or landfill.

📦 Food donation & transfer standards

MAPAQ regulates food donations with specific requirements:

• All food items must be labelled (name, packaging date, storage instructions)

• Refrigerated and frozen items must be kept at proper temperature during transport

• Containers must be clean and designed for food use

• All transport equipment must be cleaned before use

💰 Tax benefit: food donation tax credit

Food businesses that donate eligible products to the Québec Food Banks network benefit from a significant advantage:

50% increase in the eligible donation amount for calculating the non-refundable tax credit for charitable donations.

This applies to agricultural producers and food processors who donate eligible food products to a member of the Food Banks network (Moisson member or associate member).

Sources: Government of Québec, MAPAQ, Revenu Québec

Guide: Monetizing your food surplus

Whether you're a producer, distributor, or processor, here are best practices for recovering value from unsold inventory.

Identify your recurring surplus

Analyze which products generate the most losses: end-of-cycle items, visually non-conforming lots, seasonal overproduction. These are your first revenue opportunities.

Set a realistic floor price

B2B surplus typically sells at 30% to 70% of regular price depending on category, expiry date, and volume. A competitive price speeds up the sale.

Act quickly

The sooner you list a product, the more value it retains. Don't wait until the last week before expiry. Buyers need time to resell or process.

Document your lots properly

Include: precise description, available quantity, expiry date, storage conditions, and packaging format. The more complete the information, the faster the sale.