Agriculture and Sustainable Food Systems 20, 30

(a)	Differentiate between food loss and food waste.
(b)	Research factors that can contribute to food loss (e.g., pests attacking a crop, animal deaths, transportation issues) and food waste (e.g., purchasing or preparing more food than can be consumed, inadequate storage).
(c)	Research traditional Indigenous approaches to food efficiency, food waste and food loss.
(d)	Identify measures the Canadian agriculture industry takes to reduce or prevent food loss, including protection from loss to pests, spoilage and advances in processing and transportation.
(e)	Define the term upcycling as it pertains to by-products of food and reduction of food waste.
(f)	Investigate the redirection of unusable and unwanted food from the human food stream into food for animals.
(g)	Compare Canadian food waste and food loss data to that of a country in the developing world and speculate on reasons for differences.
(h)	Discuss the importance of curbing food loss and food waste to help address global food insecurity.
(i)	Explain the difference between “best before” and “expiry” date labels on purchased foods.
(j)	Develop a plan for reducing personal food waste (e.g., shopping with a grocery list, finding new ways to use leftovers, meal planning, freezing foods).
(k)	Investigate organizations dedicated to reducing food waste in Saskatchewan and Canada.
(l)	Propose actions (e.g., donating unsold fresh goods to local charities, educating consumers on ways to cut household food waste, implementing employee education programs) that retailers such as grocery stores, bakeries and restaurants can take to curb food waste.

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