As food insecurity continues to escalate across Canada, food rescue organizations are raising concerns about hotel industry practices surrounding food waste, calling on major chains in Toronto to do more than pay “lip service” to sustainability.

Studies show nearly 47 per cent of all food in Canada is wasted, and almost 42 per cent of that food is till safe for consumption- highlighting the disconnect between surplus and need.

Many food upcycling and rescue organizations are eager to close this gap in the hospitality industry, but they are often met with logistical hurdles, vague sustainability policies and a lack of meaningful action.

Former hotel event staff Jasmine Manpreet, who worked events at the One King West Hotel, described how internal practices have changed in recent years,

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