What Is “Source Reduction”?

Nip waste in the bud!


Source reduction – eliminating waste before it is even created – is the first and most important of the three Rs (reduce, reuse, recycle). The logic is quite simple: consume less and produce less waste to curb the economic, social and environmental impacts of landfill sites and incinerators.

Source : Recyc-Québec



Food is a great place to start in your efforts to minimize your environmental footprint.

In Canada, 58% of food — some 35.5 million tonnes — is thrown out somewhere along the food chain, between farm and table.

Here are a few practical tips to help you waste less of your food:

  • Plan your meals in advance.
  • Build your weekly meal plan around the ingredients you have in the fridge.
  • Make a grocery list and be sure to follow it.
  • Only buy the amount you need to make your recipe.
  • Put older food items at the front of the fridge so that you remember to eat them first.
  • Label your canned goods with the date they were opened and your leftovers with the date they were cooked.
  • Make sure you store your food properly (e.g., tightly seal all containers and keep your fridge at between 0°C and 4°C).
  • Got leftovers? Don’t throw them out! Freeze them or pack them for lunch instead.
  • If you have extra pesto, tomato paste or yogurt, freeze it in an ice cube tray. Lots of food items can be frozen and conveniently used later on.
  • Did you know that coffee and wine freeze very well? Perfect for an iced latte on a hot day, or for adding extra flavour to your sauces.

For more handy hints on avoiding food waste, visit


  • When shopping, buy minimally packaged or bulk products.


  • Reuse it as scrap paper instead of buying notepads.


Use natural products to clean the house:

  • Scrub your bathtub and sink with a paste of baking soda and water.
  • Get sparkling clean windows and mirrors with a mixture of water and white vinegar.


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