Food Recovery

Program Description

Food Recovery is all about collecting food that is not fit for sale by producers, processors or retailers, and distributing it to those in need.

The food recovery program aims to better use this food to feed our vulnerable citizens and reduce the amount of food waste that ends up in our landfill.

Through this program we collect food that is close to, or at, its best before date and get it to people in need through our food bank and other community programs.

The goal of the program is to increase the quantity, quality, and variety of the food available to our food bank clients.

Food Recovery Benefits

There are many benefits to the food recovery program

$31 Billion worth of food is wasted in Canada each year! This is approximately 40% of the food produced yearly in Canada.  

 Each month the Boundary Community Food Bank helps feed approximately 500 people.  Of that number 120 are kids and 50 are seniors.


When you participate in food recovery, you are decreasing your environmental impact by actively reducing the amount of food waste being thrown into landfills, and reducing the greenhouse gas emissions that come from decomposing food.


Retailers can save money by decreasing disposal costs. In the last 6 months we have saved  8,686 lbs of Bakery Items from hitting the landfill.


There are many citizens in our community who are in need of food support.  By capturing the large amount of food being thrown away due to cosmetic and freshness reasons, we can redirect those foods to those who need it most.


Is the food safe to eat? Yes!  Most food is thrown out based on the best before date, not because it is unfit for human consumption.  Best before dates are not expiry dates, they are freshness guidelines.  Our volunteers assess all food that we receive and remove any food which may be unfit to eat.

Will I be liable for giving away food? No.  Donors are protected by the provincial Food Donor Encouragement Act, which states that someone who donates food isn’t liable for injuries or death as long as the food is fit for human consumption and not tampered with.


Lynda Hynes, Inventory Coordinator