Create Memories, Not Waste

The holidays are a time to reflect, celebrate and spread joy! This year will look a little bit different in that we are asked to keep social events small in light of COVID-19. Celebrating within your household can still be meaningful and waste conscious. Whatever holiday you choose to celebrate, consider:

• Food waste; plan meals, be thoughtful with leftovers, use what you have. 
  
• Environmentally friendly and reused wrapping paper.
• Choosing gift limits to decrease consumerism and package waste.
• Making gifts from household or nature. Some ideas for the whole family.
• Gifting safe experiences. Check out this local light display event from your vehicle! 
  
• Picking quality decorations that will last several seasons.
• Donating unwanted holiday items to a local charity.
• Gifting an annual subscription or membership to a streaming service.
• Recycling right-make sure you know what goes where.

Making memories like building gingerbread houses, going sledding, decorating cookies and making an event within your household about decorating are important joy spreading, low-waste activities to help celebrate the holidays.

Choosing to buy local is also an important measure in reducing waste. Many local businesses offer local curbside pick up or e-gift certificate options. While buying online from giant retailers is enticing, there are many waste costs from transportation to packaging.

Whatever holidays you celebrate this year, be safe, have fun and find joy in unexpected places while remembering to reduce waste.

Tell One Friend: Eat Your Leftovers

Leftover food is just as nutritious and delicious as when it was freshly made. Leftovers can even be prepared purposefully as part of your weekly meal plan.

• Consider how to make leftovers easy to find and to use. 
• Use transparent containers and label them. Keep a marker near the fridge.
• Putting leftovers in single meal-size containers makes them easy to pack for a meal on the go. 
• Dedicate meals throughout the week to leftovers. 
• Make other meals using leftover ingredients (e.g. roasted veggies or grilled chicken), such as soups, salads, casseroles, sandwiches and more!

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Spread the Message

Try these tactics to encourage friends, family, neighbours and co-workers.

Model the Behaviour

Share your eating leftovers plan with people you live with, friends, family and neighbours. Comment on the benefits of saving time, money and reducing food waste. 

One Small Ask

Would you commit to eating leftovers as part of your weekly meal plan?

Offer Timely Prompts

When talking to family, friends and neighbours about lawns or outdoor chores, mention how cutting grass can be more efficient. 

Give Positive Feedback

"I liked your social media post about eating your leftovers.”

Visit www.edmonton.ca/foodwaste

Previous Tell One Friend: Make it Safe to Reach Your Trash

Tell One Friend: Enjoy a Wasteless Picnic

Spring is here and summer is right around the corner. It is a great time to enjoy a picnic, have a meal on a camping trip or BBQ in the company of friends and family. However, packing food to cook or eat on the go can produce excess waste. Packing a zero to low-waste meal or snack can sometimes be a challenge, especially when packing for many people.

Plan for your Picnic

When preparing food for your picnic, consider these points:

• Pack reusable dishes and cutlery.
• Skip the juice boxes and cans of pop; bring a thermos or reusable bottle filled with a beverage.
• Fill up reusable jugs, bottles or jars for drinking water instead of purchasing plastic water bottles. 
• Forget the straws.
• Pack reusable cups, encourage others who are attending to bring their own cup or mug.
• Prepare food in advance to avoid buying ready-to-go packaged products. 

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Share Your Message Effectively

Try these strategies to help encourage your family, friends and co-workers to keep their picnics, BBQs and camping meals waste free.

Model the Behaviour

Show friends and family how to pack a low or zero waste meal by hosting a picnic, sending wasteless food packing ideas to attendees, and explaining the goals behind these actions.

Make it Normal

Each time you model a wasteless picnic, BBQ or snack in nature, it becomes more accepted and expected.

Offer Timely Prompts
When attending a get-together, be it a picnic, BBQ or camping meal, offer ideas on how those around you can make small changes to help reduce waste.

Give Positive Feedback
"Wow that salad looks so appetizing in your reusable jar."

Highlight the Benefits
Preparing food in advance for a meal on the go in nature can sound like a large task. However, each single-use item that a person can eliminate is a beneficial way to reduce waste. One small change at a time. 

Visit edmonton.ca/waste

Previous Tell One Friend: Bring your Container for Leftovers

Next Tell One Friend: Go Bagless to Reduce Waste

City Reports Focus on Future of Waste Services

On Thursday, August 23, the City's Utility Committee will discuss eight separate reports about the future of waste management in Edmonton.

Of the eight reports, three ask councilors to make decisions on the following topics:

• Alternate Collection and Diversion Options for Grass, Leaf and Yard Waste
• Source Separated Organics Pilot
• Industrial, Commercial and Institutional Sectors Strategic Review

"Years ago, we set an ambitious goal: to divert 90 per cent of residential waste from the landfill. Right now, we're not close enough and we have to look at new ways to do things," says Michael Labrecque, Branch Manager, Waste Services. "For over a year, we've reviewed our programs and looked at what other cities are doing well. From this, we know we need to put more emphasis on waste reduction and prevention, and that means

looking at how residents set out their waste, what waste gets collected, when, and how.
This is a topic that affects every Edmontonian, and we look forward to supporting City Council as they determine the best direction for our city."

Below is a quick summary of what Edmontonians can expect to see debated at Utility Committee:

• Waste Services' Four-year Business Plan: Provides a strategic overview for
  2019-2022. This report outlines the priorities for the upcoming four-year budget
  cycle, including key initiatives, performance indicators and the utility rate.

• Waste Services: 25-year Strategic Outlook: Outlines key focus areas for the
  updated waste management strategy as it pertains to regulated waste services
  (such as single-unit and multi-unit properties), as well as non-regulated  waste
  services (such as commercial and industrial waste). The report also provides an
  overview of public engagement beginning in fall 2018.

• Alternative Collection and Diversion Options for Grass, Leaf and Yard Waste:
  Details options for removing grass waste from regular waste collection,
  implementing seasonal collection of leaf and yard waste, and providing
  alternative disposal programs for both. The report outlines three options based
  on operational and financial considerations as well as public engagement.

• Source Separated Organics Pilot: Outlines options for a source separated
  organics program testing phase prior to the planned 2020 program
  implementation. Four options are presented, as well as details of planned public
  engagement. Following public engagement, Administration will make a formal
  recommendation to Utility Committee about final details for the testing phase,
  involving 5,600 homes across the city.

• Industrial, Commercial and Institutional Sectors Strategic Review: Provides
  an overview of the operations of Waste Services' non-regulated business lines.
  The report recommends revisiting the overall strategic approach, including a
  targeted engagement program. With respect to the current construction and
  demolition (C&D) waste processing operations. Administration recommends an
  immediate review of the business model to determine whether restructuring can
  better position operations to meet financial and environmental goals.

• Extended Producer Responsibility: Gives a review of extended producer
  responsibility policies and programs (waste reduction, reuse and recycling
  activities) in other jurisdictions. Outlines potential opportunities and details on
  how an extended producer responsibility policy would affect Edmonton's waste
  program.

• Food Waste Reduction: Details options for food waste reduction strategies,
  including potential partnerships, public education campaigns and examples from
  other municipalities, along with measures of effectiveness.

• Reduction and/or Elimination Mechanisms of Single-use Plastics: Provides
  an overview of current practices in other jurisdictions to reduce and/or eliminate
  the use of single-use plastics such as plastic bags, cups and straws.

Visit edmonton.ca/meetings for the full reports.
(Utility Committee -- Agendas, Minutes and Video).

"Hello, Let's Eat" - A New City of Edmonton Pilot by MCR Amanda R.

The City of Edmonton is trying a new pilot program called “Hello, Let’s Eat” which lends out dishes for gatherings that foster relationships between neighbours, coworkers, and friends, and get people talking to each other! I wanted to try this program was because I desperately wanted to avoid disposables for my baby’s 100-day party.

The 100-day party is a Chinese tradition that always incorporates food. Our party took place on June 23, 2018. We hosted a casual backyard BBQ for approximately 30 friends, and coworkers.

The process is really simple. Visit Hello,Let’s Eat and fill out the application form.

Dishes packed into my vehicle from River City Events

The kits are available in either 12 or 24 settings.  We rented the 24-place settings – as you can see, it’s quite a few dishes!  It included flatware, plates, bowls, water glasses, and soup mugs. The kit also contains laminated placemats with the “Hello, Let’s Eat” logo.

Since our party was on a Saturday, I had to pick up the dishes on Friday, and return them on the following Monday.  I picked them up at River City Events, which is just north of MacEwan University.

One really nice perk of the program is that you don’t need to wash the dishes prior to returning them – simply scrape the food remnants into your compost pile (or the dog bowl) and then give everything a quick rinse.

I hope this program takes off- it’s a simple way to have a waste-free event, foster new and old friendships, and doesn’t cost any money!

Visit edmonton.ca/hello

Amanda became an MCR in 2016 and has been composting, reducing, reusing, and recycling ever since.  She has hosted information booths on various waste reduction subjects from vermicomposting to grasscycling and strikes up conversations with pretty much everyone about waste. Amanda’s favourite waste reduction strategies are using her tumbler composters (because it's free fertilizer/soil amendment for the garden!), gardening (ie. no food packaging!), and cloth diapers and wipes for her baby, Caspian.

     

You Are What You Don't Eat by MCR Eve C.

A Book Review: Two Perspectives on Food Waste

Statistics on food waste are sobering. In the US, it is estimated that 40% of food produced is not eaten.[1] In Canada, only 71% of the calories purchased are actually consumed.[2] However, despite growing awareness of this issue, food waste numbers have not budged. Although the problem can be clearly articulated, it is much less clear why we are so wasteful and what we can do about it.

  Two books, David Evans’ Food Waste: Home Consumption, Material Culture and Everyday Life and Dana Gunders’ Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food provide a much needed practical look at food waste on the individual level. Rather than simply bemoaning our culture of disposability, these books provide evidence-based insights into why people actually waste food.

  Evans’ book is a sociological study of individual food waste habits in a neighbourhood in the U.K. He approaches the issue from a refreshing perspective. He emphasizes that he is not aiming to write a polemic on the issue or to judge individuals for their waste, but instead tries to understand why people cannot seem to stop wasting large quantities of the food they buy. Evans’ focused look on a dozen or so people shows that individuals’ reasons for waste are very different, and hence any change must focus on these individual motivations. 

  The modern tension between the desire to eat as healthily as possible and a lack of time seems to be at the root of much food waste. Busy lives lead to routine, including buying the same items each week whether or not last week’s groceries have been used up. The people described in Evans’ book also sometimes abandoned plans for healthy meals and snacks in favour of convenience food, which is cheap and readily available. Several of the individuals wrongfully believed fresh produce is always better than frozen vegetables and fruit. This misconception often leads to greater food waste, especially when only a small part of a vegetable is used to produce a healthy meal, and the rest discarded.

   In Waste Free Kitchen, Dana Gunders provides realistic solutions to the food waste problem. Her credentials make her an expert on this issue; she works as Senior Scientist at the US Natural Resources Defense Council (NRDC). Similar to Evans, she identifies a number of typical reasons for excessive food waste:

• Wishful thinking: for example, buying ingredients to make a healthy smoothie, even though you do not like smoothies.
• Too-large portion sizes: many of us buy and cook meals with portion sizes that are often beyond what we can, or should, eat. For example, recipes in the classic cookbook, The Joy of Cooking, have increased by 33.2 percent since 1996.
  
• Lack of kitchen know-how: we either buy food we do not know how to prepare, or lack the skills to incorporate leftovers into future meals.

The overall framework of Gunders’ book is based on simple suggestions that we have all heard before:

• Meal plan and shop with a list.
•  Use an online portion calculator to ensure you are not cooking too much.
• Plan ahead. Do not assume you will cook everything from scratch or even home cook every meal. How often do you end up meeting and eating with friends and family? Be realistic.

Gunders also provides a number of scientifically-sound tips regarding food storage and safety. A major reason why people dispose of food is because they are not sure if it is still safe to eat. Erring on the side of caution, they toss items that are still perfectly safe.

   Food poisoning can be very serious, even fatal, and people are not willing to risk their families’ health unless they are given sufficient information about when food becomes unsafe to consume. Gunders does an excellent job providing consumers with useful information meant to help them confidently make decisions about food safety in their own kitchens. She prefaces this information with a disclaimer that special groups need to be more careful: individuals who are pregnant, babies and toddlers, the elderly (75+), and those who are immune deficient.

   Gunders explains that food poisoning is usually either due to infections by living microorganisms or toxins they produce or other toxins in food, not by the decomposing process per se. This means that anything that will make you sick is usually in the food before you even get it, and does not just develop as perishables age.  

   Furthermore, and despite their ubiquity on packaged food, expiration dates are not regulated, and are not reliable indicators that a food is, or is not, safe to eat.[3] It is entirley up to manufacturers to decide how to date their food. The date could be based on lab or consumer tests, and often indicates when the food is no longer at peak freshness, rather than having anything to do with food safety.

   Surprisingly, eggs are OK to eat 3-5 weeks after sell-buy date. Given that many stores only sell eggs by the dozen, it is very helpful to know that an egg does not go bad as rapidly as the sell-by date would suggest.

Gunders’ tips about properly organizing your fridge were also very interesting and easy to implement:

•  For maximum longevity, stand up some produce in the fridge, in a glass or container of water, resembling flowers in a vase: cilantro, basil, asparagus, kale, etc. (From my own experience, I would recommend dedicating a container as an herb vase to avoid scents from absorbing into your glasses.)
• It is key to keep your fridge at 4°Celsius. It is might be helpful to buy a thermometer if you don’t have one in your fridge already.
•  The bottom shelf is coldest, so keep meat there. This is also good in case meat drips.

•  Keep an 'Eat Me first box' to make items that need to be consumed visible.
•  Keep nuts in the fridge if they will not be used up in a week or two.

   The book concludes with a directory listing common foods and includes valuable information for each - how long it lasts, how to store it, freeze it, keep it in a root cellar, use it up, or even revive it. Gunders also included recipes for foods that are more difficult to use up: including “anything-goes -soup”, sautéed lettuce, and frozen banana purée.

   Although food waste may not simply be conquered by exposing people to alarming statistics-if we become attuned to the reasons why we are wasting food-we may be able to make small changes in our habits to ensure that more of the food that we buy is actually eaten.  

-Sources- 

Food Waste: Home Consumption, Material Culture and Everyday Life: by David Evans. Bloomsbury Academic: London, 2014.

Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food: by Dana Gunders. Chronicle Books: San Francisco, 2015.

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[1] Waste Free Kitchen.

[2] https://www.statcan.gc.ca/pub/16-201-x/2009000/part-partie1-eng.htm

[3] With the exception of baby formula. 

     

Tell One Friend: Label Your Leftovers

Keep a marker and tape by the fridge to make labeling your leftovers easy and convenient.

Labeling and dating containers in the fridge helps fight food waste by reminding us what we have, and what needs to get eaten first. Keeping a marker and tape handy and visible means you won't have to go hunting through drawers.

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Use these ideas to remind your friends, family and co-workers:

Change habits

"Labelling your leftovers makes it easy to remember what's in the fridge, and when it needs to be eaten."

Prompt them
"Keeping a marker and tape right beside my fridge makes it easy to label my containers."

One small ask
"Will you try keeping a marker and tape beside your fridge for the next month?"

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Want to learn more about Food Waste in Edmonton?

Subscribe to the City of Edmonton's new food waste newsletter.

You'll receive tips and tricks on how to reduce your food waste footprint, three to four times per year. You'll also be invited to participate in future research opportunities that will help us to better understand and combat food waste in Edmonton.

Visit edmonton.ca/reusecentre for more about the Reuse Centre.
Next Tell One Friend: The Reuse Centre Accepts More Items Previous Tell One Friend: Visit Compost 'S Cool

     

Looking Ahead to 2017!

2016 was a great year for our team at the City. The dedication and enthusiasm of MCRs played an important role in this success. We're excited for things to come in 2017!

• Public consultation for the Waste Strategic Plan will take place in the spring.
• This will include possible automated collection and/or separate collection of compostables.
• Construction continues on the Anaerobic Digestion Facility (completion by end of year).
• The Waste-to-Biofuels Facility continues commissioning.
• Edmonton has teamed up with the National Zero Waste Council. We will research and begin developing programming about reducing residential food waste.

For the MCR Program in 2017

• Introducing a Waste Video of the Week, every Wednesday
• New volunteer roles at Compost ‘S cool
• Sharing the online version of MCR Training with all existing MCRs
• Hosting “Refresher Training sessions” every three months.
• Receiving new toys at Compost ‘S cool

Edmonton’s waste services has many impressive employees. From engineers at the EWMC, operators at the plants, collectors on trucks, attendants at Eco Stations, presenters in schools, to canvassers at doorsteps. The men and women who keep the system running are smart, passionate, and innovative folks.

But Sarah and Rodney are lucky because we get to see the amazing things that volunteers do for Edmonton’s waste system. MCRs are universally smart, passionate, and innovative.

From Rodney

I am still learning to be a dad, but I deeply appreciate that “it takes a village to raise a child.” One of the many gifts that my son and daughter have already received in life is the gift of community and volunteerism here in Edmonton.

I am ever grateful to MCRs (people like you) for what you do to reduce waste and help Edmonton’s waste system. You give your skills, your time, your passion, and your creativity by speaking up and by telling friends and family that waste matters.

At a personal level, I am sincerely grateful to MCRs (and you) for making Edmonton a better place for my children, and for future generations. Thank you.
“A some point, everything will be discarded, and yet none of it is garbage.”

From Sarah

I’ve said it before and I’ll say it again -- I really do consider myself lucky to work with such an amazing, passionate group of volunteers. Master Composter Recyclers are giving, thoughtful Edmontonians who truly want a better, greener future for our city and our planet.

Part of my job is to teach MCRs about Edmonton’s waste system, but I have learned so much from my fellow MCRs. This community has been invaluable in helping me to shift my behaviours, thoughts, and actions to sustainable alternatives. We challenge and inspire each other to be better every day.

Thank you for a great year, and here’s to less waste in 2017!

Wasteless Holidays in Edmonton

Did you know that the Edmonton Waste Management Centre sees a huge spike in waste around the holiday season? Encourage friends and family to reduce, reuse and recycle this season, and help us give Edmonton a wasteless holiday!

Wasteless gifts

• Give experiences and share memories! Gift concert tickets, plan an outing, or take a friend for a nice dinner.
• Donate your time and energy to a special someone's favourite charity, or make a donation in their name.
• Gift consumables you know will be used or eaten. Look for products with minimal packaging.
• Have a re-gift exchange, where everyone brings an nice item that they no longer use instead of purchasing new.

Wrap gifts in fabric, and use old cards to make gift tags.

Reused wrapping

• Wrap gifts in reusable materials like fabric, and save them for use next year.
• Make the wrapping part of the gift! Use a pretty shawl, handkerchief, scarf or a tea towel instead of wrapping paper.
• Use newsprint, magazine pages, or flyers to wrap gifts.
• Reuse paper gift bags from gifts you've gotten.
• Make gift tags out of old holiday cards.

Get creative with your holiday decorating!

Decorating

• Get creative, and decorate with reused items.
• Donate unwanted holiday items, and shop second hand for new-to-you decorations! Visit the Reuse Centre and bring home up to 50 kg of holiday items for just $5, including gift wrap, decorations, and even artificial Christmas trees!

Food waste

• Send party guests home with leftovers, so you don't end up with a fridge full! Keep containers or bags on hand for quick and easy packaging.
• Keep a list of post-holiday recipes that will help you use up leftovers. 
• Donate unopened goodies to a food bank.
• Portion leftovers into small containers and freeze them for later use. Chop up meats and veggies before freezing so you can toss them directly into soups, casseroles, and other recipes.

Visit edmonton.ca/wastelessholidays for more inspiration.

Share your holiday waste reduction ideas using the hashtag #wastelessholidays on social media.

Photos provided by the City of Edmonton Reuse Centre

Confessions of a Worm Killer by MCR Alicia C.

One of the things we learn in the MCR course is that everyone approaches waste in different ways. What works for one person might not work for another. 

Two weeks ago, Trina G. shared her waste space, to show what works in her home. Today, Alicia C. is sharing a bit about her experiences with worm composting to show us that even the greatest intentions don't always lead to the best solution for everyone.

Do you have a waste-space story to share? We want to hear it! Help your fellow MCRs and waste-conscious readers learn from your experience.

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Over the last four years I’ve tried worm composting twice. And over the last four years I’ve killed a bunch of worms, twice. It’s a good thing that worms aren’t a protected species.

The first time I tried worm composting, I purchased a kit at Earth’s General Store. Those worms lasted a couple of years, although I sure don’t know how! The second time I tried worm composting, I created my own “kit” during one of my Master Composter Recycler (MCR) classes. Those worms lasted less than 2 months.

Conclusion—I suck at worm composting!

The question, however, is whether I should try again. My answer is…no. I think I’ve murdered enough worms to last me at least a decade or so.

I'm sorry, worms!
Photo provided by the City of Edmonton

You might be wondering why an MCR is writing about giving up on worm composting. I'm sharing my story because you shouldn’t be ashamed if you, too, have failed at worm composting. You shouldn’t be pressured or compelled to try again, if it just doesn't work for you.

Worm composting is great, if you have the lifestyle which allows it to be successful. But if you don’t have the time or skills, it doesn’t mean you care any less about waste management or the environment.

Even though I’ve decided not to try again, my analytical brain has been wondering why I’m not successful and I think I've figured out why. I suck at worm composting because...

I hate to cook!

Because I hate to cook, I rarely cook. And when I do, it’s usually not a complicated dish with a lot of ingredients. It's something simple, like toast, grilled cheese, Kraft dinner, etc.

Cooking usually means some sort of scraps, like the top from a carrot, the skin of a cucumber, or the peels from a potato. Not cooking means you don’t have any of these things. Making a bowl of cereal or a couple of slices of toast usually doesn’t create scraps. Nor does eating take-out food, unless you don’t finish your meal. Even then, only some of the unfinished items would be compostable in a worm bin.

I’m also a single person who lives on her own, and the food scraps I do create are not always appropriate for a worm bin. For example, a couple of months ago I bought a “box” (yes, a box) of naval oranges at Costco. I can’t remember exactly how many oranges were in the box, but let’s assume at least 20. As the only one who would be eating these oranges, and not wanting them to go bad, I usually ate 2 a day. This created a LOT of orange peel scraps. If you know anything about composting, especially on a small scale, you know that balance is key. Strong foods (like citrus scraps) should be limited in a worm bin, too. Putting 20 oranges' worth of peels in a worm compost is not a good idea.

I want to point out that I didn’t kill my worms with orange peels. I knew I couldn’t put ALL of them in the bin, so instead I researched what else I could do with them. There’s actually quite a lot you can do with orange, lemon and lime peels. (More on that in a future post!) But because I didn’t have any other appropriate scraps to put in the worm compost bin, the worms went without much food. And worms, apparently, can starve!

If you don't cook much, like me, you too will likely find worm composting difficult. And since it’s unlikely that I’m suddenly going to develop an intense need to become a chef, it’s probably best I let the worms live with someone who can actually feed them.

I guess the worms didn't finish breaking down all the tomato seeds in the bin.
Photo provided by Alicia C.

My story isn't all tragic, and even has a funny ending. The first worm composting kit I bought came with a large Rubbermaid bin and soil as a place for the worms to live. Last summer, since the worms were dead, I dumped the soil from the bin into one of my gardens. This year I have 3 tomato plants growing in that same garden, which I did not plant! Ironically, I usually kill the tomato plants I buy, yet these ones appear to be thriving.

The Rubbermaid bin was also re-purposed as a litter box for my cats. The worms may have been sacrificed, but at least I’ll have fresh tomatoes, and my cats have a decent-sized litter box. I guess we can consider that the circle of life!

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Pippin, one beneficiary of the nice, big, new litter box!
Photo provided by Alicia C.

Alicia Cappello is a graduate of the 2016 class of Master Composter Recyclers. She lives in Edmonton with her 5 cats and is currently a graduate student at the University of Alberta studying Humanities Computing and Library & Information Studies.

Movie Review by MCR Suzanne L.: Just Eat It

This food waste movie is the personal story of Jen and Grant, a couple who embark on a mission to see if they can live six months only eating food waste.

Their plan seems gross and impractical, at first. Shortly into the movie, they show you not only how possible this is, they also expose the fractured and wasteful nature of food production and distribution in North America.

This movie uses fascinating research, industry specialist interviews, and humour to highlight the fact that as a society, we take food for granted. At the conclusion of this movie, I had a new inspiration to use the food in my own fridge before it goes bad. I also gained new respect for the process that brought it to my kitchen.

Watch Just Eat It: A food waste story on demand (pay per view) - visit foodwastemovie.com

Watch the Trailer

Interview Clip, 2014 Edmonton International
Film Festival

MCR Suzanne L. completed the MCR Course in 1998. She is still passionate about reducing waste and stays involved with the MCR Program. Suzy and her husband once ran an experiment to measure all their household garbage throughout the year. Suzanne is also the author of Composting for Canada.

Have you watched a waste documentary lately?
Share your movie review. It's a great way to...