Waste Production and Waste to Landfill
Solid waste and food waste sent to landfill can have negative effects on the environment and local communities.
Reducing solid waste at our facilities, increasing landfill diversion, and cutting down on food loss and waste across our business are key priorities for us.
Reducing waste within our operations
In 2025, we had a strong company-wide landfill diversion rate of 97%, with 10 more facilities reaching 100% landfill diversion, bringing our total to 13.
We complete annual solid waste audits through our facility auditing and action plan program to identify opportunities to reduce waste. Our initiatives include:
- Sending organic waste to anaerobic digestion facilities
- Improving recycling programs across our sites
- Using less packaging or more reusable, recyclable or compostable materials for our products
Solid Waste Disposal Method (2025):
91.6%
3%
0.1%
2.2%
0.2%
1.7%
This chart shows a breakdown of our solid waste in 2025.
Reducing food loss and waste
Food can be lost or wasted at many points along the value chain — from farms and processors to retailers and consumers — creating significant environmental and economic impacts. When food is wasted, the water, energy and emissions used to produce it are also wasted.
In 2019, we joined seven other leading Canadian companies in committing to the National Zero Waste Council and Provision Coalition to help prevent and reduce food waste in our operations. As part of this work, we adopted the Food Loss and Waste Protocol developed by the World Resources Institute (WRI) to clearly define and measure food loss and waste.
Food loss = food discarded during production and processing (including contamination, ingredient expiry or edible product lost during processing).
Food waste = finished products that are discarded before reaching consumers (including products that do not meet quality standards, were not packaged properly or have spoiled).
We continue to measure and track food loss and waste across our operations and make improvements to reduce it. This is through initiatives like
- Better inventory management
- Equipment upgrades
- Systems that recover residual products from piping
- Preventing contamination, and spoilage
- Strengthening training across our facilities
In 2025:
- 96% of food produced was made into products for human consumption
- 4% falls into our definition of food loss and waste, of which, 98.2% was repurposed for secondary use (e.g. animal food)
Food Loss and Waste by Disposal Method (2025):
84.2%
11.5%
0.8%
1.7%
1.8%
This chart shows a breakdown of our solid waste in 2025.
Integrated Report
We’re documenting and calculating all the changes we’re making. See our progress in our 2025 Integrated Report.