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Purpose of the Industry Food Donation Guidelines:

These guidelines were developed to help the food industry donate safe and healthy food to food distribution organizations (FDOs). They outline what retailers, food manufacturers, caterers, hotels, and other food businesses need to know to enable donations of safe and healthy food.

What are Food Distribution Organizations (FDOs)?

The most widely known FDOs are food banks, but there are a range of organizations and programs that use donated food to feed hungry people, support healthier eating, build community capacity, educate and train people, or help maintain cultural eating practices. Through these activities, FDOs try to improve access to food for people in need. Many people, including children, rely on FDOs for a significant portion of their food,1 making nutrition and food quality increasingly important aspects of the services they provide. FDOs operate on tight budgets, rely on volunteers and donations, and may have limited capacity to receive, store, or prepare different kinds of foods. These guidelines are intended to facilitate donation to all types of FDOs.

Community kitchens are programs in which food is collectively prepared and consumed. They include educational, community building, and/or food provision aspects. Food may be consumed on site or taken home to be consumed at a later date.

Food banks & smaller food pantries provide food at no cost to clients. Food banks perform a number of functions including receiving, holding, storing, packaging, repackaging and distributing food to be consumed off the premises, but do not generally process or serve food.

Low-cost retail outlets provide food for pick-up by members, either at a reduced charge or at cost. Foods unsuitable for sale by wholesalers or retailers may be allowable for sale at these premises. Foods must be appropriately packaged and stored for use in a retail setting.

Meal programs (e.g., soup kitchens) fit the definition of a food service establishment or food premise; they prepare and serve food to clients on-site.

Social enterprises include culinary training schools, nonprofit restaurants, and low-cost retail outlets. Foods given to social enterprises may be used in teaching kitchens or sold through a catering or grocery non-profit business.

Five Compelling Reasons to be a Food Donor:

Donating food benefits the community, your business and employees, and the environment.

1. Engage With Your Community:

You can help organizations provide safe and healthy foods to people in need. You can also provide food to organizations doing community development work, such as food skills training programs or social development, or that reintroduce cultural traditions to their lives.

2. Reduce Your Environmental Impact:

Waste reduction can help businesses reach environmental sustainability goals. Your business can:

• Keep food and packaging out of the landfill.
• Avoid wasting resources used to produce food products – water, energy, labour, machinery wear and tear, transportation, and other resources invested in the production.
• Reduce methane gas produced by landfills. Methane is a potent greenhouse gas that contributes significantly to climate change.

3. Improve Your Corporate Social Responsibility Profile:

Corporate social responsibility (CSR) initiatives humanize companies and convey positive contributions to society. Consumers reward socially responsible firms with higher sales and long-lasting loyalty. They can become brand advocates to their friends and family.3 A well-planned food donation program can demonstrate your social responsibility philosophy in an easily understood, tangible way while building relationships in your community.

4. Attract And Retain Dedicated Staff:

Employees identify personally with a company when they believe it is socially responsible. A commitment to socially responsible behaviour can lead to higher levels of employee commitment and dedication to excellence, greater morale, reduced absenteeism, and lower employee turnover.

5. Maximize Financial Benefits:

A food donation program can play an important role in helping businesses offset costs associated with surplus and un-sellable inventory.

• Reduce handling costs of disposing healthy edible, but un-sellable, food (by reducing de-packaging, recycling, composting, and garbage disposal expenses).
• Maximize tax savings by (1) deducting the costs associated with the value of the donation (as a business loss or write off), or (2) requesting a charitable tax receipt from FDOs that are registered charities. Contact your accountant for further advice about Canadian Revenue Agency policy CPC-018 (Gifts from Inventory). Some jurisdictions may offer additional tax incentives to encourage charitable food donations.

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