In our weekly newsletter, we feature environmental trends and solutions leading us towards a more sustainable future. Bridget Stringer-Holden revisited TJ Conwi’s initiative, ReRoot Kitchen, born out of his passion to repurpose surplus food.
Conwi, a former executive chef at a prominent Vancouver hotel, witnessed significant food wastage pre-pandemic, prompting him to take action. Surplus food, often discarded due to minor imperfections like shape or color, inspired Conwi to start creating meals for those facing food insecurity.
Joined by Chef Sean McDonald, Conwi co-founded ReRoot Kitchen, focusing on transforming surplus food into chef-prepared meals. Over 500,000 meals have been distributed to Vancouver charities, sourced from food service providers, local farms, and food rescue organizations.
Ana-Maria Tomlinson, from CSA Group, emphasized the need for consistent food waste measurement practices. ReRoot Kitchen’s approach aligns with strategies outlined in Canada’s first national standard for measuring food loss and waste.
Contrary to popular belief, surplus food doesn’t equate to low quality. Conwi’s creativity turned surplus produce like mushrooms and spot prawn heads into soups and sauces, showcasing the value in preventing food waste.
Conwi’s personal journey from food insecurity in the Philippines fuels his dedication to giving back. At the Landing Youth Centre, he crafts nutritious meals from donated ingredients, aiming to combat rising child hunger rates.
As Conwi and his team strive to make a difference, their efforts underscore the urgency to address food waste and food insecurity in Canada.
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