Written by Alexandra Cuschieri, Zero Waste Program Manager
This year, AWARE, in partnership with GFL Environmental and the Resort Municipality of Whistler, set out to take action on food waste. Around a third of Whistler’s landfill waste was organic. Our goal was simple: to help residents, businesses, and visitors reduce food waste at the source and compost what’s left. What followed was a year of learning, collaboration, and a renewed understanding of what’s possible when a community works together.
Making Composting Simpler, Clearer & More Accessible
Our biggest priorities were minimizing food waste and maximizing composting. We shared practical food-storage tips (like why berries should only be washed right before eating), launched an interactive compost quiz (one of our most-engaged posts of the year), and created a visual compost guide showing exactly what belongs in the green bin. Hint: all food scraps, bones, shells, coffee grounds can go in the compost bin; Produce stickers, twist ties, bread clips, and any types of plastic wrap and packaging can’t. A visit to Sea to Sky Soils reinforced why clean, plastic-free compost matters, especially when items like produce stickers slip through processing and end up in local soils.
We brought conversations into homes, classrooms, and community spaces. Hands-on activities like the “Food-Saving Fridge” game showed children and youth just how easy it is to prevent food waste, simply by storing food correctly, cooking creatively, or reviving wilted produce.
Preventing Food Waste Before It Happens
While composting is essential, preventing food waste is even more impactful. More than 50% of organic waste sent to landfill was *avoidable* food waste, and this figure was particularly high for businesses and institutions.
So our approach was two-part:
1. Reduce food waste where possible, and
2. Compost what’s left.
We delivered workshops, developed food-waste-tracking tools, and supported businesses with on-site consultations, waste-room assessments, employee workshops, and customized action plans.
Food waste happens across purchasing, menu planning, preparation, portioning, and plate waste.
Buffets are a hotspot due to overproduction, oversized serving dishes, over-ordering, and guests taking more than they can finish.
Some Quick Wins We Love
- Use smaller plates, bowls, and trays. Replenishing regularly keeps food fresh while reducing the amount of surplus food left out.
- Downsize serving utensils. Smaller tongs or spoons naturally reduce over-portioning and plate waste.
- Review ordering habits. Are full batches being made near the end of service “just in case”? Ordering half portions close to closing can significantly cut waste.
- Track waste patterns. Identify items that are consistently left behind – are they unpopular, or are portions simply too large? Switching from a single mixed fruit bowl to several small single-fruit bowls (blueberries, melon) allows guests to take exactly what they want.
- Communicate with guests. Encourage them to take small amounts and return for seconds. Let them know the buffet may look slightly different because you’re actively reducing food waste, and reassure them that the kitchen is happy to provide anything they don’t see out.
Partner Story: The Fairmont Chateau
At the Fairmont Chateau Whistler, 11 Chefs de Partie and 40 of the leadership team participated in workshops that tackled real-world scenarios. After the workshop, “the conversation around food waste really took off,” shared Ania Spencer, Director of Sustainability. The key? Continuous communication between back-of-house and front-of-house teams.
Compost What’s Left
All businesses in Whistler are required to separate food scraps for composting under the Solid Waste By-Law. Throughout conversations and site visits, we heard from local business partners, namely:
- Shared waste rooms remain a major barrier.
- Transient workforces mean that training must be simple, visual, and part of onboarding.
- Clear signage and consistent reminders make a huge difference.
- Small operational adjustments, especially regarding buffets and banquets, can significantly reduce waste.
Partner Story: The Four Seasons Private Residences
We partnered with the Four Seasons Private Residences to implement an organics-diversion pilot across 38 private residence kitchens. With new bins, signage, and staff training, a significant amount of food has been diverted. Director Sabrina Offers shared that staff and residents embraced the program almost immediately: “People want to do the right thing, they just need clarity…The biggest surprise has been the speed at which behaviors shifted once tools and education were in place.” Sabrina’s advice for others is to start with collaboration, build buy-in early, keep education simple, and celebrate every win.
Looking Ahead To 2026
We know that compostable organics still make up a significant portion of landfill waste from homes, food businesses, and schools, with the majority being food that could have been eaten. This raises the question: Why are we throwing away so much food, and what can we do differently?
This first year laid the groundwork for more targeted action. The partnerships built have created momentum we’re excited to carry into 2026.
Next year, we aim to:
- Focus on sectors with the highest organics-to-landfill rates.
- Work with strata and property managers to improve waste-room infrastructure.
- Support businesses without composting access to meet bylaw requirements
- Expand tools and training for food-waste prevention.
- Continue strengthening Whistler’s culture of waste reduction.
This year reminded us that meaningful behavior change doesn’t happen overnight. But when a community comes together, change becomes inevitable.
Together, we’re keeping nutrients in our valley, protecting the landscapes we love, and taking real action on food waste.
And this is only the beginning. Keep an eye out in early 2026 for what’s coming next.
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This campaign is made possible thanks to the generous support of GFL Environmental.
