Nearly half of Canadians think paying rent is a waste of money, survey finds

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It’s hard for Vanshika Dhawan not to think of the $1,400 a month she pays for her half of a shared two-bedroom apartment at Bloor and Church as wasted.

“It’s partially because I was raised to believe that renting was throwing money away. It extends from my parents’ generation,” says the 22-year-old grad student.

“There’s no investment involved in renting.”

But at the same time, saddled with student debt and spending so much on rent, she knows she can’t afford a down payment on anything in Toronto.

“It really isn’t a choice,” she said.

A new survey from real estate company Zoocasa found almost half of respondents across Canada feel like rent is a waste of money (46 per cent), despite the fact many find themselves unable to buy, caught in a Catch-22 between high rents and impossible home prices in an increasingly unaffordable market.

“We’re in a situation now, especially in Toronto and Vancouver,” where rent is so high, “that it doesn’t really make as much sense to stay renting if you don’t have to,” said Penelope Graham, managing editor at Zoocasa.

The survey results show Canadians still view home ownership more favourably, as it contributes to equity, “whereas rent is very much viewed as a sunk cost,” she said. At the same time, more people are forced to stay in the rental market for longer because buying is out of reach.

In Toronto the average detached home costs about $1.3 million, according to the Toronto Real Estate Board, while the average rent for a one-bedroom apartment is now over $2,000, say figures from market research firm Urbanation.

That leaves people like 27-year-old Fahd Pasha, who always saw owning a home as part of the “Canadian dream,” out of luck.

He’d like to buy something with his partner, and not just be making his landlord money. But even though they’re both working full time, it seems impossible.

“We think we make at least respectable incomes, (but) it’s not even qualified for even the most tiniest of one-bedroom condos in the city,” he said.

“You can go deep, deep, deep into debt or you just live a comfortable life and you accept the fact that it’s more likely than not it’s going to happen at a very late stage in your life or not happen at all.”

The Zoocasa survey also found 74 per cent of all respondents felt owning a home was an important milestone, and the top reason for renting, at 31 per cent, was not being able to afford a mortgage that meets their needs.

Sixty-six per cent of renters felt if current market conditions persist, buying their dream home will be out of reach.

And a whopping 71 per cent of those surveyed, 81 per cent of renters, said the federal government should do more to improve housing affordability.

“Clearly renters are feeling that more needs to be done to help them get into the market,” said Zoocasa’s Graham.

That’s something Dhawan would like to see. She wants to own a home if she has kids. If she chooses not to, she can see herself as a happy long-term renter, shaking the stigma against it she grew up with in favour of the freedom it offers.

But not if rents continue on such an unaffordable track.

Paul Kershaw, who heads up Generation Squeeze, a lobby group focusing on the struggles of young adults to pay for housing and child care, said renting is not “inherently a waste of money.”

Renters have more flexibility in their investments and can be more mobile because they’re not tied down to a property.

But the rising home prices that have far outpaced earnings and high rents have created a “vicious cycle,” where many renters feel trapped.

Kershaw is pushing to level the playing field for renters through a new campaign called We Rent.

This can be done through measures like a tax on homes over $1 million, or a special tax credit for renters, he said.

It’s intertwined with creating more supply, through things like adjusting zoning to allow more density in single family home neighbourhoods and buildings just for rentals.

“There’s so much more security for renters when there’s some vacancy out there,” Kershaw said.

“Because then landlords have to compete for them.”

May Warren is a breaking news reporter based in Toronto. Follow her on Twitter: @maywarren11

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He had an idea to reduce food waste. It helped feed 2 million people

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MONTREAL—Everybody at the Welcome Hall Mission looks forward to hockey nights — especially Montreal Canadiens home games.

Like most Montrealers, a lot of the people here are diehard fans. But for those who come to this mission in a converted factory in the southwest district of St-Henri for help, there’s an added treat: a gourmet meal the next afternoon.

Thanks to a partnership with the Bell Centre, home to the Canadiens, all the uneaten food served in the arena’s 124 private and corporate boxes is packaged, refrigerated and brought to the Welcome Hall Mission where it is served for lunch over the next day or two.

“Sometimes it’s pasta filled with duck, or ribs, or beef brochettes. There are cheese plates and cold-cut platters — delicious high-end food that in the past would have gone straight to the garbage,” said Kathryn Stephens, the mission’s director of development and community engagement. “Now the 200-plus homeless men who eat in our cafeteria get to enjoy it, too.

“It’s no wonder we are always cheering for the Canadiens to make it into the playoffs!”

La Tablée des Chefs (which roughly translates as Chefs’ Table) is the organization that makes it happen. The non-profit group is in the process of revolutionizing the redistribution of food waste from the hotel and restaurant industry. It is turning the commercial kitchen into a place for social change and the chefs, cooks and candy makers who work there into the agents.

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Jean-François Archambault, who founded the group in 2003 and serves as its indefatigable CEO, has come up with a formula that makes it easy for chefs and restaurant owners to rescue unused food promptly and safely. In its 15 years in existence, the organization’s food brokerage service has set some pretty impressive benchmarks: 750 million tonnes of uneaten food diverted from landfills; more than 2 million people fed with food recovered from restaurants, hockey arenas, hotels, bakeries and hospitals. Along the way it has begun to change the way the food industry handles the excess.

From a modest storefront in suburban Longueuil, on Montreal’s South Shore, La Tablée des Chefs has now expanded to Calgary, Ottawa and Toronto, as well as Mexico City and Paris, where the executive chef to French President Emmanuel Macron recently came on board. And this month, the group partnered with Hellmann’s and Maple Leaf Sports & Entertainment to launch the Real Food Rescue program, taking fresh surplus food from Scotiabank Arena and redistributing it to families who need it most.

Jean-Francois Archambault visits the Maple Leaf Sports & Entertainment kitchen at Scotiabank Arena in Toronto where his group has partnered with Hellmann's and MLSE to launch the Real Food Rescue program to take fresh surplus food and redistribute it to those in need.
Jean-Francois Archambault visits the Maple Leaf Sports & Entertainment kitchen at Scotiabank Arena in Toronto where his group has partnered with Hellmann’s and MLSE to launch the Real Food Rescue program to take fresh surplus food and redistribute it to those in need.  (Richard Lautens)

Food waste has become an enormous global concern. According to the United Nations’ Food and Agriculture Organization, as much as a third to half of food produced for human consumption is wasted in one way or another. In March, the Commission for Environmental Co-operation, which includes Canada, Mexico and the United States, released a report that estimated 168 million tonnes of food is wasted in North America every year. In Canada, that amounts to roughly $31 billion worth of food — or 396 kilograms per capita. The reasons are myriad — from overproduction, product damage and imperfect best-before labelling to wastefulness in home kitchens.

It is a problem that is beginning to attract popular attention thanks in part to efforts by activists like the Michelin-starred Italian chef Massimo Bottura, who got people talking when he set up a soup kitchen not far from the prestigious Expo Milan international food fair in 2015 and cooked meals from the event’s garbage bins.

But back in the late 1990s, when it first dawned on Archambault that obscene quantities of uneaten food were being discarded in restaurant, hotel and banquet-hall kitchens, it was not a sexy topic. The term “food waste” conjured up images of rotten food that was unfit for human consumption and restaurants and hotels often relegated their leftovers to the dumpster without a second thought.

Archambault, a cook and self-described foodie, had recently graduated from the ITHQ (Institut de tourisme et d’hôtellerie du Québec), Montreal’s restaurant and hotel management school, and was working as sales manager in charge of banquets at Château Vaudreuil, a hotel and reception hall in a leafy locale on the shores of Lake of Two Mountains, off the western tip of Montreal island. Every weekend, after the wedding, anniversary and bar mitzvah hoopla ended, he’d watch mountains of leftover food being tossed into dumpsters.

There would be shrimp and crudités from the cocktail stations and filet mignon, vegetables and potatoes — whole pans of food that hadn’t even been plated. Sometimes there would be 30 or more extra portions of everything, untouched, because kitchens always overestimate so as not to run short. The staff might eat a bit of the leftovers at the end of their shifts, but most was thrown out. Archambault says he began to wonder: “What if there was a women’s shelter or a group home for 12 or 15 people nearby? You could feed everybody there with all of this. For two days.”

La Tablée des Chefs has developed a simple and sustainable process that sets a new standard for salvaging food in the hotel and restaurant industry. Here’s how the system works: Hotels, restaurants and institutions that want to donate their surplus food — on an impromptu or recurring basis — contact La Tablée. Together they figure out how much food they have to give, who will wrap it up and put it away at the end of the day, whether it needs refrigeration, when it can be picked up and where, how many people it will feed. The organization making the donation must agree to adhere to strict hygiene standards. (Not to donate food that has been left at room temperature for more than two hours, for example.)

On the other end, La Tablée fields requests from charitable organizations, both large and small, that are looking for food to supplement their programs. They are the ones who will be responsible for picking up the food and for ensuring that the “cold chain” is maintained. This means refrigerated products remain refrigerated and frozen products remain frozen at all times. They must pledge to serve the donated food, free-of-charge, in a timely fashion.

Clement hs worked with La Tablée des Chefs for 10 years. She says founder Jean-François Archambault has inspired her to serve those who have less.

Archambault, a ball of endless energy whose every sentence — in person and in emails and texts — ends with an exclamation mark, sees himself and his organization as “the missing link” between the two. La Tablée’s primary job, he says, is to make food recovery seamless and safe. To that end, his staff studies the needs of both the donor and the beneficiary organization and sets up a customized program that brings them together. He provides donors with all the containers required to store and transport the food, whether that’s single-use aluminum containers or large multiple-use food-grade plastic tubs. He also provides labels that clearly indicate what the food is, when it was made, how it needs to be stored and whether it contains any known allergens.

“If a chef feels secure and confident about the process, he or she is going to be more than willing to give,” Archambault said.

Baptiste Peupion, executive chef at the Fairmont Queen Elizabeth Hotel in downtown Montreal is one of 90 chefs who work with La Tablée. He says it is highly rewarding for the kitchen staff to know they are “closing the circle” when they set aside leftovers from the hotel’s numerous banquet halls for the Salvation Army crew that comes twice or three times a week to pick it up. At the end of their shifts, the kitchen staff inspects the leftovers at the buffets. What is deemed worthy is transferred to storage bins and stashed in a specially designated part of the fridge. When the pickup crew turns up it knows exactly where to look and what to take.

“As chefs and cooks, we know where the food that comes into our kitchen comes from. And we know what it takes to prepare it and cook it,” Peupion said. “It’s really great to know that at the end of the line it will be given to someone in need.”

Gerry Legatos, the procurement manager at the Old Brewery Mission, which feeds nearly 10,000 people a month, says La Tablée’s tried-and-true food-recovery system and its logistical support have given food recovery a new allure.

“There was once a taboo around sharing food waste. People in the food industry worried about donating without knowing how the food would be handled once it left their kitchens. They were terrified of food poisoning,” Legatos said. “But there is a new level of comfort with the kind of structure La Tablée has developed. Donors are more ready to help. And on the receiving end, we are reassured that what we are getting is safe. Too often we have to turn down leftover food because there aren’t guarantees that it has been handled properly every step of the way.”

La Tablée’s goal isn’t just to salvage leftover food. Archambault says he also wants to get people thinking about issues that would reduce food waste from the start — such as reducing portion sizes in restaurants, shortening the time food stays on buffet tables and making consumers aware of how much food goes to waste in their own fridges. In changing our mentality about food waste, he says he is also promoting social inclusion and human dignity.

La Tablée’s other mission, no less ambitious, is to change the way young people think about food. The organization’s educational arm offers 24-week culinary classes taught by chefs in 125 high schools in Quebec. (The Quebec government recently invested $5 million and the IGA supermarket chain another $1.7 million to help La Tablée expand its Kitchen Brigade program to more than 250 schools by 2022. The program is also launching this fall in four Toronto high schools.)

Archambault, who is 42, grew up in a middle-class family that loved to eat. His father was a lawyer, a bon vivant who co-founded a gastronomy club but also ran the neighbourhood Christmas food drive. His mother was an accomplished home cook and vegetable gardener. At an early age, he and his brother were enlisted to weed the garden. Even before he was a teenager, Archambault was already making appetizers, soups and salads for family meals. His own three daughters are also budding cooks. But Archambault says he recognizes that many young people — especially those in underprivileged families — grow up without knowing the pleasures and rewards of cooking their own food and eating it around a dinner table with those they love.

It’s the last day of culinary camp at La Tablée’s Longueuil headquarters and teenagers wearing aprons are whisking and stirring, the clatter of pans and happy chatter of voices filling the large professional kitchen. They have spent the day learning to make pasta and sauces and now it’s time to scrub the pots and wipe down the counters.

“Home economics classes aren’t part of the school curriculum anymore. At home, where usually both parents work, there is less and less time for cooking and eating together. More and more, people are eating prepared food on the run,” says Archambault.

“But the youths who take our cooking classes get really passionate about cooking. They start to think about other issues, too, like nutrition and sustainability. And they become ambassadors of good eating among their peers.

“It begins by learning to make soup and salad. But the long-term goal is for these students to develop culinary independence, which leads to healthier eating habits, which leads to lower levels of obesity.”

The Star is profiling 12 Canadians who are making our lives better. Next week we talk to STEM education visionary Eugenia Duodu.

Susan Semenak is a Montreal journalist and cookbook author. Follow her on Instagram @ssemenak

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Okanagan teen to take food waste petition to Ottawa

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Less than a year after launching his online petition, a 17-year-old Kelowna high school student is preparing to deliver the document in person to Canada’s federal agriculture minister at a meeting on Tuesday.

Doing so will mean presenting boxes and boxes of paper to the official, as Justin Kulik’s online petition has over 160,000 signatures.

“The ask of my petition is that supermarkets and grocery stores be barred from wasting unsold but still edible food and instead (donate) it to charities such as food banks,” explained Kulik.

The teen got the idea after seeing a friend’s post on social media about food waste.


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“I was shocked so I did some more research of my own and I was like ‘OK, let’s change this,’” he recalled.

The idea of food donation programs for stores is one that’s been embraced in Quebec, where there is a provincewide system to send unsold produce to food banks.

Watch: National campaign aims to trim Canadian food waste.





There are also examples of individual stores and chains across Canada donating unused food products to charity.

However, if donation was mandated countrywide, there would be costs involved in transporting and storing the food.


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“A way to go around this is to offer tax rebates to grocery stores (and) supermarkets that are able to fulfill this,” suggested Kulik.

Now, the teen is prepping to make his case to the minister when Change.org, the website where he started his petition, flies him to Ottawa this week.

“I’m feeling optimistic. There are, of course, two ways that this could go,” Kulik said.

If it is not a yes right away, Kulik said he plans to follow up down the line to see if progress is being made.

© 2018 Global News, a division of Corus Entertainment Inc.

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