The of the is published today and shows substantial reductions in food waste and associated greenhouse gas emissions. But – warns WRAP - without significant financial support, committed action, and policy backing from national governments, philanthropic organisations, and key businesses we will not be able to achieve the steps needed to slow climate change.

The Food Pact Network was convened by global environmental action NGO WRAP in 2024. It has united ten national and regional Food Pacts across nine countries that account for 14% of the global population and around 20% of global food waste. The Food Pacts have the support of 920 organisations, including 550 food businesses, and are in countries that generate 38% of global GDP.

Today’s report outlines the impacts of each Food Pact based on its in-country successes and as a combined Network. Cumulatively, an estimated 680,000 tonnes of CO₂e were prevented through food waste reduction actions (equivalent to 240,000 cars taken off the road for a year) and 220,000 tonnes of food saved from waste - equivalent weight of 600 fully loaded jumbo jets*.

Catherine David, CEO WRAP said, “The Food Pact Network is on a roll and making strong inroads - achieving real reductions in food waste, realising cost savings for businesses and citizens, and benefitting the environment. The model works - wherever you put it - and by operating across the supply chain is helping to make businesses better and more future proof, and our food system more efficient, reliable and sustainable. We have the potential to really go global now, and that's my message to governments, businesses and funders. Join us as we go further, faster and free ourselves from the cost and injustice of food waste."

Food waste is a global crisis effecting society, the environment, and economies. Every year more than one billion tonnes of food is lost or wasted - the equivalent of 90 truckloads every minute; double the amount that could feed the 783 million people who go hungry globally. Food waste produces 8-10% of global greenhouse gas emissions and costs the global economy over USD 1 trillion every year. Food waste is embedded in how we grow, sell, and consume food and driven by economic incentives that favour excessive production, regulations that hinder redistribution, infrastructure that neglects sustainability, and cultural norms equating abundance with prosperity.

David Rogers, Director of International Development, WRAP “Tackling Food Waste is the gateway to many benefits, including reducing emissions, improving land use, and tackling hunger. Countries with Food Pacts are making significant progress towards the United Nations Sustainable Development Goal 12.3 – to halve global food waste by 2030. We know the model works, as these numbers prove, and we need to dramatically scale up activity. This requires increased business participation, funding and technical expertise from WRAP and our partners around the world.”

In its 2024 , The United Nations Environmental Programme (UNEP) highlighted the scalability of the Food Pact model, stating that coordinated action of this kind delivers faster, deeper impact. Today’s report was unveiled by WRAP CEO Catherine David at the in Brazil.

Crucially, the Food Pact Network report sets out direct action for funders and philanthropists, national governments, and food businesses:

• Funders and philanthropy: mustinvest in the Food Pact Network to accelerate proven solutions to deepen impact in countries with Food Pacts and support the expansion of new Pacts where the most impact can be made, to improve food security and reduce greenhouse gas emissions.

• Governments: mustlead through policy and investmentto make food loss and waste a national priority. Integrate food loss and waste reduction into climate plans and review policy barriers to food waste reduction such as redistribution and waste prevention. Fund, champion and partner with your country’s food Pact.

• Food and drink businesses: must commit to action on food waste and become a signatory to your Food Pact. Set business targets on food waste reduction, track and measure data and act on insights to prevent food loss and waste in your supply chains and customers’ homes, improve efficiency in your supply chain, and save your business money.

USA - 63 million tonnes of food is wasted every year in the US which is responsible for 4% of national greenhouse gas emissions - 16% of freshwater and cropland us and 24% of landfill inputs are connected to uneaten food. The average family of four throws away over $3,000 worth of food annually. Nationally, surplus food carries an estimated value of $382 billion, around 1.4% of GDP.

The is led by ReFED and World Wildlife Fund (WWF). It has established a national platform for collective action and engages with business to reduce food waste. Signatories are engaged in data collection, pilot projects, and collaborative initiatives. By providing shared metrics such as the Unsold Food Rate (retail) and the Food Efficiency Rate (foodservice), the Pact is helping to standardise reporting and highlight opportunities for targeted action.

Jackie Suggitt, Vice President, Business Initiatives & Community Engagement, ReFED: “The U.S. Food Waste Pact launched at the end of 2023, and we're excited to already have 29 signatories on board. As we work with them on data collection and analysis, intervention projects, sector summits, and more, it's been so great to be part of the larger Food Pact Network. We've been able to learn from other pacts around the world, share our own insights and ideas, and work collectively to drive real progress around food waste.”

The is led by Ross Strategic and has been operating since 2019. It has convened multiple working groups and sector summits. Grocery retail signatories have prevented more than 174,000 tons of food from going to waste, cutting unsold food rates by 30%. Over 76,000 tons of surplus food were donated by retail signatories to charitable organisations in 2023. Pilot projects across dairy, grain, fruit, and hospitality sectors have delivered significant reductions in food waste — from 50–70% in manufacturing plants through employee-led innovation, to a 60% cut in a major hospitality trial.

Vancouver/New Westminster, BC, November 4, 2025  - turns up the heat once again for its third annual Battle of the Pad Thai. Kicking off on World Pad Thai Day on November 7, 2025 and running until November 21, 2025, Longtail Kitchen, newcomer Sainam,andreigning champ Sen Pad Thai will go head-to-head in a delicious battle to claim bragging rights for Best Pad Thai.

Guests are invited to taste their way through all three limited-edition creations and cast their votes to help crown this year’s ultimate Pad Thai champion. 

“This friendly competition between our restaurants has become a highlight for our teams and guests each fall,” says Angus An, founder and executive chef of Full House Hospitality, which counts Maenam, Longtail Kitchen, Sen Pad Thai, Fat Mao Noodles, and Mekong in its restaurant portfolio.. “It’s always exciting to see how our chefs interpret such an iconic Thai dish. This year, with Sainam joining the challenge, guests will have a chance to try even more creative Pad Thai dishes.”

At Longtail Kitchen in New Westminster, chef Alex Lim, who won the inaugural Battle of the Pad Thai in 2023, serves up the Holy Duck Pad Thai ($26), featuring tender duck breast and crispy chicken skin.

Over at Sen Pad Thai in Granville Island, chef Max Khuntong combines two Thai favourites into one with his Pad Thai Khao Soi ($24), featuring a whole braised chicken leg in rich coconut curry sauce.

Sainam, located in Vancouver’s West End neighbourhood, enters the ring for the first time with chef Poom Sikarin Sirisupanon’s Pad Thai Salted Egg with Crispy Oyster Mushroom ($25), a vegetarian-friendly dish.

To participate, guests can pick-up a special Pad Thai stamp card at any of the three restaurants. After enjoying all three Pad Thai creations and casting their vote, completed cards can be submitted at one of the participating restaurants for a chance to win free Pad Thai for the year (gift card valued at $300). The first 50 guests to complete the challenge will also receive a limited-edition Battle of the Pad Thai t-shirt. A winner, selected randomly, will be announced on December 1, 2025.

“Pad Thai is one of Thailand’s national dishes and beloved around the world,” adds An. “We’re having a lot of fun celebrating Pad Thai and look forward to having guests try each of the three limited-edition creations.”

For full contest details, please visit .

Winnipeg, MB — November 4, 2025  Winnipeg’s culinary scene welcomes a landmark addition: The Forge Bagel Co. will officially open its doors at 692 St. Anne’s Road on Saturday, November 15, 2025. Offering an entirely new bagel experience created by father-daughter team, Glen and Rachelle Demetrioff. Their signature bagel style – dubbed ‘Polishire’ – is a unique fusion inspired by both Polish and British bagel traditions, developed through the duo’s global travels and a relentless pursuit of flavour and texture perfection. 

“The Forge Bagel Co. isn’t just another bagel shop,” says Rachelle Demetrioff, co-founder and Director of Operations. “We travelled across Europe, discussed with master bakers, and spent 18 months testing and refining our recipes. Our Polishire bagels revisit old-world craftsmanship where time was less of a commodity. We hand stretch, boil in malted barley and bake each bagel until golden to achieve our signature creamy chew and unmatched depth of flavour.” 

Every bagel at The Forge is shaped using a classic poke and stretch method and is made with carefully selected, locally sourced ingredients. The Forge’s distinctive dough is infused with flavours to provide a full taste experience through the entire bite - not just the top. Classic flavours include Everything In and Old-World Sesame Seed, as well as bold new creations such as Double Blueberry, Jalapeno & Old Cheddar, and Banana Bread Chocolate Chip. Customers can pair their bagel with decadent “lifts”: house-made, small-batch cream cheeses, butter creams, and jams. 

To complement the artisanal bagels, The Forge developed its own, locally roasted, custom Anvil Espresso blend, perfected after months of tastings. “We wanted every aspect – especially our coffee – to be as memorable as our bagels,” says Rachelle. “Every detail is about elevating the experience for our guests.” 

“Our mission is to make someone smile, brighten their day by creating an atmosphere that’s positive and warm,” says Glen Demetrioff, co-founder and President. “With quality, craft, and kindness at our core, we want everyone to leave The Forge feeling better than when they arrived.” 
 
Anticipation for The Forge’s opening has been extraordinary. Social media channels have been abuzz for months, drawing over 1,200 Manitobans to volunteer as taste testers – a testament to the excitement and community connection The Forge has already fostered. This overwhelming response highlights Winnipeg’s enthusiastic food culture and commitment to supporting local small businesses.

The Forge Bagel Co. warmly invites all Winnipeggers, bagel aficionados, and culinary adventurers to experience their one-of-a-kind Polishire bagel, and meet the passionate team behind this locally inspired, globally influenced brand.

Calgary, November 4, 2025 – Calgarians now have one less reason to travel to Italy. A new Italian restaurant, Enoteca Monza, is now open in the city’s northwest, offering a combination of traditional Italian classics and modern plates, under the promise of a new Italian dining experience category – upscale casual.

“The timing of this opening and the fit with this location could not be more perfect,” says Chad Huff, Partner at Pacific Rose Hospitality Group. “Calgary is a growing city with a growing appetite, and Enoteca Monza is ripe for expansion. We first ate at an Enoteca Monza in fall 2023 in Montreal and fell head over heels over the ambiance, food and concept. I’m convinced patrons will love it – in Calgary and beyond.”

Enoteca Monza’s menu features a wide array of antipasti such as hand crafted arancini, slow cooked meatballs, creamy burrata, an assortment of carpaccio, a large selection of apple wood-fired pizzas, fresh pastas, seafood, and steaks. Pizzas start at $18 for a Margherita. The menu is paired with a finely curated wine list and complemented by a decadent dessert menu. The Calgary location features menu items distinct from other Monza locations, such as pistachio-crusted cod, prosciutto-wrapped filet mignon, and a selection of beef, salmon, and beet carpaccio.

"Opening our first Monza in Calgary is a major milestone for us. It marks its official entry into Western Canada and reflects our long-term vision to grow the brand coast to coast," says Peter Mammas, President and CEO of Foodtastic. "Monza is built on bold flavours, vibrant energy, and a love for Italian hospitality. We’re proud to bring that spirit to Calgary and look forward to becoming part of the city’s dynamic culinary scene."

Enoteca Monza first opened in 2010 and has since expanded to include nine locations on the east coast. It was acquired by Foodtastic in 2018, one of Canada’s largest restaurants holding companies.  Foodtastic has chosen to expand the Monza banner in partnership with West Coast based Pacific Rose Hospitality Group. The two Canadian restaurant operators have been partners since 2022 when they opened their first Milestones in Calgary. Together, the partners have 10 restaurant locations in Alberta and British Columbia.

Enoteca Monza Pizzeria Moderna is located at 3625 Shaganappi Trail NW J012, Calgary, AB T3A 0E2. Enoteca is an Italian word that means wine shop or wine repository.