Small Change,

Big Impact

Introducing Our New

Sustainability Program

Through 30 years of making our signature pasta brand in Canada, we have sought to provide Canadians with the highest quality pasta made with love and care. We also care deeply about the impact we have, both on households and on the planet. That’s why we have committed to making small, but impactful changes to operate more sustainably and reduce our waste footprint. And we are empowering you to do the same…

100% Recyclable Packaging

Since 1989, Canadians have looked through the cellophane window on our box packaging to see our pasta shapes. By making a small change and removing the window, our box packaging is now 100% recyclable. Rest assured, what’s inside is still made in Canada with the finest 100% Canadian wheat.

Zero-Food Waste

Did you know that 63% of food that Canadians throw away could have been eaten? And leftovers are among the most wasted type of food?1

To help address this, we are making a commitment to encourage a zero-food waste approach to cooking by:

  • being more mindful of ingredient selection and maximizing each food ingredient for all new recipe development, and
  • updating our extensive database of recipes to reflect a zero-food waste approach.

1. SOURCE: https://lovefoodhatewaste.ca/get-inspired/food-waste-in-2020/

Low Food Waste

Tips

Enjoy these useful tips and tricks to help minimize the amount of food waste in your kitchen.

  • Cauliflower core and leaves: Freeze and save for soups or broth, or pulse in food processor to make cauliflower rice.
  • Parmesan: Add rind to flavour soups or sauces. Make Parmesan crackers: Grate Parmesan and mound tablespoonfuls onto parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 5 minutes or until golden and crisp. Let cool completely.
  • Sage stems: Add to soup and tomato sauces, or to water when boiling veggies like potatoes.
  • Bacon fat: Strain through cheesecloth and use as cooking fat for eggs, veggies and pasta sauces.
  • Mint: Use remaining mint and honey to make a refreshing cocktail made with mint, honey, lemon, gin and sparkling water.
  • Penne Rigate: Toss penne with butter, cooking liquid and Parmesan for a quick Alfredo sauce or add pepper for cacio e pepe.
  • Garlic: Roast remaining cloves of garlic in the oven wrapped in foil or make confit garlic. Slow-cook in remaining olive oil on low heat until tender and soft.
  • Lasagne: Store in pantry or break into pieces to make a simple pasta with leftover olive oil, garlic, Parmesan and strained tomatoes. Top with fried eggs or sauté any leftover vegetables.
  • Leftover Tomato Sauce: Fry eggs and serve over warmed remaining tomato sauce. Garnish with any remaining herbs, garlic, Parmesan and oil. Or freeze in an airtight container for use later.
  • Boston lettuce: Make a simple salad with lettuce, carrot pickling liquid, garlic, olive oil, and any leftover herbs.
  • Chicken skin: Cook chicken skin in 325°F (163°C) oven to render fat, then crisp up in moderate oven until golden and crispy. Add to salad, pastas, or sandwiches.
  • Lemon zest: Toss any leftover zest with salt; bake in a 300°F oven for a few minutes to make an easy seasoning salt.
  • Cauliflower core and leaves: Freeze and save for soups or broth, or pulse in food processor to make cauliflower rice.
  • Parmesan: Add rind to flavour soups or sauces. Make Parmesan crackers: Grate Parmesan and mound tablespoonfuls onto parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 5 minutes or until golden and crisp. Let cool completely.
  • Sage stems: Add to soup and tomato sauces, or to water when boiling veggies like potatoes.
  • Bacon fat: Strain through cheesecloth and use as cooking fat for eggs, veggies and pasta sauces.
  • Mint: Use remaining mint and honey to make a refreshing cocktail made with mint, honey, lemon, gin and sparkling water.
  • Penne Rigate: Toss penne with butter, cooking liquid and Parmesan for a quick Alfredo sauce or add pepper for cacio e pepe.
  • Garlic: Roast remaining cloves of garlic in the oven wrapped in foil or make confit garlic. Slow-cook in remaining olive oil on low heat until tender and soft.
  • Lasagne: Store in pantry or break into pieces to make a simple pasta with leftover olive oil, garlic, Parmesan and strained tomatoes. Top with fried eggs or sauté any leftover vegetables.
  • Leftover Tomato Sauce: Fry eggs and serve over warmed remaining tomato sauce. Garnish with any remaining herbs, garlic, Parmesan and oil. Or freeze in an airtight container for use later.
  • Boston lettuce: Make a simple salad with lettuce, carrot pickling liquid, garlic, olive oil, and any leftover herbs.
  • Chicken skin: Cook chicken skin in 325°F (163°C) oven to render fat, then crisp up in moderate oven until golden and crispy. Add to salad, pastas, or sandwiches.
  • Lemon zest: Toss any leftover zest with salt; bake in a 300°F oven for a few minutes to make an easy seasoning salt.

Low Food Waste

Holiday Menus

The holidays are a time of abundance, making it easy to create unnecessary food waste. This year, to help reduce waste and increase cheer, we’ve created 3 holiday menus that are low on food waste but high on deliciousness. Each recipe comes with food waste tips to maximize each food ingredient while minimizing the amount of waste.

View Celebrate on a Budget Menu

View Gluten Free Holiday Menu

View Impress with Less Menu