Perhaps no one appreciates the value of a fresh tomato more than the farmers that grow them. After all, they know just how much time, energy and love goes into each one.
Today, the majority of our fresh tomatoes are grown in greenhouses. This allows for year-round harvests and a much higher yield – 10 to 20 times more than in the field.
Still, the process from seed to salad bowl is a long and laborious one – 4 to 5 months in the greenhouse, during which time growers continuously twist, prune, truss and trim the plants to make each tomato the best it can be.
The process is energy-intensive too. Greenhouse tomatoes thrive in a carefully controlled environment; this means careful heating (21 to 25oC), 4 litres of water, and 18 hours of artificial sun each day. Add to that harvesting, storage and transport to stores, and the energy required to bring you gorgeous tomatoes adds up.
The message from tomato growers across Canada? Make every bite count.
Our A-Z Food Storage Guide will help you make them stay fresher for longer.
*This information on the journey of five foods was collected as part of a research project prepared for Love Food Hate Waste Canada with the financial support of the Government of Canada through the federal Department of Environment and Climate Change.