Would you like to reduce agricultural waste, save water, support innovation, lower your grocery bill and eat farm-fresh produce all at the same time? Imperfect Produce in San Francisco’s East Bay has you covered.
In “Wasted,” a report for the Natural Resources Defense Council, scientist Dana Gunder estimated that 40% of all the food produced in the United States is lost due to inefficiencies in the supply chain. Her analysis showed that, in the case of fresh produce, these losses occur before it even hits retail stores, the greatest percentage happening in the field and post-harvest in the packing sheds — primarily as a means of meeting customers’ “expectation of cosmetic perfection.”
Three committed food-waste experts — Ben Chesler, Ben Simon and Ron Clark — founded Imperfect Produce to reduce this waste by developing a supply and distribution network that brings physically “flawed” yet edible, in-season fruits and vegetables culled from packing plants directly to customers’ homes via a weekly delivery service. As the slideshow explains, it’s a perfect solution.
Main photo: Roopam Lunia, director of marketing at the company Imperfect Produce in San Francisco‘s East Bay, shows off an eggplant culled in the packing sheds. Promoters have struggled with descriptors such as “ugly,” “misshapen” or “funny-looking” — but how about “practically perfect”? Credit: Copyright 2015 Seth Joel