Imperfect & Surplus Produce

Definition

Produce discarded because it fails to meet consumers’ cosmetic ideal.

Using imperfect fruits and vegetables helps minimize food waste. Most of these ‘defective’ or ‘imperfect’ fruits and vegetables end up as food waste. In 2014, Bon Appetit began an Imperfectly Delicious Produce program to engage distributors, farmers, and chefs to identify opportunities to rescue produce from going to waste. Farmers identify produce that can be rescued, distributors set up systems for purchasing and transporting the produce to cafes, and chefs find creative ways to incorporate the produce into menus.

Strategies for Your Event

• Ask the caterer or chef if they can use imperfect products in your menu items.
• Tell participants what is being done on their behalf and provide recipes.
• Host a chef’s challenge featuring imperfect produce for a reception.
• Use the cuttings from your week’s menu on the last day of your event.
• Ugly produce can be used in soups and smoothies.

Resources

• “Ugly Fruit” Movement Helps Expand Access to Healthy, Affordable Produce – ICIC
• F&B Revolution: From Upcycled Food to Eliminating Meat at Meetings – Meetings Today
• Producers: Solutions for Food Waste on Farms – ReFED
• Sustainable Menu Planning Infographic

Food Facts

As much as 40 percent of the fruits and vegetables grown worldwide never make it to consumers.

Other Menu Planning Categories

• Locally Produced Foods
• Seasonal Fruits & Vegetables
• Certified Organic Foods
• Imperfect & Surplus Produce
• Sustainable Seafood
• Low Carbon Food
• Water-Wise Fruits, Vegetables, & Meats