Produce discarded because it fails to meet consumers’ cosmetic ideal. 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.
Using imperfect fruits and vegetables helps minimizes food waste.
Is there an Imperfectly Delicious Produce program that your event can tap into?