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Lelike vrugte en groente slaan op die loopplank

Lelike vrugte en groente slaan op die loopplank


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Vrugte en groente wat as lelik beskou word, sal waarskynlik weggegooi word lank voordat dit in die supermark se rakke kom. Inglorious Fruits and Vegetables, 'n veldtog van die Franse supermarkketting, Intermarché, het lelike produkte in die kollig geplaas om bewustheid te verhoog oor die omvang van voedsel wat as gevolg van estetiese redes vermors word.


Waarom die onderneming van lelike produkte so ingewikkeld is?

Onvolmaakte produksie-ondernemings verlig stortingsterreine, terwyl meer geld in die sak van boere geplaas word. Maar wat is die impak op lang termyn vir voedselbanke, wat so gereeld staatmaak op 'verwerpte' vrugte en groente?

Tien jaar gelede was kosmeties onvolmaakte produkte nog nie koel nie. Aubergines wat suggestief gevorm is, het nie hul eie Instagram -rekeninge gehad nie, en hul berging was nog nie 'n roepingskaart vir volhoubaarheid nie. Belangriker nog, die kommersiële potensiaal van hierdie “unmarketable ”-produkte was nog nie benut deur opstartbedrywe vir voedsellewering soos Imperfect, Imperfectly Perfect, Hungry Harvest en 412 Food Rescue nie, wat almal 'n beroep doen op milieuvriendelike duisendjariges. Maar hierdie ontluikende subgroep en die groter neiging van maatskaplike ondernemings kan langtermyngevolge hê van die opbrengs van die voedselvoorraad waarop voedselbanke so desperaat staatmaak, sê Robert Egger, president van L.A. Kitchen. En dit gebeur alreeds.

“ Boere was vroeër soos, ‘Hei man, ek kan dit nie verkoop nie, so ek gaan dit vir die voedselbank gee. ’ Dit gebeur al hoe minder, ” sê hy. 𠇍ie markkragte dryf voedselverspilling na herbelegging en winsgewendheid teenoor afname na liefdadigheid. Wat oor drie jaar, ses jaar of nege jaar gaan gebeur, verg 'n kragtige herondersoek van ons voedselstelsel. ”

Gedurende Egger se drie plus dekades as bedryfsaktivis het hy baie verander. Die afgelope ses jaar as stigter en president van LA Kitchen, het sy nie-winsgewende organisasie onvolmaakte produkte gebruik, deels dankie aan die Imperfect, wat twee tot drie duisend pond vrugte en groente per week skenk en vir maaltye vir ouerhuise kook, naskoolse programme en hawelose gesondheidsprogramme. In die proses bied dit kulinêre werksopleiding aan mans en vroue wat uit pleegsorg en gevangenisstraf kom.

Voor dit was Egger die afgelope 24 jaar president van DC Central Kitchen en werk hy saam met die Obamas, wat twee keer as vrywilliger daar deelgeneem het en meer aktief, die sjef Jos é Andr és, wat onlangs saam met LA Kitchen gewerk het om Suid -Kalifornië te voed. veldbrande slagoffers. (Hy dien ook in die direksie van Andr és ’s, baie gepubliseerde nie-winsgewende, World Central Kitchen, wat meer as 3 miljoen maaltye in Puerto Rico bedien het.) Nou, Egger vestig sy aandag op voedselverspilling: $ 165 miljard dollar jaarlikse probleem in die Verenigde State. Maar boere, kruidenierswinkels en restaurante het nie ledig gesit terwyl hulle wins daaruit verloor nie. Een reaksie van die boer was byvoorbeeld die skep van baba -wortels. In die 1980's was die boer van Kalifornië, Mike Yurosek, moeg daarvoor om 70% van sy volgroeide wortels uit te gooi, en besluit om dit glad te skuur en dit in plaas daarvan te hermerk. Hulle was 'n treffer. Later het Bolthouse Farms dit 'n stappie verder geneem deur wortelsap te maak van die stukkies wat daaruit voortspruit, sê Egger.

Kleinhandelaars het ook kreatief geraak met vrugte en groente wat verwerp is. Winskoopkettings soos Grocery Outlet verkry sedert 1946 onvolmaakte produkte en verkoop dit teen 40% tot 70% teen die normale kosprys. Maar as alles gesê en gedaan is, a vyfde van alle vrugte en groente in Noord -Amerika beland op grond van suiwer kosmetiese redes op die stortingsterrein, volgens 'n verslag van die Verenigde Nasies van 2011. Op 'n globale skaal skat hierdie TED -toespraak dat die syfer so hoog as 'n derde is. En die feit bly dit meer as die helfte van alle vrugte en groente wat in Noord -Amerika verbou word, word nooit geëet nie, volgens die voorgenoemde VN -verslag.

Alhoewel daar meer van hierdie afgekeurde produkte is as wat ons weet wat ons moet doen, daarom is die feit dat dit ondanks die oorvloed daarvan baie duur kan wees om dit selfs van die plaas af te kry waar dit is benodig. Sommige gaan toenemend na veevoerondernemings, en ander gaan na vooraf gesnyde produkte wat die swart kol van 'n botterskorsie afsny, dit in stukke sny en dit in stukke botterskorsies van $ 5,99 verpak.

En in die laat dae begin meer daarvan na voedselbanke gaan. Dit was in reaksie op toenemende nasionale openbare druk om meer vars vrugte en groente te voorsien, verduidelik Egger.

In 2007 het Gary Maxworthy met Farm to Family begin, wat nou deur die California Association of Food Banks bestuur word, en#x201D, sê hy. 𠇍it was een van die eerste buitensporige plaasprodukprogramme. Aanvanklik was dit gratis, en nou word baie gekoop. Regoor die land het honderde entrepreneurs daar besef wat die bron van vars bekostigbare produkte is wat hulle aan miljoene jong verbruikers kan verkoop. ”

Hy gaan voort, en almal is so opgewonde oor die omgewingsaspek, maar ongelukkig is die onbedoelde gevolge daarvan in die toekoms dat as voedselbanke en spens harder word as gevolg van 'n verouderde bevolking, voedsel wat vroeër geskenk is, sal wees 'n premie, ” Egger sê. ȁVan alle voedsel wat geskenk word, gaan dit wins verloor. ”

En soos dit blyk, is voedselbanke regoor die land afhanklik van die landbou -ondoeltreffendheid waarmee hulle belê het om uit te roei. En as ons doel werklik is om 0% afval te hê, wat sal gebeur as ons dit eendag bereik? Sedert 2014 was daar 46 miljoen voedselonseker mense wat op voedselbanke staatgemaak het. Al lyk dit asof hulle verdwerg is deur die groot hoeveelheid weggegooide en skenkingsprodukte en jaarliks ​​drie miljard pond jaarliks ​​in Kalifornië, maar volgens die Imperfect ’-webwerf is die feit dat die bevolking wat steun afhanklik is, toeneem en afval afneem.

Voedselbanke voldoen skaars aan die behoefte aan 'n geskatte 45 miljoen mense wat honger loop, 'sê Egger:' Hier kom 70 miljoen baba -boomers, waarvan 'n aansienlike deel niks behalwe sosiale sekerheid het nie, maar wie sal vyf of tien jaar langer leef as hul ouers. ”

Beteken dit dat ondernemings soos Imperfect nie hoef te doen wat hulle doen nie? Dit is nie wat Egger sê nie. Benewens die skenking van voedsel aan L.A. Kitchen, ondersteun Imperfect verskeie van die inisiatiewe van die organisasie. “Hulle is goeie vennote vir ons, en#x201D sê hy. „n ek wil nie hê dat dit op 'n verkeerde manier beskou moet word nie. ”

Hy dink meer oor die implikasies van die groeiende groep sosiale ondernemings, waarvan onvolmaakte aflewering slegs een deel is. Wat ek dink u sal begin sien, is salsa -maatskappye of ketchup -maatskappye wat sê: 'Ons het voorheen salsa gemaak met tamaties van graad A. Waarom sou ons dit in elk geval doen as ons dit met graad B -tamaties kan maak en dit die Save the Earth salsa kan noem? ’ ”, sê hy. Wat u sien, is dat nywerhede meer bewus word dat voedselafval in 'n baie minimale uiteinde kom. & quot Dit alles gesê en gedoen, watter volhoubare vrugte- en groentebronne moet voedselbanke kyk na?

Egger is versigtig vir afhanklikheid van korporatiewe skenkings. Hy noem Andrew Fisher se boek Big Hunger: The Unholy Alliance tussen Corporate America en Anti-Hunger Groups. In een van die talle ironieë van die industriële hongerkompleks, is die titane wat so baie aan koskaste skenk, dikwels diegene wie se onderbetaalde werkers verplig is om op voedselhulp te steun, soos SNAP -voordele, wat vroeër voedselstempels genoem is.


Waarom die onderneming van lelike produkte so ingewikkeld is?

Onvolmaakte produksie-ondernemings verlig stortingsterreine, terwyl meer geld in die sak van boere geplaas word. Maar wat is die langtermynimpak vir voedselbanke, wat so gereeld staatmaak op 'verwerpte' vrugte en groente?

Tien jaar gelede was kosmeties onvolmaakte produkte nog nie koel nie. Aubergines wat suggestief gevorm is, het nie hul eie Instagram -rekeninge gehad nie, en hul berging was nog nie 'n roepingskaart vir volhoubaarheid nie. Belangriker nog, die kommersiële potensiaal van hierdie “unmarketable ”-produkte was nog nie benut deur opstartmiddels soos Imperfect, Imperfectly Perfect, Hungry Harvest en 412 Food Rescue nie, wat almal 'n beroep doen op milieuvriendelike duisendjariges. Maar hierdie ontluikende subgroep en die groter neiging van maatskaplike ondernemings kan langtermyngevolge hê van die opbrengs van die voedselvoorraad waarop voedselbanke so desperaat staatmaak, sê Robert Egger, president van L.A. Kitchen. En dit gebeur alreeds.

“ Boere was vroeër soos, ‘Hei man, ek kan dit nie verkoop nie, so ek gaan dit vir die voedselbank gee. ’ Dit gebeur al hoe minder, ” sê hy. 𠇍ie markkragte dryf voedselverspilling na herbelegging en winsgewendheid, teenoor afwaarts na liefdadigheid. Wat oor drie jaar, ses jaar of nege jaar gaan gebeur, verg 'n kragtige herondersoek van ons voedselstelsel. ”

Gedurende Egger se drie plus dekades as bedryfsaktivis het hy baie verander. Die afgelope ses jaar as stigter en president van LA Kitchen, het sy nie-winsgewende organisasie onvolmaakte produkte gebruik, deels dankie aan die Imperfect, wat twee tot drie duisend pond vrugte en groente per week skenk en vir maaltye vir ouerhuise kook, naskoolse programme en hawelose gesondheidsprogramme. In die proses bied dit kulinêre werksopleiding aan mans en vroue wat uit pleegsorg en gevangenisstraf kom.

Voor dit was Egger die afgelope 24 jaar president van DC Central Kitchen en werk hy saam met die Obamas, wat twee keer as vrywilliger daar deelgeneem het en meer aktief, die sjef Jos é Andr és, wat onlangs saam met LA Kitchen gewerk het om Suid -Kalifornië te voed. veldbrande slagoffers. (Hy dien ook in die direksie van Andr és ’s, baie gepubliseerde nie-winsgewende, World Central Kitchen, wat meer as 3 miljoen maaltye in Puerto Rico bedien het.) Nou, Egger vestig sy aandag op voedselverspilling: $ 165 miljard dollar jaarlikse probleem in die Verenigde State. Maar boere, kruidenierswinkels en restaurante het nie ledig gesit terwyl hulle wins daaruit verloor nie. Een reaksie van die boer was byvoorbeeld die skep van baba -wortels. In die 1980's was die boer van Kalifornië, Mike Yurosek, moeg daarvoor om 70% van sy volgroeide wortels uit te gooi, en besluit om dit glad te skuur en dit in plaas daarvan te hermerk. Hulle was 'n treffer. Later het Bolthouse Farms dit 'n stap verder geneem deur wortelsap te maak van die stukkies wat daaruit voortkom, sê Egger.

Kleinhandelaars het ook kreatief geraak met vrugte en groente wat verwerp is. Winskoopkettings soos Grocery Outlet verkry sedert 1946 onvolmaakte produkte en verkoop dit teen 40% tot 70% teen die gewone kosprys. Maar as alles gesê en gedoen is, a vyfde van alle vrugte en groente in Noord -Amerika beland op grond van suiwer kosmetiese redes op die stortingsterrein, volgens 'n verslag van die Verenigde Nasies van 2011. Op 'n globale skaal skat hierdie TED -toespraak dat die syfer so hoog as 'n derde is. En die feit bly dit meer as die helfte van alle vrugte en groente wat in Noord -Amerika verbou word, word nooit geëet nie, volgens die voorgenoemde VN -verslag.

Alhoewel daar meer van hierdie afgekeurde produkte is as wat ons weet wat ons moet doen, daarom is die feit dat dit ondanks die oorvloed daarvan baie duur kan wees om dit selfs van die plaas af te kry waar dit is benodig. Sommige gaan toenemend na veevoerondernemings, en ander gaan na vooraf gesnyde produkte wat die swart kol van 'n botterskorsie afsny, dit in stukke sny en dit in stukke botterskorsies van $ 5,99 verpak.

En in die laat dae begin meer daarvan na voedselbanke gaan. Dit was in reaksie op toenemende nasionale openbare druk om meer vars vrugte en groente te voorsien, verduidelik Egger.

In 2007 het Gary Maxworthy met Farm to Family begin, wat nou deur die California Association of Food Banks bestuur word, en#x201D, sê hy. 𠇍it was een van die eerste buitensporige plaasprodukprogramme. Aanvanklik was dit gratis, en nou word baie gekoop. Regoor die land het honderde entrepreneurs daar besef wat die bron van vars bekostigbare produkte is wat hulle aan miljoene jong verbruikers kan verkoop. ”

Hy gaan voort, en almal is so opgewonde oor die omgewingsaspek, maar ongelukkig is die onbedoelde gevolge daarvan in die toekoms dat as voedselbanke en spens harder word as gevolg van 'n verouderde bevolking, voedsel wat vroeër geskenk is, sal wees 'n premie, ” Egger sê. ȁVan alle voedsel wat geskenk word, gaan dit wins verloor. ”

En soos dit blyk, is voedselbanke regoor die land afhanklik van die landbou -ondoeltreffendheid waarmee hulle belê het om uit te wis. En as ons doel werklik is om 0% afval te hê, wat sal gebeur as ons dit eendag bereik? Sedert 2014 was daar 46 miljoen voedselonseker mense wat op voedselbanke staatgemaak het. Al lyk dit asof hulle verdwerg is deur die groot hoeveelheid weggegooide en skenkingsprodukte en jaarliks ​​drie miljard pond jaarliks ​​in Kalifornië, maar volgens die Imperfect ’-webwerf is die feit dat die bevolking wat steun afhanklik is, toeneem en afval afneem.

Voedselbanke voldoen skaars aan die behoefte aan 'n geskatte 45 miljoen mense wat honger loop, 'sê Egger:' Hier kom 70 miljoen baba -boomers, waarvan 'n aansienlike deel niks behalwe sosiale sekerheid het nie, maar wie sal vyf of tien jaar langer leef as hul ouers. ”

Beteken dit dat ondernemings soos Imperfect nie hoef te doen wat hulle doen nie? Dit is nie wat Egger sê nie. Benewens die skenking van voedsel aan L.A. Kitchen, ondersteun Imperfect verskeie van die inisiatiewe van die organisasie. “Hulle is goeie vennote vir ons, en#x201D sê hy. En ek wil nie hê dit moet op 'n verkeerde manier beskou word nie. ”

Hy dink meer oor die implikasies van die groeiende groep sosiale ondernemings, waarvan onvolmaakte aflewering slegs een deel is. Wat ek dink u sal begin sien, is salsa -maatskappye of ketchup -maatskappye wat sê: 'Ons het voorheen salsa gemaak met tamaties van graad A. Waarom sou ons dit in elk geval doen as ons dit met graad B -tamaties kan maak en dit die Save the Earth salsa kan noem? ’ ”, sê hy. Wat u sien, is dat nywerhede meer bewus word dat voedselafval in 'n baie minimale uiteinde kom. & quot Dit alles gesê en gedoen, watter volhoubare vrugte- en groentebronne moet voedselbanke kyk na?

Egger is versigtig vir afhanklikheid van korporatiewe skenkings. Hy noem Andrew Fisher se boek Big Hunger: The Unholy Alliance tussen Corporate America en Anti-Hunger Groups. In een van die talle ironieë van die industriële hongerkompleks, is die titane wat so baie aan koskaste skenk, dikwels diegene wie se onderbetaalde werkers verplig is om op voedselhulp te steun, soos SNAP -voordele, wat vroeër voedselstempels genoem is.


Waarom die onderneming van lelike produkte so ingewikkeld is?

Onvolmaakte produksie-ondernemings verlig stortingsterreine, terwyl meer geld in die sak van boere geplaas word. Maar wat is die langtermynimpak vir voedselbanke, wat so gereeld staatmaak op 'verwerpte' vrugte en groente?

Tien jaar gelede was kosmeties onvolmaakte produkte nog nie koel nie. Aubergines wat suggestief gevorm is, het nie hul eie Instagram -rekeninge gehad nie, en hul berging was nog nie 'n roepingskaart vir volhoubaarheid nie. Belangriker nog, die kommersiële potensiaal van hierdie “unmarketable ”-produkte was nog nie benut deur opstartmiddels soos Imperfect, Imperfectly Perfect, Hungry Harvest en 412 Food Rescue nie, wat almal 'n beroep doen op milieuvriendelike duisendjariges. Maar hierdie ontluikende subgroep en die groter neiging van maatskaplike ondernemings kan langtermyngevolge hê van die opbrengs van die voedselvoorraad waarop voedselbanke so desperaat staatmaak, sê Robert Egger, president van L.A. Kitchen. En dit gebeur alreeds.

“ Boere was vroeër soos, ‘Hei man, ek kan dit nie verkoop nie, so ek gaan dit vir die voedselbank gee. ’ Dit gebeur al hoe minder, ” sê hy. 𠇍ie markkragte dryf voedselverspilling na herbelegging en winsgewendheid teenoor afname na liefdadigheid. Wat oor drie jaar, ses jaar of nege jaar gaan gebeur, verg 'n kragtige herondersoek van ons voedselstelsel. ”

Gedurende Egger se drie plus dekades as bedryfsaktivis het hy baie verander. Die afgelope ses jaar as stigter en president van LA Kitchen, het sy nie-winsgewende organisasie onvolmaakte produkte gebruik, deels dankie aan die Imperfect, wat twee tot drie duisend pond vrugte en groente per week skenk en vir maaltye vir ouerhuise kook, naskoolse programme en hawelose gesondheidsprogramme. In die proses bied dit kulinêre werksopleiding aan mans en vroue wat uit pleegsorg en gevangenisstraf kom.

Voor dit was Egger die afgelope 24 jaar president van DC Central Kitchen en werk hy saam met die Obamas, wat twee keer as vrywilliger daar deelgeneem het en meer aktief, die sjef Jos é Andr és, wat onlangs saam met LA Kitchen gewerk het om Suid -Kalifornië te voed. veldbrande slagoffers. (Hy dien ook in die direksie van Andr és ’s, baie gepubliseerde nie-winsgewende, World Central Kitchen, wat meer as 3 miljoen maaltye in Puerto Rico bedien het.) Nou, Egger vestig sy aandag op voedselverspilling: $ 165 miljard dollar jaarlikse probleem in die Verenigde State. Maar boere, kruidenierswinkels en restaurante het nie ledig gesit terwyl hulle wins daaruit verloor nie. Een reaksie van die boer was byvoorbeeld die skep van baba -wortels. In die 1980's was die boer van Kalifornië, Mike Yurosek, moeg daarvoor om 70% van sy volgroeide wortels uit te gooi, en besluit om dit glad te skuur en dit in plaas daarvan te hermerk. Hulle was 'n treffer. Later het Bolthouse Farms dit 'n stappie verder geneem deur wortelsap te maak van die stukkies wat daaruit voortspruit, sê Egger.

Kleinhandelaars het ook kreatief geraak met vrugte en groente wat verwerp is. Winskoopkettings soos Grocery Outlet verkry sedert 1946 onvolmaakte produkte en verkoop dit teen 40% tot 70% teen die normale kosprys. Maar as alles gesê en gedaan is, a vyfde van alle vrugte en groente in Noord -Amerika beland op grond van suiwer kosmetiese redes op die stortingsterrein, volgens 'n verslag van die Verenigde Nasies van 2011. Op 'n globale skaal beraam hierdie TED -toespraak dat die syfer so hoog as 'n derde is. En die feit bly dit meer as die helfte van alle vrugte en groente wat in Noord -Amerika verbou word, word nooit geëet nie, volgens die voorgenoemde VN -verslag.

Alhoewel daar meer van hierdie afgekeurde produkte is as wat ons weet wat ons moet doen, daarom is daar steeds 'n noodsaaklikheid vir opstartbedrywe soos Imperfect, maar dit kan baie duur wees om dit selfs van die plaas af te kry waar dit is benodig. Sommige gaan toenemend na veevoerondernemings, en ander gaan na vooraf gesnyde produkte wat die swart kol van 'n botterskorsie afsny, dit in stukke sny en dit in stukke botterskorsies van $ 5,99 verpak.

En in die laat dae begin meer daarvan na voedselbanke gaan. Dit was in reaksie op toenemende nasionale openbare druk om meer vars vrugte en groente te voorsien, verduidelik Egger.

In 2007 het Gary Maxworthy met Farm to Family begin, wat nou deur die California Association of Food Banks bestuur word, en#x201D, sê hy. 𠇍it was een van die eerste buitensporige plaasprodukprogramme. Aanvanklik was dit gratis, en nou word baie gekoop. Regoor die land het honderde entrepreneurs daar besef wat die bron van vars bekostigbare produkte is wat hulle aan miljoene jong verbruikers kan verkoop. ”

Hy gaan voort, en almal is so opgewonde oor die omgewingsaspek, maar ongelukkig is die onbedoelde gevolge daarvan in die toekoms dat as voedselbanke en spens harder word as gevolg van 'n verouderde bevolking, voedsel wat vroeër geskenk is, sal wees 'n premie, ” Egger sê. Alle kos wat geskenk word, is verlore winste. ”

En soos dit blyk, is voedselbanke regoor die land afhanklik van die landbou -ondoeltreffendheid waarmee hulle belê het om uit te wis. En as ons doel werklik is om 0% afval te hê, wat sal gebeur as ons dit eendag bereik? Sedert 2014 was daar 46 miljoen voedselonseker mense wat op voedselbanke staatgemaak het. Al lyk dit asof hulle verdwerg is deur die groot hoeveelheid weggegooide en donateerbare produkte en drie miljard pond jaarliks ​​in Kalifornië alleen, volgens die Imperfect ’-webwerf, is die feit dat die bevolking wat steun afhanklik is, toeneem en afval afneem.

Voedselbanke kan skaars voldoen aan die behoefte aan 'n geskatte 45 miljoen mense wat 'n risiko loop om honger te loop, en Egger sê: 'Hier kom 70 miljoen baba -boomers waarvan 'n beduidende deel niks behalwe sosiale sekerheid het nie, maar wie sal vyf of tien jaar langer leef as hul ouers. ”

Beteken dit dat ondernemings soos Imperfect nie hoef te doen wat hulle doen nie? Dit is nie wat Egger sê nie. Benewens die skenking van voedsel aan L.A. Kitchen, ondersteun Imperfect verskeie van die inisiatiewe van die organisasie. “Hulle is goeie vennote vir ons, en#x201D sê hy. „n ek wil nie hê dat dit op 'n verkeerde manier beskou moet word nie. ”

Hy dink meer oor die implikasies van die groeiende groep sosiale ondernemings, waarvan onvolmaakte aflewering slegs een deel is. Wat ek dink u sal begin sien, is salsa -maatskappye of ketchup -maatskappye wat sê: 'Ons het voorheen salsa gemaak met tamaties van graad A. Waarom sou ons dit in elk geval doen as ons dit met graad B -tamaties kan maak en dit die Save the Earth salsa kan noem? ’ ”, sê hy. Wat u sien, is dat nywerhede meer bewus word dat voedselafval in 'n baie minimale uiteinde kom. & quot Dit alles gesê en gedoen, watter volhoubare vrugte- en groentebronne moet voedselbanke kyk na?

Egger is versigtig vir afhanklikheid van korporatiewe skenkings. Hy noem Andrew Fisher se boek Big Hunger: The Unholy Alliance tussen Corporate America en Anti-Hunger Groups. In een van die talle ironieë van die industriële hongerkompleks, is die titane wat so baie aan koskaste skenk, dikwels diegene wie se onderbetaalde werkers noodgedwonge op voedselhulp staatmaak, soos SNAP -voordele, wat vroeër voedselstempels genoem is.


Waarom die onderneming van lelike produkte so ingewikkeld is?

Onvolmaakte produksie-ondernemings verlig stortingsterreine, terwyl meer geld in die sak van boere geplaas word. Maar wat is die impak op lang termyn vir voedselbanke, wat so gereeld staatmaak op 'verwerpte' vrugte en groente?

Tien jaar gelede was kosmeties onvolmaakte produkte nog nie koel nie. Aubergines wat suggestief gevorm is, het nie hul eie Instagram -rekeninge gehad nie, en hul berging was nog nie 'n roepingskaart vir volhoubaarheid nie. Belangriker nog, die kommersiële potensiaal van hierdie “unmarketable ”-produkte was nog nie benut deur opstartbedrywe vir voedsellewering soos Imperfect, Imperfectly Perfect, Hungry Harvest en 412 Food Rescue nie, wat almal 'n beroep doen op milieuvriendelike duisendjariges. Maar hierdie ontluikende subgroep en die groter neiging van maatskaplike ondernemings kan langtermyngevolge hê van die opbrengs van die voedselvoorraad waarop voedselbanke so desperaat staatmaak, sê Robert Egger, president van L.A. Kitchen. En dit gebeur alreeds.

“ Boere was vroeër soos, ‘Hei man, ek kan dit nie verkoop nie, so ek gaan dit vir die voedselbank gee. ’ Dit gebeur al hoe minder, ” sê hy. 𠇍ie markkragte dryf voedselverspilling na herbelegging en winsgewendheid, teenoor afwaarts na liefdadigheid. Wat oor drie jaar, ses jaar of nege jaar gaan gebeur, verg 'n kragtige herondersoek van ons voedselstelsel. ”

Gedurende Egger se drie plus dekades as bedryfsaktivis het hy baie verander. Die afgelope ses jaar as stigter en president van LA Kitchen het sy nie-winsgewende organisasie onvolmaakte produkte gebruik, deels bedank vir die Imperfect, wat twee tot drie duisend pond vrugte en groente per week skenk en vir maaltye vir ouerhuise kook, naskoolse programme en hawelose gesondheidsprogramme. In die proses bied dit kulinêre werksopleiding aan mans en vroue wat uit pleegsorg en gevangenisstraf kom.

Voor dit was Egger die afgelope 24 jaar president van DC Central Kitchen en werk hy saam met die Obamas, wat twee keer as vrywilliger daar deelgeneem het en meer aktief, die sjef Jos é Andr és, wat onlangs saam met LA Kitchen gewerk het om Suid -Kalifornië te voed. veldbrande slagoffers. (Hy dien ook in die direksie van Andr és ’s, baie gepubliseerde nie-winsgewende, World Central Kitchen, wat meer as 3 miljoen maaltye in Puerto Rico bedien het.) Nou, Egger vestig sy aandag op voedselverspilling: $ 165 miljard dollar jaarlikse probleem in die Verenigde State. Maar boere, kruidenierswinkels en restaurante het nie ledig gesit terwyl hulle wins daaruit verloor nie. Een reaksie van die boer was byvoorbeeld die skep van baba -wortels. In die tagtigerjare was die boer van Kalifornië, Mike Yurosek, moeg daarvoor om 70% van sy volgroeide wortels uit te gooi, en besluit om dit glad te skuur en in plaas daarvan te hermerk. Hulle was 'n treffer. Later het Bolthouse Farms dit 'n stappie verder geneem deur wortelsap te maak van die stukkies wat daaruit voortspruit, sê Egger.

Kleinhandelaars het ook kreatief geraak met vrugte en groente wat verwerp is. Winskoopkettings soos Grocery Outlet verkry sedert 1946 onvolmaakte produkte en verkoop dit teen 40% tot 70% teen die normale kosprys. Maar as alles gesê en gedoen is, a vyfde van alle vrugte en groente in Noord -Amerika beland op grond van suiwer kosmetiese redes op die stortingsterrein, volgens 'n verslag van die Verenigde Nasies van 2011. Op 'n globale skaal skat hierdie TED -toespraak dat die syfer so hoog as 'n derde is. En die feit bly dit meer as die helfte van alle vrugte en groente wat in Noord -Amerika verbou word, word nooit geëet nie, volgens die voorgenoemde VN -verslag.

Alhoewel daar meer van hierdie afgekeurde produkte is as wat ons weet wat ons moet doen, daarom is daar steeds 'n noodsaaklikheid vir opstartbedrywe soos Imperfect, maar dit kan baie duur wees om dit selfs van die plaas af te kry waar dit is benodig. Sommige gaan toenemend na veevoerondernemings, en ander gaan na vooraf gesnyde produkte wat die swart kol van 'n botterskorsie afsny, dit in stukke sny en dit in stukke botterskorsies van $ 5,99 verpak.

En in die laat dae begin meer daarvan na voedselbanke gaan. Dit was in reaksie op toenemende nasionale openbare druk om meer vars vrugte en groente te voorsien, verduidelik Egger.

In 2007 het Gary Maxworthy met Farm to Family begin, wat nou deur die California Association of Food Banks bestuur word, en#x201D, sê hy. 𠇍it was een van die eerste buitensporige plaasprodukprogramme. Aanvanklik was dit gratis, en nou word baie gekoop. Regoor die land het honderde entrepreneurs daar besef wat die bron van vars bekostigbare produkte is wat hulle aan miljoene jong verbruikers kan verkoop. ”

Hy gaan voort, en almal is so opgewonde oor die omgewingsaspek, maar ongelukkig is die onbedoelde gevolge daarvan in die toekoms dat as voedselbanke en spens meer druk word as gevolg van 'n verouderde bevolking, voedsel wat vroeër geskenk is, sal wees 'n premie, ” Egger sê. ȁVan alle voedsel wat geskenk word, gaan dit wins verloor. ”

En soos dit blyk, is voedselbanke regoor die land afhanklik van die landbou -ondoeltreffendheid waarmee hulle belê het om uit te roei. En as ons doel werklik is om 0% afval te hê, wat sal gebeur as ons dit eendag bereik? Sedert 2014 was daar 46 miljoen voedselonseker mense wat op voedselbanke staatgemaak het. Al lyk dit asof hulle verdwerg is deur die groot hoeveelheid weggegooide en skenkingsprodukte en jaarliks ​​drie miljard pond jaarliks ​​in Kalifornië, maar volgens die Imperfect ’-webwerf is die feit dat die bevolking wat steun afhanklik is, toeneem en afval afneem.

Voedselbanke voldoen skaars aan die behoefte aan 'n geskatte 45 miljoen mense wat honger loop, 'sê Egger:' Hier kom 70 miljoen baba -boomers, waarvan 'n aansienlike deel niks behalwe sosiale sekerheid het nie, maar wie sal vyf of tien jaar langer leef as hul ouers. ”

Beteken dit dat ondernemings soos Imperfect nie hoef te doen wat hulle doen nie? Dit is nie wat Egger sê nie. Benewens die skenking van voedsel aan L.A. Kitchen, ondersteun Imperfect verskeie van die inisiatiewe van die organisasie. “Hulle is goeie vennote vir ons, en#x201D sê hy. En ek wil nie hê dit moet op 'n verkeerde manier beskou word nie. ”

Hy dink meer oor die implikasies van die groeiende groep sosiale ondernemings, waarvan onvolmaakte aflewering slegs een deel is. Wat ek dink u sal begin sien, is salsa -maatskappye of ketchup -maatskappye wat sê: 'Ons het voorheen salsa gemaak met tamaties van graad A. Waarom sou ons dit in elk geval doen as ons dit met graad B -tamaties kan maak en dit die Save the Earth salsa kan noem? ’ ”, sê hy. Wat u sien, is dat nywerhede meer bewus word dat voedselafval in 'n baie minimale uiteinde kom. & quot Dit alles gesê en gedoen, watter volhoubare vrugte- en groentebronne moet voedselbanke kyk na?

Egger is versigtig vir afhanklikheid van korporatiewe skenkings. Hy noem Andrew Fisher se boek Big Hunger: The Unholy Alliance tussen Corporate America en Anti-Hunger Groups. In een van die talle ironieë van die industriële hongerkompleks, is die titane wat so baie aan koskaste skenk, dikwels diegene wie se onderbetaalde werkers noodgedwonge op voedselhulp staatmaak, soos SNAP -voordele, wat vroeër voedselstempels genoem is.


Waarom die onderneming van lelike produkte so ingewikkeld is?

Onvolmaakte produksie-ondernemings verlig stortingsterreine, terwyl meer geld in die sak van boere geplaas word. Maar wat is die impak op lang termyn vir voedselbanke, wat so gereeld staatmaak op 'verwerpte' vrugte en groente?

Tien jaar gelede was kosmeties onvolmaakte produkte nog nie koel nie. Aubergines wat suggestief gevorm is, het nie hul eie Instagram -rekeninge gehad nie, en hul berging was nog nie 'n roepingskaart vir volhoubaarheid nie. More significantly, the commercial potential of this “unmarketable” produce had not yet been tapped by food delivery startups like Imperfect, Imperfectly Perfect, Hungry Harvest, and 412 Food Rescue, all appealing to environmentally-minded millennials. But this burgeoning subset and its larger trend of social enterprise companies may have long-term implications of gobbling up the produce supply that food banks so desperately rely on, says L.A. Kitchen president Robert Egger. And it’s already happening.

�rmers used to be like, ‘Hey man, I can’t sell this, so I’m going to give this to the food bank.’ That’s happening less and less,” he says. “The market forces are driving food waste towards reinvestment and profitability versus down towards charity. What will happen in three years, six years, or nine years demands a vigorous re-examination of our food system.”

During Egger’s three-plus decades as an industry activist, he’s seen a lot of change. For the past six years as founder and president of L.A. Kitchen, his non-profit has utilized imperfect produce—thanks in part to the Imperfect, which donates two to three thousand pounds of fruits and vegetables a week—to cook meals for senior homes, after-school programs, and homeless health programs. In the process, it provides culinary job training to men and women coming out of foster care and incarceration.

Before this, Egger was president of D.C. Central Kitchen for the past 24 years, partnering with the Obamas—who volunteered there twice𠅊nd more extensively, activist chef José Andrés, who most recently worked with L.A. Kitchen to feed Southern California wildfire victims. (He also serves on the board of Andrés’s much publicized non-profit, World Central Kitchen, which served over 3 million meals in Puerto Rico.) Now, Egger is turning his attention toward food waste: a $165 miljard dollar annual problem in the United States. But farmers, grocery stores, and restaurants haven’t been sitting idly by as they lose profits to it. One farmer’s response, for example, was the creation of baby carrots. In the 1980s, California farmer Mike Yurosek was tired of throwing out 70% of his misshapen fully grown carrots, and decided to sand them smooth and rebrand them instead. Hulle was 'n treffer. Later, Bolthouse Farms took this a step further by making carrot juice from the resulting scraps, Egger says.

Retailers, too, have gotten creative with reject fruits and vegetables. Bargain bin chains like Grocery Outlet have been sourcing imperfect produce since 1946 and selling it at 40% to 70% under conventional grocery store cost. But when all is said and done, a fifth of all fruits and vegetables in North America end up in the landfill because of purely cosmetic reasons, according to a 2011 United Nations report. On a global scale, this TED talk estimates the figure is as high as a third. And the fact remains that over half of all fruits and vegetables grown in North America are never eaten, according to the aforementioned UN report.

Even though there’s more of this rejected produce than we know what to do with—hence the need for startups like Imperfect—the fact remains that despite its abundance, it can be really expensive to even get it off the farm where it’s needed. Some of it goes to animal feed companies increasingly, some of it goes to pre-cut produce products, which cut the black spot off a butternut squash, chop it up, and turn it into $5.99 packaged butternut squash chunks.

And, starting in the late aughts, more of it began to go to food banks. This was in response to mounting national public pressure to provide more fresh fruits and vegetables, Egger explains.

“In 2007 Gary Maxworthy started Farm to Family, now run by the California Association of Food Banks,” he says. “This was one of the first excess farm product programs. At first it was free… now much is purchased. Across the country, hundreds of entrepreneurs have realized there’s this source of fresh affordable produce that they can sell to millions of young consumers.”

He continues, 𠇎verybody’s so excited about the environmental aspect, but sadly what the unintended consequences in the future is that when food banks and pantries are pressed harder due to an aging population, that food that used to be donated will be at a premium,” Egger says. �ter all, all donated food is lost profits.”

And as it turns out, food banks all over the country find themselves dependent on the very agricultural inefficiencies they’re invested in eradicating. And if our goal is truly to have 0% waste, what will happen when one day we achieve it? As of 2014, there were 46 million food insecure people who relied on food banks. While they might seem dwarfed by the sheer amount of discarded and donatable produce—three billion pounds annually in California alone, according to Imperfect’s website—the fact is that aid-reliant populations are increasing, and produce waste is decreasing.

𠇏ood banks can barely meet the need for an estimated 45 million people who are at risk of hunger,” Egger says, 𠇊nd here come 70 million baby boomers of whom a significant portion have nothing besides social security, but who will live five or ten years longer than their parents.”

Does that mean that companies like Imperfect shouldn’t be doing what they’re doing? That’s not what Egger is saying. In addition to donating food to L.A. Kitchen, Imperfect supports several of the organization’s initiatives. “They’re great partners for us,” he says. 𠇊nd I don’t want this to be perceived in the wrong way.”

He’s more thinking about the implications of the burgeoning group of social enterprise companies—of which imperfect produce delivery is just one part. “What I think you’re going to start seeing is salsa companies or ketchup companies that say, ‘We used to make salsa with grade A tomatoes. Why on earth would we do that when we can make it with grade B tomatoes and call it save the Save the Earth salsa?’” he says. “What you’re seeing is industries becoming more aware that food waste cuts into an already very minimal bottom line." All this said and done, what sustainable fruit and vegetable sources moet food banks look towards?

Egger is wary of depending on corporate donations. He cites Andrew Fisher’s book Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups. In one of the myriad ironies of the “industrial hunger complex,” the very titans that donate so much to food pantries are often the ones whose underpaid workers are forced to rely on food aid like SNAP benefits, formerly called food stamps.


Why the Business of Ugly Produce Is So Complicated

Imperfect produce start-ups are alleviating landfills while putting more money in farmers' pockets. But what's the long-term impact for food banks, which so often rely on "rejected" fruits and vegetables?

Ten years ago, cosmetically imperfect produce was not yet cool. Suggestively shaped eggplants didn’t have their own Instagram accounts, and their salvage hadn’t yet become a calling card for sustainability. More significantly, the commercial potential of this “unmarketable” produce had not yet been tapped by food delivery startups like Imperfect, Imperfectly Perfect, Hungry Harvest, and 412 Food Rescue, all appealing to environmentally-minded millennials. But this burgeoning subset and its larger trend of social enterprise companies may have long-term implications of gobbling up the produce supply that food banks so desperately rely on, says L.A. Kitchen president Robert Egger. And it’s already happening.

�rmers used to be like, ‘Hey man, I can’t sell this, so I’m going to give this to the food bank.’ That’s happening less and less,” he says. “The market forces are driving food waste towards reinvestment and profitability versus down towards charity. What will happen in three years, six years, or nine years demands a vigorous re-examination of our food system.”

During Egger’s three-plus decades as an industry activist, he’s seen a lot of change. For the past six years as founder and president of L.A. Kitchen, his non-profit has utilized imperfect produce—thanks in part to the Imperfect, which donates two to three thousand pounds of fruits and vegetables a week—to cook meals for senior homes, after-school programs, and homeless health programs. In the process, it provides culinary job training to men and women coming out of foster care and incarceration.

Before this, Egger was president of D.C. Central Kitchen for the past 24 years, partnering with the Obamas—who volunteered there twice𠅊nd more extensively, activist chef José Andrés, who most recently worked with L.A. Kitchen to feed Southern California wildfire victims. (He also serves on the board of Andrés’s much publicized non-profit, World Central Kitchen, which served over 3 million meals in Puerto Rico.) Now, Egger is turning his attention toward food waste: a $165 miljard dollar annual problem in the United States. But farmers, grocery stores, and restaurants haven’t been sitting idly by as they lose profits to it. One farmer’s response, for example, was the creation of baby carrots. In the 1980s, California farmer Mike Yurosek was tired of throwing out 70% of his misshapen fully grown carrots, and decided to sand them smooth and rebrand them instead. Hulle was 'n treffer. Later, Bolthouse Farms took this a step further by making carrot juice from the resulting scraps, Egger says.

Retailers, too, have gotten creative with reject fruits and vegetables. Bargain bin chains like Grocery Outlet have been sourcing imperfect produce since 1946 and selling it at 40% to 70% under conventional grocery store cost. But when all is said and done, a fifth of all fruits and vegetables in North America end up in the landfill because of purely cosmetic reasons, according to a 2011 United Nations report. On a global scale, this TED talk estimates the figure is as high as a third. And the fact remains that over half of all fruits and vegetables grown in North America are never eaten, according to the aforementioned UN report.

Even though there’s more of this rejected produce than we know what to do with—hence the need for startups like Imperfect—the fact remains that despite its abundance, it can be really expensive to even get it off the farm where it’s needed. Some of it goes to animal feed companies increasingly, some of it goes to pre-cut produce products, which cut the black spot off a butternut squash, chop it up, and turn it into $5.99 packaged butternut squash chunks.

And, starting in the late aughts, more of it began to go to food banks. This was in response to mounting national public pressure to provide more fresh fruits and vegetables, Egger explains.

“In 2007 Gary Maxworthy started Farm to Family, now run by the California Association of Food Banks,” he says. “This was one of the first excess farm product programs. At first it was free… now much is purchased. Across the country, hundreds of entrepreneurs have realized there’s this source of fresh affordable produce that they can sell to millions of young consumers.”

He continues, 𠇎verybody’s so excited about the environmental aspect, but sadly what the unintended consequences in the future is that when food banks and pantries are pressed harder due to an aging population, that food that used to be donated will be at a premium,” Egger says. �ter all, all donated food is lost profits.”

And as it turns out, food banks all over the country find themselves dependent on the very agricultural inefficiencies they’re invested in eradicating. And if our goal is truly to have 0% waste, what will happen when one day we achieve it? As of 2014, there were 46 million food insecure people who relied on food banks. While they might seem dwarfed by the sheer amount of discarded and donatable produce—three billion pounds annually in California alone, according to Imperfect’s website—the fact is that aid-reliant populations are increasing, and produce waste is decreasing.

𠇏ood banks can barely meet the need for an estimated 45 million people who are at risk of hunger,” Egger says, 𠇊nd here come 70 million baby boomers of whom a significant portion have nothing besides social security, but who will live five or ten years longer than their parents.”

Does that mean that companies like Imperfect shouldn’t be doing what they’re doing? That’s not what Egger is saying. In addition to donating food to L.A. Kitchen, Imperfect supports several of the organization’s initiatives. “They’re great partners for us,” he says. 𠇊nd I don’t want this to be perceived in the wrong way.”

He’s more thinking about the implications of the burgeoning group of social enterprise companies—of which imperfect produce delivery is just one part. “What I think you’re going to start seeing is salsa companies or ketchup companies that say, ‘We used to make salsa with grade A tomatoes. Why on earth would we do that when we can make it with grade B tomatoes and call it save the Save the Earth salsa?’” he says. “What you’re seeing is industries becoming more aware that food waste cuts into an already very minimal bottom line." All this said and done, what sustainable fruit and vegetable sources moet food banks look towards?

Egger is wary of depending on corporate donations. He cites Andrew Fisher’s book Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups. In one of the myriad ironies of the “industrial hunger complex,” the very titans that donate so much to food pantries are often the ones whose underpaid workers are forced to rely on food aid like SNAP benefits, formerly called food stamps.


Why the Business of Ugly Produce Is So Complicated

Imperfect produce start-ups are alleviating landfills while putting more money in farmers' pockets. But what's the long-term impact for food banks, which so often rely on "rejected" fruits and vegetables?

Ten years ago, cosmetically imperfect produce was not yet cool. Suggestively shaped eggplants didn’t have their own Instagram accounts, and their salvage hadn’t yet become a calling card for sustainability. More significantly, the commercial potential of this “unmarketable” produce had not yet been tapped by food delivery startups like Imperfect, Imperfectly Perfect, Hungry Harvest, and 412 Food Rescue, all appealing to environmentally-minded millennials. But this burgeoning subset and its larger trend of social enterprise companies may have long-term implications of gobbling up the produce supply that food banks so desperately rely on, says L.A. Kitchen president Robert Egger. And it’s already happening.

�rmers used to be like, ‘Hey man, I can’t sell this, so I’m going to give this to the food bank.’ That’s happening less and less,” he says. “The market forces are driving food waste towards reinvestment and profitability versus down towards charity. What will happen in three years, six years, or nine years demands a vigorous re-examination of our food system.”

During Egger’s three-plus decades as an industry activist, he’s seen a lot of change. For the past six years as founder and president of L.A. Kitchen, his non-profit has utilized imperfect produce—thanks in part to the Imperfect, which donates two to three thousand pounds of fruits and vegetables a week—to cook meals for senior homes, after-school programs, and homeless health programs. In the process, it provides culinary job training to men and women coming out of foster care and incarceration.

Before this, Egger was president of D.C. Central Kitchen for the past 24 years, partnering with the Obamas—who volunteered there twice𠅊nd more extensively, activist chef José Andrés, who most recently worked with L.A. Kitchen to feed Southern California wildfire victims. (He also serves on the board of Andrés’s much publicized non-profit, World Central Kitchen, which served over 3 million meals in Puerto Rico.) Now, Egger is turning his attention toward food waste: a $165 miljard dollar annual problem in the United States. But farmers, grocery stores, and restaurants haven’t been sitting idly by as they lose profits to it. One farmer’s response, for example, was the creation of baby carrots. In the 1980s, California farmer Mike Yurosek was tired of throwing out 70% of his misshapen fully grown carrots, and decided to sand them smooth and rebrand them instead. Hulle was 'n treffer. Later, Bolthouse Farms took this a step further by making carrot juice from the resulting scraps, Egger says.

Retailers, too, have gotten creative with reject fruits and vegetables. Bargain bin chains like Grocery Outlet have been sourcing imperfect produce since 1946 and selling it at 40% to 70% under conventional grocery store cost. But when all is said and done, a fifth of all fruits and vegetables in North America end up in the landfill because of purely cosmetic reasons, according to a 2011 United Nations report. On a global scale, this TED talk estimates the figure is as high as a third. And the fact remains that over half of all fruits and vegetables grown in North America are never eaten, according to the aforementioned UN report.

Even though there’s more of this rejected produce than we know what to do with—hence the need for startups like Imperfect—the fact remains that despite its abundance, it can be really expensive to even get it off the farm where it’s needed. Some of it goes to animal feed companies increasingly, some of it goes to pre-cut produce products, which cut the black spot off a butternut squash, chop it up, and turn it into $5.99 packaged butternut squash chunks.

And, starting in the late aughts, more of it began to go to food banks. This was in response to mounting national public pressure to provide more fresh fruits and vegetables, Egger explains.

“In 2007 Gary Maxworthy started Farm to Family, now run by the California Association of Food Banks,” he says. “This was one of the first excess farm product programs. At first it was free… now much is purchased. Across the country, hundreds of entrepreneurs have realized there’s this source of fresh affordable produce that they can sell to millions of young consumers.”

He continues, 𠇎verybody’s so excited about the environmental aspect, but sadly what the unintended consequences in the future is that when food banks and pantries are pressed harder due to an aging population, that food that used to be donated will be at a premium,” Egger says. �ter all, all donated food is lost profits.”

And as it turns out, food banks all over the country find themselves dependent on the very agricultural inefficiencies they’re invested in eradicating. And if our goal is truly to have 0% waste, what will happen when one day we achieve it? As of 2014, there were 46 million food insecure people who relied on food banks. While they might seem dwarfed by the sheer amount of discarded and donatable produce—three billion pounds annually in California alone, according to Imperfect’s website—the fact is that aid-reliant populations are increasing, and produce waste is decreasing.

𠇏ood banks can barely meet the need for an estimated 45 million people who are at risk of hunger,” Egger says, 𠇊nd here come 70 million baby boomers of whom a significant portion have nothing besides social security, but who will live five or ten years longer than their parents.”

Does that mean that companies like Imperfect shouldn’t be doing what they’re doing? That’s not what Egger is saying. In addition to donating food to L.A. Kitchen, Imperfect supports several of the organization’s initiatives. “They’re great partners for us,” he says. 𠇊nd I don’t want this to be perceived in the wrong way.”

He’s more thinking about the implications of the burgeoning group of social enterprise companies—of which imperfect produce delivery is just one part. “What I think you’re going to start seeing is salsa companies or ketchup companies that say, ‘We used to make salsa with grade A tomatoes. Why on earth would we do that when we can make it with grade B tomatoes and call it save the Save the Earth salsa?’” he says. “What you’re seeing is industries becoming more aware that food waste cuts into an already very minimal bottom line." All this said and done, what sustainable fruit and vegetable sources moet food banks look towards?

Egger is wary of depending on corporate donations. He cites Andrew Fisher’s book Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups. In one of the myriad ironies of the “industrial hunger complex,” the very titans that donate so much to food pantries are often the ones whose underpaid workers are forced to rely on food aid like SNAP benefits, formerly called food stamps.


Why the Business of Ugly Produce Is So Complicated

Imperfect produce start-ups are alleviating landfills while putting more money in farmers' pockets. But what's the long-term impact for food banks, which so often rely on "rejected" fruits and vegetables?

Ten years ago, cosmetically imperfect produce was not yet cool. Suggestively shaped eggplants didn’t have their own Instagram accounts, and their salvage hadn’t yet become a calling card for sustainability. More significantly, the commercial potential of this “unmarketable” produce had not yet been tapped by food delivery startups like Imperfect, Imperfectly Perfect, Hungry Harvest, and 412 Food Rescue, all appealing to environmentally-minded millennials. But this burgeoning subset and its larger trend of social enterprise companies may have long-term implications of gobbling up the produce supply that food banks so desperately rely on, says L.A. Kitchen president Robert Egger. And it’s already happening.

�rmers used to be like, ‘Hey man, I can’t sell this, so I’m going to give this to the food bank.’ That’s happening less and less,” he says. “The market forces are driving food waste towards reinvestment and profitability versus down towards charity. What will happen in three years, six years, or nine years demands a vigorous re-examination of our food system.”

During Egger’s three-plus decades as an industry activist, he’s seen a lot of change. For the past six years as founder and president of L.A. Kitchen, his non-profit has utilized imperfect produce—thanks in part to the Imperfect, which donates two to three thousand pounds of fruits and vegetables a week—to cook meals for senior homes, after-school programs, and homeless health programs. In the process, it provides culinary job training to men and women coming out of foster care and incarceration.

Before this, Egger was president of D.C. Central Kitchen for the past 24 years, partnering with the Obamas—who volunteered there twice𠅊nd more extensively, activist chef José Andrés, who most recently worked with L.A. Kitchen to feed Southern California wildfire victims. (He also serves on the board of Andrés’s much publicized non-profit, World Central Kitchen, which served over 3 million meals in Puerto Rico.) Now, Egger is turning his attention toward food waste: a $165 miljard dollar annual problem in the United States. But farmers, grocery stores, and restaurants haven’t been sitting idly by as they lose profits to it. One farmer’s response, for example, was the creation of baby carrots. In the 1980s, California farmer Mike Yurosek was tired of throwing out 70% of his misshapen fully grown carrots, and decided to sand them smooth and rebrand them instead. Hulle was 'n treffer. Later, Bolthouse Farms took this a step further by making carrot juice from the resulting scraps, Egger says.

Retailers, too, have gotten creative with reject fruits and vegetables. Bargain bin chains like Grocery Outlet have been sourcing imperfect produce since 1946 and selling it at 40% to 70% under conventional grocery store cost. But when all is said and done, a fifth of all fruits and vegetables in North America end up in the landfill because of purely cosmetic reasons, according to a 2011 United Nations report. On a global scale, this TED talk estimates the figure is as high as a third. And the fact remains that over half of all fruits and vegetables grown in North America are never eaten, according to the aforementioned UN report.

Even though there’s more of this rejected produce than we know what to do with—hence the need for startups like Imperfect—the fact remains that despite its abundance, it can be really expensive to even get it off the farm where it’s needed. Some of it goes to animal feed companies increasingly, some of it goes to pre-cut produce products, which cut the black spot off a butternut squash, chop it up, and turn it into $5.99 packaged butternut squash chunks.

And, starting in the late aughts, more of it began to go to food banks. This was in response to mounting national public pressure to provide more fresh fruits and vegetables, Egger explains.

“In 2007 Gary Maxworthy started Farm to Family, now run by the California Association of Food Banks,” he says. “This was one of the first excess farm product programs. At first it was free… now much is purchased. Across the country, hundreds of entrepreneurs have realized there’s this source of fresh affordable produce that they can sell to millions of young consumers.”

He continues, 𠇎verybody’s so excited about the environmental aspect, but sadly what the unintended consequences in the future is that when food banks and pantries are pressed harder due to an aging population, that food that used to be donated will be at a premium,” Egger says. �ter all, all donated food is lost profits.”

And as it turns out, food banks all over the country find themselves dependent on the very agricultural inefficiencies they’re invested in eradicating. And if our goal is truly to have 0% waste, what will happen when one day we achieve it? As of 2014, there were 46 million food insecure people who relied on food banks. While they might seem dwarfed by the sheer amount of discarded and donatable produce—three billion pounds annually in California alone, according to Imperfect’s website—the fact is that aid-reliant populations are increasing, and produce waste is decreasing.

𠇏ood banks can barely meet the need for an estimated 45 million people who are at risk of hunger,” Egger says, 𠇊nd here come 70 million baby boomers of whom a significant portion have nothing besides social security, but who will live five or ten years longer than their parents.”

Does that mean that companies like Imperfect shouldn’t be doing what they’re doing? That’s not what Egger is saying. In addition to donating food to L.A. Kitchen, Imperfect supports several of the organization’s initiatives. “They’re great partners for us,” he says. 𠇊nd I don’t want this to be perceived in the wrong way.”

He’s more thinking about the implications of the burgeoning group of social enterprise companies—of which imperfect produce delivery is just one part. “What I think you’re going to start seeing is salsa companies or ketchup companies that say, ‘We used to make salsa with grade A tomatoes. Why on earth would we do that when we can make it with grade B tomatoes and call it save the Save the Earth salsa?’” he says. “What you’re seeing is industries becoming more aware that food waste cuts into an already very minimal bottom line." All this said and done, what sustainable fruit and vegetable sources moet food banks look towards?

Egger is wary of depending on corporate donations. He cites Andrew Fisher’s book Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups. In one of the myriad ironies of the “industrial hunger complex,” the very titans that donate so much to food pantries are often the ones whose underpaid workers are forced to rely on food aid like SNAP benefits, formerly called food stamps.


Why the Business of Ugly Produce Is So Complicated

Imperfect produce start-ups are alleviating landfills while putting more money in farmers' pockets. But what's the long-term impact for food banks, which so often rely on "rejected" fruits and vegetables?

Ten years ago, cosmetically imperfect produce was not yet cool. Suggestively shaped eggplants didn’t have their own Instagram accounts, and their salvage hadn’t yet become a calling card for sustainability. More significantly, the commercial potential of this “unmarketable” produce had not yet been tapped by food delivery startups like Imperfect, Imperfectly Perfect, Hungry Harvest, and 412 Food Rescue, all appealing to environmentally-minded millennials. But this burgeoning subset and its larger trend of social enterprise companies may have long-term implications of gobbling up the produce supply that food banks so desperately rely on, says L.A. Kitchen president Robert Egger. And it’s already happening.

�rmers used to be like, ‘Hey man, I can’t sell this, so I’m going to give this to the food bank.’ That’s happening less and less,” he says. “The market forces are driving food waste towards reinvestment and profitability versus down towards charity. What will happen in three years, six years, or nine years demands a vigorous re-examination of our food system.”

During Egger’s three-plus decades as an industry activist, he’s seen a lot of change. For the past six years as founder and president of L.A. Kitchen, his non-profit has utilized imperfect produce—thanks in part to the Imperfect, which donates two to three thousand pounds of fruits and vegetables a week—to cook meals for senior homes, after-school programs, and homeless health programs. In the process, it provides culinary job training to men and women coming out of foster care and incarceration.

Before this, Egger was president of D.C. Central Kitchen for the past 24 years, partnering with the Obamas—who volunteered there twice𠅊nd more extensively, activist chef José Andrés, who most recently worked with L.A. Kitchen to feed Southern California wildfire victims. (He also serves on the board of Andrés’s much publicized non-profit, World Central Kitchen, which served over 3 million meals in Puerto Rico.) Now, Egger is turning his attention toward food waste: a $165 miljard dollar annual problem in the United States. But farmers, grocery stores, and restaurants haven’t been sitting idly by as they lose profits to it. One farmer’s response, for example, was the creation of baby carrots. In the 1980s, California farmer Mike Yurosek was tired of throwing out 70% of his misshapen fully grown carrots, and decided to sand them smooth and rebrand them instead. Hulle was 'n treffer. Later, Bolthouse Farms took this a step further by making carrot juice from the resulting scraps, Egger says.

Retailers, too, have gotten creative with reject fruits and vegetables. Bargain bin chains like Grocery Outlet have been sourcing imperfect produce since 1946 and selling it at 40% to 70% under conventional grocery store cost. But when all is said and done, a fifth of all fruits and vegetables in North America end up in the landfill because of purely cosmetic reasons, according to a 2011 United Nations report. On a global scale, this TED talk estimates the figure is as high as a third. And the fact remains that over half of all fruits and vegetables grown in North America are never eaten, according to the aforementioned UN report.

Even though there’s more of this rejected produce than we know what to do with—hence the need for startups like Imperfect—the fact remains that despite its abundance, it can be really expensive to even get it off the farm where it’s needed. Some of it goes to animal feed companies increasingly, some of it goes to pre-cut produce products, which cut the black spot off a butternut squash, chop it up, and turn it into $5.99 packaged butternut squash chunks.

And, starting in the late aughts, more of it began to go to food banks. This was in response to mounting national public pressure to provide more fresh fruits and vegetables, Egger explains.

“In 2007 Gary Maxworthy started Farm to Family, now run by the California Association of Food Banks,” he says. “This was one of the first excess farm product programs. At first it was free… now much is purchased. Across the country, hundreds of entrepreneurs have realized there’s this source of fresh affordable produce that they can sell to millions of young consumers.”

He continues, 𠇎verybody’s so excited about the environmental aspect, but sadly what the unintended consequences in the future is that when food banks and pantries are pressed harder due to an aging population, that food that used to be donated will be at a premium,” Egger says. �ter all, all donated food is lost profits.”

And as it turns out, food banks all over the country find themselves dependent on the very agricultural inefficiencies they’re invested in eradicating. And if our goal is truly to have 0% waste, what will happen when one day we achieve it? As of 2014, there were 46 million food insecure people who relied on food banks. While they might seem dwarfed by the sheer amount of discarded and donatable produce—three billion pounds annually in California alone, according to Imperfect’s website—the fact is that aid-reliant populations are increasing, and produce waste is decreasing.

𠇏ood banks can barely meet the need for an estimated 45 million people who are at risk of hunger,” Egger says, 𠇊nd here come 70 million baby boomers of whom a significant portion have nothing besides social security, but who will live five or ten years longer than their parents.”

Does that mean that companies like Imperfect shouldn’t be doing what they’re doing? That’s not what Egger is saying. In addition to donating food to L.A. Kitchen, Imperfect supports several of the organization’s initiatives. “They’re great partners for us,” he says. 𠇊nd I don’t want this to be perceived in the wrong way.”

He’s more thinking about the implications of the burgeoning group of social enterprise companies—of which imperfect produce delivery is just one part. “What I think you’re going to start seeing is salsa companies or ketchup companies that say, ‘We used to make salsa with grade A tomatoes. Why on earth would we do that when we can make it with grade B tomatoes and call it save the Save the Earth salsa?’” he says. “What you’re seeing is industries becoming more aware that food waste cuts into an already very minimal bottom line." All this said and done, what sustainable fruit and vegetable sources moet food banks look towards?

Egger is wary of depending on corporate donations. He cites Andrew Fisher’s book Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups. In one of the myriad ironies of the “industrial hunger complex,” the very titans that donate so much to food pantries are often the ones whose underpaid workers are forced to rely on food aid like SNAP benefits, formerly called food stamps.


Why the Business of Ugly Produce Is So Complicated

Imperfect produce start-ups are alleviating landfills while putting more money in farmers' pockets. But what's the long-term impact for food banks, which so often rely on "rejected" fruits and vegetables?

Ten years ago, cosmetically imperfect produce was not yet cool. Suggestively shaped eggplants didn’t have their own Instagram accounts, and their salvage hadn’t yet become a calling card for sustainability. More significantly, the commercial potential of this “unmarketable” produce had not yet been tapped by food delivery startups like Imperfect, Imperfectly Perfect, Hungry Harvest, and 412 Food Rescue, all appealing to environmentally-minded millennials. But this burgeoning subset and its larger trend of social enterprise companies may have long-term implications of gobbling up the produce supply that food banks so desperately rely on, says L.A. Kitchen president Robert Egger. And it’s already happening.

�rmers used to be like, ‘Hey man, I can’t sell this, so I’m going to give this to the food bank.’ That’s happening less and less,” he says. “The market forces are driving food waste towards reinvestment and profitability versus down towards charity. What will happen in three years, six years, or nine years demands a vigorous re-examination of our food system.”

During Egger’s three-plus decades as an industry activist, he’s seen a lot of change. For the past six years as founder and president of L.A. Kitchen, his non-profit has utilized imperfect produce—thanks in part to the Imperfect, which donates two to three thousand pounds of fruits and vegetables a week—to cook meals for senior homes, after-school programs, and homeless health programs. In the process, it provides culinary job training to men and women coming out of foster care and incarceration.

Before this, Egger was president of D.C. Central Kitchen for the past 24 years, partnering with the Obamas—who volunteered there twice𠅊nd more extensively, activist chef José Andrés, who most recently worked with L.A. Kitchen to feed Southern California wildfire victims. (He also serves on the board of Andrés’s much publicized non-profit, World Central Kitchen, which served over 3 million meals in Puerto Rico.) Now, Egger is turning his attention toward food waste: a $165 miljard dollar annual problem in the United States. But farmers, grocery stores, and restaurants haven’t been sitting idly by as they lose profits to it. One farmer’s response, for example, was the creation of baby carrots. In the 1980s, California farmer Mike Yurosek was tired of throwing out 70% of his misshapen fully grown carrots, and decided to sand them smooth and rebrand them instead. Hulle was 'n treffer. Later, Bolthouse Farms took this a step further by making carrot juice from the resulting scraps, Egger says.

Retailers, too, have gotten creative with reject fruits and vegetables. Bargain bin chains like Grocery Outlet have been sourcing imperfect produce since 1946 and selling it at 40% to 70% under conventional grocery store cost. But when all is said and done, a fifth of all fruits and vegetables in North America end up in the landfill because of purely cosmetic reasons, according to a 2011 United Nations report. On a global scale, this TED talk estimates the figure is as high as a third. And the fact remains that over half of all fruits and vegetables grown in North America are never eaten, according to the aforementioned UN report.

Even though there’s more of this rejected produce than we know what to do with—hence the need for startups like Imperfect—the fact remains that despite its abundance, it can be really expensive to even get it off the farm where it’s needed. Some of it goes to animal feed companies increasingly, some of it goes to pre-cut produce products, which cut the black spot off a butternut squash, chop it up, and turn it into $5.99 packaged butternut squash chunks.

And, starting in the late aughts, more of it began to go to food banks. This was in response to mounting national public pressure to provide more fresh fruits and vegetables, Egger explains.

“In 2007 Gary Maxworthy started Farm to Family, now run by the California Association of Food Banks,” he says. “This was one of the first excess farm product programs. At first it was free… now much is purchased. Across the country, hundreds of entrepreneurs have realized there’s this source of fresh affordable produce that they can sell to millions of young consumers.”

He continues, 𠇎verybody’s so excited about the environmental aspect, but sadly what the unintended consequences in the future is that when food banks and pantries are pressed harder due to an aging population, that food that used to be donated will be at a premium,” Egger says. �ter all, all donated food is lost profits.”

And as it turns out, food banks all over the country find themselves dependent on the very agricultural inefficiencies they’re invested in eradicating. And if our goal is truly to have 0% waste, what will happen when one day we achieve it? As of 2014, there were 46 million food insecure people who relied on food banks. While they might seem dwarfed by the sheer amount of discarded and donatable produce—three billion pounds annually in California alone, according to Imperfect’s website—the fact is that aid-reliant populations are increasing, and produce waste is decreasing.

𠇏ood banks can barely meet the need for an estimated 45 million people who are at risk of hunger,” Egger says, 𠇊nd here come 70 million baby boomers of whom a significant portion have nothing besides social security, but who will live five or ten years longer than their parents.”

Does that mean that companies like Imperfect shouldn’t be doing what they’re doing? That’s not what Egger is saying. In addition to donating food to L.A. Kitchen, Imperfect supports several of the organization’s initiatives. “Hulle is goeie vennote vir ons, en#x201D sê hy. En ek wil nie hê dit moet op 'n verkeerde manier beskou word nie. ”

Hy dink meer oor die implikasies van die groeiende groep sosiale ondernemings, waarvan onvolmaakte aflewering slegs een deel is. Wat ek dink u sal begin sien, is salsa -maatskappye of ketchup -maatskappye wat sê: 'Ons het voorheen salsa gemaak met tamaties van graad A. Waarom sou ons dit in elk geval doen as ons dit met graad B -tamaties kan maak en dit die Save the Earth salsa kan noem? ’ ”, sê hy. Wat u sien, is dat nywerhede meer bewus word dat voedselafval in 'n baie minimale uiteinde kom. & quot Dit alles gesê en gedoen, watter volhoubare vrugte- en groentebronne moet voedselbanke kyk na?

Egger is versigtig vir afhanklikheid van korporatiewe skenkings. Hy noem Andrew Fisher se boek Big Hunger: The Unholy Alliance tussen Corporate America en Anti-Hunger Groups. In een van die talle ironieë van die industriële hongerkompleks, is die titane wat so baie aan koskaste skenk, dikwels diegene wie se onderbetaalde werkers noodgedwonge op voedselhulp staatmaak, soos SNAP -voordele, wat vroeër voedselstempels genoem is.


Kyk die video: Huishoudbeurs 2017 (Mei 2022).