According to National Geographic, about one-third of all global food production goes to waste. Even more staggering, nearly two-thirds of that waste is caused neither by drought, poor refrigeration nor insects, but rather results from the way the food looks. That means that “an estimated six billion pounds of fruits and vegetables are wasted every year in the U.S. because they are ugly” (Huffington Post).
While many restaurants repurpose so-called ugly food in order to cut cost and minimize waste in the kitchen and while certain grocery stores and organizations have programs to sell and promote ugly food, the solution to the problem lies primarily with the consumer (Think Progress).
According to the produce manager at my local Whole Foods Market, team members can’t display ugly items, a common practice among nearly all grocery stores. Any fruit or vegetable with a bruise, a scratch or…
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