This article from NPR’s “The Salt” details the rise of programs designed to rescue fruits and vegetables with visual imperfections from being wasted or thrown in the trash. Surveys in Minnesota and California suggest that anywhere from 5 to 30 percent of a farmer’s harvest is thrown out as a result of cosmetic imperfections. To combat this, food service companies, grocers and entrepreneurs interested in fighting food waste are implementing programs that give value to this produce, like selling it at discounted prices or purchasing it as ingredients for prepared meals.
RecyclingWorks in Massachusetts has resources on its website about strategies for reducing food waste or donating excess food that is still edible. For more information on how to divert food waste from disposal as trash, contact RecyclingWorks by phone at (888) 254-5525 or email.