This lesson explores ways to reduce edible food waste going to landfill by creating a marketing plan for imperfect fruits and vegetables.
Globally, one third of food produced for human consumption is wasted. This includes millions of tonnes of perfectly edible fruits and vegetables. These fruits and vegetables never make it to our plates because of imperfections. They might be too big or too small, have small blemishes, or be a wonky shape.
Throwing out imperfect fruit and vegetables has a significant impact on our resources. When we waste food, we waste the resources used to grow it, such as water, soil, and energy. All the energy used to process, package and transport food to our homes is also wasted.