The Guardian: "...In more than two dozen interviews, farmers, packers, wholesalers, truckers, food academics and campaigners described the waste that occurs “upstream”: scarred vegetables regularly abandoned in the field to save the expense and labour involved in harvest. Or left to rot in a warehouse because of minor blemishes that do not necessarily affect freshness or quality.
When added to the retail waste, it takes the amount of food lost close to half of all produce grown, experts say.
“I would say at times there is 25% of the crop that is just thrown away or fed to cattle,” said Wayde Kirschenman, whose family has been growing potatoes and other vegetables near Bakersfield, California, since the 1930s. “Sometimes it can be worse.”"
The US food industry requires a lot of energy and resources. What is the benefit of reducing waste? By allowing the sale of imperfect vegetables and fruit, what is the Sustainability Return on Energy Invested? #SRoEI.