A carrot with two legs. An apple with a freckle. A cucumber with a curve. For years, produce like this was quietly turned away because it did not look the part, even though it tasted exactly the same.
That is starting to change, and it is good news for your health, your budget and the planet.
The surprising scale of food waste
Australians waste millions of tonnes of food every year across the supply chain, and households are among the biggest contributors. According to End Food Waste Australia, the average household throws out food worth up to $2,500 a year. Some of that waste starts long before the shop, when perfectly edible produce is rejected for cosmetic reasons.
A lesson from France
When French supermarket chain Intermarché launched its ‘Inglorious Fruits and Vegetables’ campaign, it sold misshapen produce at a discount and turned the rest into soups and juices. The result? Shoppers loved it so much the stores struggled to keep up with demand. Similar ranges have since appeared in Australian supermarkets and at farmers’ markets.
Why imperfect produce is a healthy choice
- Same nutrition. A bumpy capsicum has the same vitamins and fibre as a perfect one.
- More for less. Discounted produce makes it easier to fill half your plate with vegetables, especially when grocery bills are high.
- Great for cooking. Soups, stews, smoothies, sauces and roasts do not care what the produce looked like.
- Better for the planet. Every piece that is eaten instead of binned saves the water, energy and labour that went into growing it.
Easy ways to waste less at home
- Plan meals before you shop and check what is already in the fridge.
- Store produce properly. Herbs last longer in a glass of water, and bananas should live away from other fruit.
- Turn tired vegetables into soup, frittata or a tray of roast veg.
- Freeze overripe bananas and berries for smoothies.
Looking for ideas? Try our healthy dinner recipes and smoothie and juice recipes, which are perfect for using up imperfect produce.
