Rescuing Imperfect Produce to Reduce Food Waste - David Côté

Reseed

Delicious, usable foods are being thrown out every day, with food waste soaring at the same time that people go hungry. Our preference for pretty produce contributes to that food waste - but instead of going to the garbage, imperfect fruits and vegetables can be transformed into new foods, cutting down on food waste while nourishing people. With the work and love that goes into growing, nurturing, and harvesting food, it is important that we recognize and hold its value.

Reseed host Alice Irene Whittaker discusses food rescue with David Côté, the co-founder of LOOP Mission. LOOP is a Montreal-based company that rescues fruits and veggies, day-old bread, potato cuttings, and upcycled oil, and then transforms them into juices, smoothies, beer, gin, and probiotic drinks. David is a serial entrepreneur and author of several cookbooks, and it was recently announced that he will be a dragon on Dragon’s Den in Québec in 2022.

In this conversation, David and Alice Irene discuss food waste, the circular economy, how to make food systems more equitable, the commodification of food, and what our relationship to food tells us about our society. They talk about how we can steward our food system to enrich soil, improve air and water quality, nurture biodiversity, and create more abundant human health.

The food system is fertile ground for living in a more circular and regenerative way. To create such a system, we need both regenerative food growing, and eliminating food waste - like rescuing fruits and vegetables, through not just individual action but more importantly through deep-rooted change.

Read more at reseed.ca.