By The Editors
In a previous post, The Foodprint: Eyes on Methane, we talked about the enormous amount of wasted food that ends up in the landfills, where it is decomposed by bacteria under anaerobic conditions (i.e., in the absence of oxygen) and becomes a significant source of methane – a potent greenhouse gas. We concluded the post by saying; “How can we decrease the foodprint? Composting, composting, composting — However, composting works well for food waste that has already been generated. What about changing our mindset and finding ways to reduce the amount of food we waste on a daily basis?”
In this new post, let’s talk about a possible way to change our mindset and reduce the amount of food we waste on a daily basis – let’s talk about “misfit vegetables”.
What are misfit vegetables? They are vegetables, as for example carrots with two or more roots, potatoes in odd shapes and supersized zucchini that, because of their appearance, do not meet the “aesthetic” standards of supermarkets and food stores, are considered unfit for sale and therefore are discarded. However, these misfit vegetables are perfectly healthy and of good quality.
Someone has found a creative way to rescue these misfit vegetables. Lea Emma Rosa Brumsack and Tanja Krakowski, two designers based in Berlin, founded in early 2012 a small start up called “Culinary Misfits”. Culinary Misfits is a catering service that works with local organic farmers. The farmers provide their abandoned misfit harvest at low price, resulting in extra-income for the farmers and in the business raw material for Lea and Tanja.
Culinary Misfits aims at raising awareness of how much food is thrown away. Lea and Tanja create beautiful and delicious dishes using their love for design in the presentation of the misfit vegetables. They want to educate consumers to eat the whole harvest in all its diversity, thus reducing food waste. This is the expression of an emerging movement in Europe that is fighting against the senseless waste of food. Hopefully, this emerging movement will find more and more creative ways to ensure we use the food we produce.