When Lea Brumsack and Tanja Krakowski prepare gourmet meals for their growing Berlin catering business, they go for ugly. Ugly fruit and vegetables, that is. After all, their company's mission is to save misshapen produce – by showing customers they're an attractive choice.
"We don't present the vegetables as waste, because they're not waste," Brumsack tells Guardian Sustainable Business. "It's good food that's even more interesting because it doesn't exist in the usual supermarket and restaurant range. These vegetables are more like pieces of art."
Worldwide, almost 40% of fruit and vegetables will go to waste before they even reach consumers, according to figures from the UN Food and Agricultural Organisation (FAO). In some parts of the world, that's because there are no efficient means of storing it. In Europe, the reasons are primarily cosmetic. The Soil Association calculates that in the UK, 20-40% of produce is rejected because it's misshapen.
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