The Harris Farm Markets supermarket chain “recycling” fruits, vegetables and less fresh produce into gourmet meals for customers.
Harris Farm Markets co-owner Angus Harris told Deborah Knight the company developed the old principle of turning old vegetables into soup.
Day-long breads are made into garlic bread or breadcrumbs, while vegetables are baked into pizzas.
“Once the product hits our store, how do we reuse things that might have lasted a day longer than they should in retail?
“How to give them a new life?
“Rather than the next morning selling them as seconds – or worse yet, throwing them away – we try to get them up the value chain.”
Eco Bananas co-owner Dianne Sciacca supplies Harris Farm with bananas for smoothies.
“This is an incredible initiative, because the pressure of food waste on agriculture is enormous,” she told Deborah.
“COVID has been a game-changer here, and people are now wondering a lot about how we live… and how we access our food.
“Everyone says there has been this 30% shift towards a shift in sustainable purchasing. “
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Picture: Harris Farmers Markets