Inside America's Most Sustainable Supermarket
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Using unsold produce in prepared foods is the largest part of in.gredients’ food waste reduction strategy. That’s significant, as fresh foods can make up more than half of a supermarket’s regular waste stream. As knowledgeable (and frugal) cooks know, stews, bread puddings and other rustic dishes can actually taste better when made with “vintage” produce and bread. Additionally, some edible but unsellable food is donated to those in need through a local community development group.