Celebrity chef, Marcus Samuelsson, collaborates with Two Good yogurt and Full Harvest to prevent food waste by using rescued produce in his Harlem restaurant during Earth week. By sourcing rescued produce from Full Harvest, a B2B marketplace for imperfect produce, the award-winning chef aims to forge food sustainability within the restaurant supply chain and destigmatize the use of surplus and imperfect produce.
Sameulsson stands alongside chefs Dan Barber and Andrew Zimmerman in advocating against food waste, a consistently large contributor to global climate change. The waste-reducing initiative comes in response to the 80 billion lbs. of food waste–or $161 billion– in the United States alone. Samuelsson voiced his enthusiastic encouragement to other chefs and restaurateurs to join him in using rescued produce during April to take a first step toward tackling food waste in America.
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Trend Themes
1. Food Waste Reduction - The use of rescued produce by celebrity chefs such as Marcus Samuelsson could inspire and accelerate the reduction of food waste in restaurants and supply chains.
2. B2B Marketplaces for Imperfect Produce - The rise of B2B marketplaces for rescued and imperfect produce, such as Full Harvest, will enable businesses to easily adopt sustainable practices and minimize food waste.
3. Celebrity Chef Influence on Sustainability - The persuasive power of celebrity chefs like Samuelsson to shift consumer beliefs and behaviors towards sustainable eating can bring about significant industry-wide changes.
Industry Implications
1. Restaurant Industry - Restaurants can minimize waste and improve sustainability by sourcing rescued produce through B2B marketplaces like Full Harvest and following the lead of celebrity chefs like Marcus Samuelsson.
2. Food Supply Chain Industry - The adoption of rescued produce by businesses in the food supply chain industry, facilitated by companies like Full Harvest, represents an opportunity to reduce waste and increase efficiency.
3. Food Waste Management Industry - The demand for B2B marketplaces and innovative waste reduction solutions like the use of rescued produce offers significant potential for growth in the food waste management industry.