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.
Image Credit: Deli Market News, Marcus Samuelsson, Full Harvest, Two Good, Forbes