How Connecticut plans to reduce food waste, both on the farm and at home
Allowing homely fruits and vegetables to compost in the field has some benefits, but many of Connecticut’s 6,000 farms are choosing to process sub-standard produce into wine, jellies and pickeled goods, in addition to donating leftovers to food banks. “We’ll take ugly fruit, there’s nothing wrong with it,” James Arena-DeRosa, president and CEO of Foodshare, told students. Foodshare moves over six million pounds of donated shelf stable and perishable food into Connecticut communities every year, Arena-DeRosa said. [node:read-more:link]