This post is taken from a series of tweets by Dr. Sarah Taber (@SarahTaber_bww). I’ve collected the tweets, edited them for clarity and brevity (sometime abbreviations help you meet Twitter’s length limit), and bowdlerized them just a bit for a family-friendly audience. If you don’t mind a bit of language, you can, of course, view the original thread here.

Most “ugly” produce gets turned into soups, sauces, salsa, jam, ice cream, etc. You think that stuff gets made from the pretty fruit and veggies?! Jeebus, think about it for a minute.

The amount of produce wasted because of labor problems (can’t get a crew to harvest) and bad weather (melons that rot in the field because it’s too hot and wet, etc) WAY outstrips produce thrown out because it’s “ugly.”

Because again… we eat a LOT ugly produce. You just wouldn’t know it because it’s salsa.

As someone who works in produce, this whole “ugly fruit” movement is actually kind of enraging because it’s completely disconnected from what really happens in the supply chain. It’s a big honkin’ wad of fraud that self-promoting foodies get away with because nobody knows better.

After it leaves the farm, most produce goes to a packinghouse. This is where they cool, wash, sort, and package it. In other words, it’s where the ugly fruit people think all this “waste” is happening.

he only time packinghouses throw out fruit is when IT’S ACTUALLY INEDIBLE. Like it’s either rotten or (in the case of one watermelon field that one time) it had rained so hard that the melons filled up with water and were completely tasteless. Also about to explode.

Produce gets graded by size, prettiness, and (sometimes) flavor/eating quality.

Know what happens to most of the produce that’s edible, has enough shape to survive in transit, but looks funny?

IT GOES TO THE GROCERY STORES THAT POOR PEOPLE SHOP AT.

In the broke times of my life I did not shop at farmers’ markets, because they’re at bizarre times when working class people are usually working or sleeping (late service sector nights = no 7 AM Saturday farmer’s market for you). Farmer’s Markets are built around the “9 to 5” white-collar schedule.

Most of your real poor people, when buying produce, get it from shops white collar people don’t go to.

Those shops stock ugly produce.

[The shops] that white collar people don’t go to. Then conclude, looking at their nice stores stocked with pretty No. 1 produce, that nobody’s eating the ugly stuff.

So there’s one beef. The “eat ugly fruit!” movement is as classist as it comes. You’ve got to have a debilitating level of ignorance to assume that if Whole Paycheck Market doesn’t stock ugly fruit, it must be getting “wasted.”

Back to the packinghouse. When produce is EXTREMELY UGLY, it goes into cull bins.

My fave cull bins to date:

• Sweet potatoes. Did you know that they make a *lot* of giant, freaky-shaped spuds? Like a rat king of sweet potatoes, somewhere between football and basketball sized. What happens to these ugly, unloved sweet potatoes? OH WAIT THEY GET LOVED, THAT’S WHERE EVER-LOVIN’ SWEET POTATO FRIES COME FROM!
  
• Apples. We love to say we don’t mind “spots on our apples,” but actual sales data tells us we really, really do. And honestly, we should. Even “cosmetic” lesions can make micro-breaks in the apple’s skin, allowing fungus to enter. One rotten apple, barrel, etc. Fugly apples ARE WHERE APPLE JUICE AND APPLE SAUCE AND APPLE CIDER AND APPLE BUTTER AND APPLE JELLY AND APPLE PIE COME FROM! “Wasted” my eye.
  
  “But some apple variety are better for fresh eating, not processing!” D’ya think Hy-Vee brand apple juice from concentrate really cares at all that today’s shipment of cheap juicing-grade apples are not The Optimal For Juicing?
  
  NO THEY’RE GONNA JUICE THAT STUFF!
  
  Did you know: Honeycrisp apples are extra prone to a mostly-cosmetic skin defect called bitter pit?
  
  Ergo, most Honeycrisp apples become apple juice. That’s why whole, fresh, pretty Honeycrisp apples cost so fricken’ much.
  
  Because most of them become cheap bulk juicers.

Yes, every once in a while you’ll run into a variety of produce that only really works for fresh and doesn’t lend well to processing. This mostly happens with leafy greens (we don’t make … lettuce sauce), which is such a minuscule amount of the produce tonnage grown per year.

When produce is too far gone to sell and there’s no processing market (say, melons), it often gets fed to livestock.

That’s… actually a lot of the point of livestock, historically. They eat stuff we can’t and turn it into meat, milk, and eggs that we can.

Feeding crop and food waste to livestock also means we’re not having to use as much livestock-only cropland. Just assume that most years a certain percentage of human food crops will get messed up and become livestock feed, and that’s less pasture/grain land needed for livestock.

That Listeria outbreak in cantaloupe back in 2011? As best we can tell it happened because they fed ugly melons to cattle.

Which, in itself, is fine.

The problem is they kept driving the truck back into the cantaloupe shed AFTER getting its tires caked in cow poop during deliveries.

This whole “ugly fruit! uwu”¹ thing is bewildering because in order to believe that retail consumers can change the world by buying ugly fruit, you have to believe that the entire supply chain is made of numpties² who make a regular habit of leaving money on the table.

The food system is a hot mess but using ugly produce is one thing it’s actually really good at. Using every single part of what’s grown, if there’s any possible way to sell it.³

The one big source of food waste that I do worry about is crops that are perfectly good, and rot in the field because the farm can’t get anybody to harvest them. (Orrrrr they don’t want to pay enough for people to come harvest them.)

These labor shortages come down to 2 things:

1. Bad immigration policy
2. Farm business models that can’t survive a competitive labor market

(which kinda tends to feed back into that first one)

We SHOULD be worried about THAT. And “buy ugly fruit!” does virtually nothing to address it.

But those aren’t fun problems to fix, because they’re not the kinds of problems that the everyman consumer can fix by just making a simple yes/no choice in the supermarket.

They’re like … systemic or something.

Anyway, that’s my semiweekly grinching about shallow attempts to reform the food system that completely miss the point and at this point the ugly fruit thing is such an accepted belief that. like. you can’t even blame people for believing it, it’s absolutely everywhere.

I originally saw this posted on Facebook. What follows are some comments from a friend of mine who spent his entire career as an agricultural consultant and extension agent for a large midwestern university. I thought these contributed to the discussion.

Story 1: In college, I spent a couple of years in Cooperative Education working as a USDA fruit and vegetable inspector. My job was to examine a shipment of produce, pass or fail it on both cosmetic issues as well as actual decay. After the receiving company got his money back from the shipper (thanks to my report), he’d then sell the produce for top dollar. And I watched how the ugly produce would be separated and sold to organic food coops (because “that’s what organic produce looks like”…mind you, this was back in 1980, when organics were not regulated).
I remember one case where we went to a pickle factory outside of Boston. The load of cucumbers came in with over 50% rotted. Have you ever seen a rotted cucumber? It’s basically a green water balloon…touch it and it explodes. After we finished the inspection, we sat in the receiver’s office while he negotiated with the shipper. After he got almost all of his money back, he hits the intercom and says “OK, run them!”. About 10 tons of rotted, slimy, water-balloon cucumbers were dumped into the pickle juice. It was nearly 10 years before I could eat pickles again.

Story 2: Early in my career with Extension, I had a farmer in southern Indiana who wanted to start an organic apple orchard. He was extremely well-educated, knew a heck of a lot more about apples and apple pests than I did. He fought this for 7 years before giving up. Because in the humid Ohio River Valley, you MUST use fungicides to prevent fungus diseases, or every fruit will develop unsellable spots. His entire crop, year after year, was only good for cider. And you cannot make a living growing cider grade apples. You MUST have a high percentage of US Number 1 apples that the fresh-eating public buys. And despite what all of my organic-gardener friends tell me…if you put out two bins of apples: 1 bin with perfect-looking fruits that are labelled “sprayed every week all season long” and 1 bin with spotted apples labelled “organic,” the sprayed bin will always be bought out quickly. Always.

Story 3: When younger, I took my kids to my local strawberry farmer for U-Pick berry picking. And I watched as the general public would only pick the biggest and most perfect berries. They would leave unpicked the smaller berries (which actually are sweeter than the big ones); they would leave the misshapen ones. And that’s if they were being generous…because the farmer could always pay his workers to go back over the field and pick the skipped-over fruit. But no…the public would pick the less-than-perfect fruit, and toss it or smash it because it wasn’t good enough for them. And that is waste.

Footnotes:

¹ “UwU” is an alphabetic emoji representing a cute or smug face. You might see it as this:

² British for “morons.”

³ Just recently I saw this ad show up on my Facebook wall: