Latest Full Harvest News
Apr 13, 2021
Two Good, Marcus Samuelsson, Full Harvest Team Up to Fight Food Waste Published 6 hours ago.About a 4 minute read. Image: Two Good The partnership between the yogurt brand, the celebrity chef and the food-rescue marketplace aims to inspire restaurants across the US to ﬁght food waste by using rescued produce on their menus. Two Good® Yogurt has teamed up with JamesBeard Award-winning chef Marcus Samuelsson and Full Harvest to kick off a movement thathighlights the critical role that food waste plays in the climate crisis. Thepartnership is calling on restaurants across the country to use rescued producein their kitchens — a response to the reality that food waste is one of thesingle greatest contributors to climate change. In the United States, 35 percent of the 229 million tons of available food wentunsold or uneaten in 2019, according to ReFED . Full Harvest is working tosolve the massive $2.5 billion food waste problem through the only B2B onlinemarketplace for imperfect and surplus produce, connecting farmers to food andbeverage manufacturers. By supplying restaurants with produce that would haveotherwise been wasted and turning them into award-winning dishes, the campaignaims to help restaurants to make sustainable choices and normalize theconsumption of otherwise wasted food at large. Spearheading the campaign is Chef Samuelsson, who will use rescuedproduce from Full Harvest at his New York City restaurant, Red RoosterHarlem , during Earth Week (April 18-24).Samuelsson joins fellow celebrity chefs including DanBarber and AndrewZimmern who work to raise awareness and put a dent in the issue of food waste. “Food waste directly impacts people and our planet, which is why as chefs we canbe a vital part of ﬁnding solutions to eliminate it,” Samuelsson said. “I’mproud to be working with Two Good and Full Harvest to bring rescued produce intomy kitchen, so that we can take this step towards driving awareness of one wayrestaurants can make our supply chain more sustainable. I encourage my friendsand fellow chefs to join me in using rescued produce this month, and beyond, sothat together we can make an impact on the startling amount of food that iswasted in the US.” Two Good and Chef Marcus are inviting restaurants nationwide to join themovement by emailing [email protected] in hopes that chefswill shift existing perceptions about food waste and inspire commitments tousing rescued produce in the future. “Our mission is to solve the massive food waste problem, so there is nothingmore exciting for us than to encourage restaurants to use rescued food in theirkitchens,” shared ChristineMoseley ,founder and CEO of Full Harvest. “It will take a movement of individuals,restaurants and brands to begin curbing food waste in the ﬁght against climatechange.” In late 2020, Two Good — part of Danone North America, a Certiﬁed B Corp —teamed up with Full Harvest to launch Two Good® Good Save™yogurt — the ﬁrst dairy product to utilize Full Harvest's Veriﬁed Rescued Produce™ , setting thestandard for the emerging rescued foods market. “As part of the B Corp community, we believe it’s important for brands to takeactionable steps and to use their voice and efforts as a force for good, whichfor us at Two Good means helping combat the massive issue that is food waste,”shared Surbhi Martin, VP of Greek Yogurt & Functional Nutrition at DanoneNorth America. “The unfortunate reality is that food waste has far-reachingconsequences, particularly with its impact on our climate. If we collectivelycome together and reframe how we think about wasted food, we will not only makeour systems more sustainable, but we can help address the food insecurity issuethat has been exacerbated during the pandemic. Our hope is to inspire collectiveaction through partnering with Chef Marcus Samuelsson and Full Harvest, and toprovide one more avenue for our communities to stand up for solutions to foodwaste.” In addition to being the right thing to do, an indisputable business case forrestaurants to curb their food waste has been established: Research released in2019 on behalf of Champions 12.3 found that for every$1 invested in programs to reduce kitchen food waste, restaurants on averagesaved $7 in operating costs.