As individuals, we can all do our part to reduce food waste. But systemic change needs national leadership.
Last fall, employees at Jim Durst’s farm in Yolo County, California, harvested about 30 bins full of oddly-shaped organic butternut squash. These gourds would never see the inside of a grocery store—they had curvy necks or bulbous heads, making them unfit for big retail buyers. On some farms, this perfectly good organic squash might have been left in the field to rot. But Durst, and some other farmers like him, take the trouble to pick it so it can be donated to a local food bank.