'Ugly' is in at foodservice
The "ugly" produce trend that has been gaining momentum at retail is also in evidence among foodservice operators.
Many restaurant owners find they can cut costs without reducing quality by ordering fruits and vegetables that may have a cosmetic flaw but still are nutritious and flavorful.
The idea makes sense for foodservice, since consumers usually don't see the produce they eat until it's been cut up or gone through some type of processing.
Suppliers like the idea because it enables them to salvage product that otherwise might be thrown out or relegated to compost or animal feed.
Church Brothers LLC, Salinas, Calif., launched its Eco-Friendly, Imperfect product line two years ago, said Kori Tuggle, vice president of marketing.
By visiting churchbrothers.com/eco-friendly, buyers can check out the current "imperfect" offerings.
"For foodservice, the 'cause' has grown from 'ugly' produce to produce with a story that supports the reduction of food waste," Tuggle said.
Food waste is the challenge foodservice operators now are being pushed to address, she said.
"We launched a new item (in October) as an example of this: Diced Broccoli Stem Blend that supports reducing food waste at the point of harvest," Tuggle said.
Santa Paula, Calif.-based Limoneira Co. has a special program for its "misfit" lemons, said John Chamberlain, director of marketing.
"Limoneira's Lemon Misfits are packed with juice and perfect for our foodservice partners," he said.
The misfit label is a tongue-in-cheek reference to the lemons having a little scarring from wind in the orchards, he said.
"We're playing on this fact by identifying them as orchard outcasts with great personalities," Chamberlain said.
Lemon Misfits come in a variety of sizes and packaging/pallet configurations, and they have a "customer friendly" price point, he said.
Gina Nucci, director of corporate marketing for Mann Packing Co., Salinas, Calif., said she loves the idea of using products that are not commercially viable.
"I know a customer that is using mushroom stems that are trimmed to make stock, which is a great idea," she said.
"How the mushroom grower markets that is a challenge because it's usually limited volume," she said.
The same operator couldn't use Mann's celery waste, however, since it had leaves in it and the customer didn't want the leaves.
"So we're exploring," Nucci said.
Mann has been using all of its products for 25 years, she said.
The company celebrated the 25th anniversary of its Mann's Broccoli Cole Slaw this year.
"We used to sell our broccoli stalks as cattle feed, and instead we created a wonderfully versatile and delicious vegetable salad or warm meal ingredient, which is difficult to replicate at home," she said.
"We also use our cauliflower cores in blends."
But the process is a challenge for some products because they're sold to certain specifications.
"With these specifications are shelf life requirements," she said, "so ugly for lettuce is a little different than ugly for fruit or potatoes."
Jeff Olsen, president of the Chuck Olsen Co. Inc., Visalia, Calif., thinks the concept is a good idea, since it helps foodservice operators lower their costs, but he said he's not sure if some of his customers are ready for it at this time.
"A lot of chefs are very particular about what they receive," he said. "They're buying with their eyes a lot."
He said education is key to making such a program work.
"It's a matter of educating the chef or the restaurant that the product is still perfectly fine internally, even though externally it may have scarring or be misshapen," he said.
"We would need to educate them that it is not an inferior piece of fruit or vegetable."
