An estimated 40 percent of food in the United States ends up getting wasted and thrown away. Doug Rauch, who used to be the president of Trader Joe's, has come up with a way that might prevent some of that food from going to waste.
An estimated 40 percent of food in the United States ends up getting wasted and thrown away.
Doug Rauch, who used to be the president of Trader Joe's, has come up with a way that might prevent some of that food from going to waste.
Rauch's project is a market called the Daily Table, which is set to open next year in Dorchester, Massachusetts.
Most food that gets thrown out at the grocery store has passed the sell by date, which can sometimes be inaccurate depending on how the product is stored.
Also, farmers dispose of produce that has cosmetic abnormalities, because they won't be able to sell it.
The Daily Table will use that produce in prepared fresh food, to be sold at affordable prices.
Rauch is quoted as saying: "It's kind of a hybrid between a grocery store and a restaurant... it's going to take this food in, prep it, cook it... But the idea is to offer this at prices that compete with fast food."
The market will not only conserve food that would otherwise go to waste, but they can also sell that food at a discount.
An estimated 40 percent of food in the United States ends up getting wasted and thrown away.
Doug Rauch, who used to be the president of Trader Joe's, has come up with a way that might prevent some of that food from going to waste.
Rauch's project is a market called the Daily Table, which is set to open next year in Dorchester, Massachusetts.
Most food that gets thrown out at the grocery store has passed the sell by date, which can sometimes be inaccurate depending on how the product is stored.
Also, farmers dispose of produce that has cosmetic abnormalities, because they won't be able to sell it.
The Daily Table will use that produce in prepared fresh food, to be sold at affordable prices.
Rauch is quoted as saying: "It's kind of a hybrid between a grocery store and a restaurant... it's going to take this food in, prep it, cook it... But the idea is to offer this at prices that compete with fast food."
The market will not only conserve food that would otherwise go to waste, but they can also sell that food at a discount.
