Food waste: from the field to the restaurant

Tune in this week to hear from Carl Bednarski, president of Michigan Farm Bureau, the true voice of agriculture and the family of companies. Carl shares his wide depth and knowledge of agriculture to food security - from food waste from the field to the restaurant. Did you know that approx. 20 BILLION pounds of fruit and vegetables are left in the field / discarded every year due to labor shortages or the produce's imperfections? Imperfect produce is often referred to as Grade B or #2's. Since 1990, the Food Bank Council of Michigan has partnered with Michigan farmers to help move their fresh produce, dairy and eggs in the secondary market - in 2017, 51,170,103 pounds of #2 produce were distributed!