Abstract
Thousands of tons of food are wasted every day. Food can be discarded because it is out of date, it has lost some properties, excessive quantities are prepared at home, restaurants, or schools, etc. These causes are easily identifiable and are typically included in studies concerning food waste. However, there is one cause frequently ignored in food waste debates: the food that is left on the fields because its aesthetics do not conform to the market specifications in terms of size, weight, or color. This food is nutritious and perfectly suitable for consumption but it is excluded from the commercialization process. Espigoladors is a Spanish social enterprise that tackles precisely this issue. It collects the fruit and vegetables that are left on the fields and transforms them into high quality juices, creams, and jams. In addition, it creates more social value by employing people at social risk. This chapter presents the case of Espigoladors as a creative example of tackling an important societal issue and compels the readers to think about food management and social justice.
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Alegre, I., Berbegal-Mirabent, J. (2018). Gourmet Products from Food Waste. In: Marques, J. (eds) Handbook of Engaged Sustainability. Springer, Cham. https://doi.org/10.1007/978-3-319-71312-0_22
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DOI: https://doi.org/10.1007/978-3-319-71312-0_22
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