While co-founding and running a successful food recovery program in college dining halls, Ben Simon discovered that six billion pounds of produce were going to waste each year in the U.S. alone. Farmers were forced to discard produce simply because the fruits and vegetables didn’t look uniform—perfectly delicious produce with imperfect exteriors were unsellable to grocers. That’s when Simon, along with co-founders Ron Clark and Ben Chesler, had an idea: get all that “ugly” fruit to customers’ kitchens at a great price. Having just launched in their second city, Imperfect Produce is hoping to be in several more within the next year.
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