This relish tastes and does good.

If you’re a rent-paying-grocery-shopping-laundry-day-dreading person, you’d know how important it is to to devote time to each of these tasks – finding an apartment with 24/7 water supply, buying far from expiry date food and separating the whites. While these are some helpful tips we’ve been taught to follow as a thumb rule, we are also taught some myths that we can and should let go. Topic For The Dinner Table: Why do we only buy good looking produce? And what really happens to the atypical bunch nobody wants to store in their refrigerator?


Collectively, we discard billions of edible food every year for reasons that can range from overshopping to ignored produce. Hellmann’s, the food giant decided to do something cool about the ignored produce. Rather than educating, they decided to divert the rejected imperfect tomatoes heading towards bins to bellies. A simple change in their supply chain and production: Instead of only using red tomatoes, they turned off the colour sorting machine and sent all tomatoes – regardless of color or shape to the processing plant. Introducing Hellmann’s green and red tomato line to the UK and Greece market. Result? An eye catching, unusual & tasty product with the added benefit of saving upto 2.5 million tomatoes from the fate of the landfill. That’s one sustainable innovation best enjoyed with fries.

Image Credits: www.hellmanns.com

A very cool Australian company called ‘Eat Me Chutneys’ run by a family has also decided to embrace the imperfects and turn them into delicious treats. EMC uses fruits and vegetables rejected for their lumps, bumps, blemishes, twists, kinks and colours and converts them into what they call ‘rescue chutneys’. Another business doing it right is Ugly Duck Preserves who make their jams and jellies by acquiring fresh fruit and vegetables rejected by supermarket chains. To these companies, running on the vision of sustainability and innovation – we say Here’s to the oddballs!


The eating culture is changing – we want to know more than just the cost of what we buy, we want to make sure it is organic and homegrown and we want a story behind the recipe.The question is how much are we really doing as a pre and post practice? How can we bring in a thoughtful process during shopping or after consuming meals? The idea is to maintain this collective space we live in, the best possible way.

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