Category : Culinary Arts
Ugly fruits and vegetables are today’s pocked and scaly, dimpled, misshapen darlings — and there is a growing movement to sell such produce, not dump it into municipal landfills; and with good reason. Researchers are discovering that imperfect produce may actually be better for us. The stress that plants endure through the process of fighting off infection leads to the development of more nutrients. Have Food Science students read on to learn more about the findings surrounding these formerly discarded varieties. As a project, have students investigate current attitudes toward imperfect produce, and develop a public service announcement to inform consumers of the health and environmental benefits.
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