5. There is nothing wrong with most food retailers dispose of, co-founder Margaret Tung told BuzzFeed.
Supermarkets alone waste almost $15 billion in food each year, primarily due to overstocking or aesthetic imperfections. If produce is slightly misshapen or a sell-by date is approaching but has not yet arrived, retailers often dispose of these products to maintain brand image and make room for newer goods, according to Tung.
6. In these scenarios, the food is still perfectly fine to eat.
And, as French supermarket Intermarché proved with their recent promotion of “inglorious” fruits and vegetables, people are perfectly happy to buy ugly produce — if you market it the right way.
7. Meanwhile, food banks face rigid restrictions on the amount and type of excess food they can accept.
Donations to food banks are subject to budgetary concerns, food safety guidelines, and “pick-up minimums,” which mandate that trucks only pick up donations over a certain threshold. Prepared food vendors like bakeries and juice bars have a particularly difficult time donating excess items because of transportation and health regulations, according to Tung.
8. PareUp connects that excess supply to consumer demand like this:
1. Make more money selling excess food that they could not have donated anyway.
2. And receive a public image boost by demonstrating a commitment to sustainability, something Tung refers to as the “green halo.”
14. PareUp will be testing with Beta users in late August, and the app will be available this September for New York City consumers. If their controlled launch is successful, the team hopes to expand to other American cities soon.
“I think the way that our food system is set-up, there will always be some degree of excess,” Tung said. “Our goal is to get that to people who want it.”