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How to solve the food waste problem

At the Root Cellar, Victoria’s busy green grocer, the fresh produce is in perpetual motion—turned, trimmed, culled and completely refreshed by an army of workers twice each day. Co-owner Daisy Orser says her nearly 100 employees, whether they’re stocking clerks or cashiers, are all trained to cull produce that’s not perfect. But you won’t find much of it in the waste bin, because the company has several systems in place to make sure that less than one per cent of the food they buy hits the compost.