A salad mix on Paul Healey’s farm has 150 types of greens in it, but the only ones he can sell must be no more than four inches long.
His customers are primarily local restaurants, which often look for uniform vegetable sizes. It’s specifications like that, along with other barriers, that he says leads to food loss for his Lower Mainland business.
“It’s absolutely perfect food,” he says, mourning the waste. “Mizuna will only be that right size for two days, and then two days after, it’s done.”
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