Prof. Bruce McAdams, with the University of Guelph’s School of Hospitality, Food and Tourism Management, recently commented to the Toronto Star about the trend of Toronto eateries using imperfect produce in their menu items.

McAdams urged subsidies for farmers to help them harvest less-than-ideal produce so it can be eaten, rather than discarded.

He also urged changes to make it easier for larger restaurants to compost their food waste rather than send it to landfill, as most do.

McAdams studies aspects of the restaurant business including tipping, food waste and sustainability issues in the food service industry.

He is also the founder and director of U of G’s Sustainable Restaurant Project.