Testing Foodservice Application for On-Farm Strawberry Surplus
Whole Chain II: Strawberries
August 26, 2026
This pilot tested whether the surplus strawberries could be operationally viable for both foodservice operators and the grower, while delivering increased revenue for the grower, financial savings for the foodservice operators, and environmental benefits for all.
Key Takeaways:
Surplus strawberries can increase grower revenue while delivering cost savings for foodservice accounts and environmental benefits for all.
Supply-side innovation and leadership is essential: surplus products cannot materialize through demand alone.
Despite challenges within this particular commodity, pilot participants are enthusiastic to shift their surplus and imperfect efforts toward heartier, less perishable commodities. Nearly every pilot participant is taking proactive steps to further their commitment to or understanding of imperfect and surplus markets.
Key Stats:
Total pounds of strawberries rescued: 9,992
Total on-farm loss rate: Reduced by 51%
Total GHG and water intensity reduction: 31%
Reduction in plastic clamshell units: 50% or 4,996
The grower realized an 80% increase in revenue compared to juicing grade strawberries.
The cost of surplus strawberries was 22.4% lower compared to No. 1 strawberries for foodservice operators.
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Collaborate Across the Food System
The U.S. Food Waste Pact brings stakeholders from across the supply chain together to prevent and reduce food waste. From producers, to manufacturers, to distributors, to foodservice operators, to grocery retailers, signatories of the Pact report food waste data, discuss best practices, and test and scale food waste solutions.