"If I offered you a bruised banana, you probably wouldn’t be interested,” said Jonathan Deutsch, PhD, director of Drexel University’s Center for Hospitality and Sport Management. “But what if I offered you some banana ice cream on a hot summer day? I bet you’d find that a lot more appealing.”
It was this simple observation that inspired a new model for recovering would-be wasted – or surplus – food and repurposing it to feed hungry people, generate revenue and even create jobs.