The House Agriculture Committee meeting held on March 21, 2025, in Vermont focused on the challenges and opportunities surrounding the use of "number two" produce—fruits and vegetables that do not meet aesthetic standards for retail but are still perfectly edible. Farmers and representatives from local organizations discussed the importance of utilizing these products to reduce waste and support food security initiatives.

One farmer highlighted the issue of "number twos" being left in the fields due to their imperfect appearance. He shared a personal anecdote about a customer choosing a picture-perfect acorn squash over one with a minor blemish, illustrating the consumer preference for visually appealing produce. This preference leads to significant amounts of food being wasted, as many farmers do not find it cost-effective to harvest these items.

The farmer emphasized the potential benefits of programs that would allow for the collection and distribution of these imperfect fruits and vegetables. He noted that last year, his farm donated 23,000 pounds of squash to Salvation Farms, which distributed the produce to various organizations across the state. However, he expressed frustration that many "number twos" remain unharvested, contributing to food waste and potential environmental issues, such as the growth of bacteria and mold in the fields.

The discussion also touched on the logistical aspects of processing and distributing these products. A representative from Salvation Farms explained their approach to processing excess produce, including parboiling and freezing corn to provide nutritious options for schools throughout the winter months. This initiative aims to ensure that local children have access to healthy food, even when fresh produce is not available.

Committee members expressed support for initiatives that would help farmers manage their surplus produce while also addressing food insecurity in the community. The meeting concluded with a call for further collaboration between farmers, local organizations, and government entities to create sustainable solutions for utilizing "number two" produce effectively.

Overall, the meeting underscored the need for a shift in consumer attitudes towards imperfect produce and the importance of community efforts to reduce food waste while enhancing food security for vulnerable populations.