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Braun is synonymous with durable products and sustainable design. We also want to do our bit to help combat food waste. The small steps taken along the way might not always be perfect – just like the fruit and veg – but each brings us closer to a solution.
Salad & Sauces
Small flaws? Chop them up, that’s all!
Fruit and vegetables are rejected because of flaws that are often purely cosmetic, usually caused by the weather, among other things. When chopped up and added to a salad or a pasta sauce, however, these natural blemishes go completely unnoticed.
Juices & Smoothies
Ugly fruit juice? Never heard of it!
Optical flaws have no influence on flavour and quality. Dented apples and old, piled up carrots are still good to make a delicious and healthy smoothie or for squeezing juice from them. Add a dash of lemon, honey and ginger, and you have a healthy treat.
Eat the greens
It doesn’t have to be bright green…
Even if the leaves might look damaged or wilted, the vegetable itself is still of perfect quality. Did you know: you can press great juices not only from fruit but also from the green leaves of kohlrabi, radishes, beetroot or carrots.
Jam & Stewed Fruit
Don’t throw away bruised fruit, cook it!
Plums, apricots and peaches are often bruised in transit. But, as long as the skin’s still intact, you can easily boil them down into jams, chutneys or compotes, meaning they’ll last even longer.
Soups & Cakes
Quirky shapes make for fantastic bakes
Whether lumpy, bumpy, bent or slightly damaged – irregularly shaped vegetables are perfect for soups, sauces and salads. Overripe bananas or carrots give your smoothies a deliciously sweet, creamy texture or star in banana bread and healthy carrot cake.
