Rejuvafruit

Reduce. Reuse. Rejuvafruit.

Rejuvafruit is a service that collects and dehydrates unwanted produce from grocery stores and farms, turning it into a delicious product.

Use Case

Brenda is a mother of three living in Des Moines, Iowa. She leads a busy lifestyle and meal times are fast and furious in her household, focusing on pleasing the family rather than on nutrition. A thousand miles away in Quito, Ecuador, Lucy is a mother of two young children. Lucy's husband works on a banana plantation where he is often exposed to harmful chemicals.

Potential

Incredibly, the fruit and vegetables wasted in the U.S. outweigh the amount of fruit and vegetables actually consumed by 4%. Fruit and vegetables go to waste more often than meat and milk products combined! Because of this huge amount of waste, our business has a large potential market. By collecting produce that isn't ideal for sale in its fresh form, dehydrating it into delicious and nutritious food, and selling it to consumers, Rejuvafruit has the potential to reduce food waste and allow consumers to make an impact through their purchases. Rejuvafruit is innovative in establishing a new use for an otherwise wasted product as we take a stand against today’s wasteful food industry.

Business Case

Rejuvafruit has a unique business model that sets it apart from other food rescue programs. Rejuvafruit has formed partnerships with Iowa State University dining centers and the Iowa State University Horticulture Farm, and will form partnerships with local, regional, and national grocery store chains as the business grows. Produce that is unattractive, low grade, or nearing its sell-by date will be donated to or purchased by Rejuvafruit at a reduced rate. Rejuvafruit will dehydrate or otherwise transform the food, package it, and sell it into grocery stores and online retailers.

Objectives:

  1. To provide an efficient collection service for unwanted produce in stores and on farms.
  2. To reduce food waste by dehydrating unattractive fresh produce into a delicious, nutritious product.
  3. To offer a socially-conscious product that provides consumers with a way to impact the world around them.

Team Rejuvafruit

Ames, USA

Our Team

Live Testing! / Published December 2, 2015 by Heidi Kalb

Live Testing!

https://www.facebook.com/groundbreakingglobies/

Please visit our Facebook page to view our live testing process and see just how Rejuvafruit plans to reduce food waste!

Way-To-Go! / Published November 28, 2015 by Katherine Cummings

Way-To-Go!

This is how Rejuvafruit plans on iterating our project!

A Day in the Life at Rejuvafruit / Published November 28, 2015 by Katherine Cummings

A Day in the Life at Rejuvafruit

Rejuvafruit holds a meeting to review current projects and opportunities. Paige is the Commander of Communications and Strategy. She is in charge of reaching out to ten new potential partners within the next month. The ten new partners include a food manufacturer who can assists us in upscaling our production. Katie is our Chief Manager of Money and Media. This position is responsible for the blog post schedule of the month. She also is working with established food manufacturers in the area to determine a price point for each of our dehydrated produce. Emily and Heidi collaborate to develop and improve the company’s sustainable packaging. They also design the product line.

Throughout the meeting, our Rejuvafruit smartphone notifies the team with product pickup requests from local farmers and grocery stores. We go through the requests on our application near the conclusion of our meeting. We have three new requests. One request is from a local farmer ten miles from the organization who has an urgent produce pick-up. (Emily)* gets in the company’s van and drives to the farm. All of the company’s pick-ups are within 50 miles of Rejuvafruit headquarters that is located on Iowa State University’s campus.

(Emily)* meets with Farmer (Johnny Brown)* with a professional welcome and loads all of the produce into the van. She talks through the process with Farmer (Brown)*, and before leaving she sends a payment to him electronically over the smartphone application. Rejuvafruit is a big supporter of local farmers. We provide them a free collection service for their produce that they were unable to sell commercially or at local farmers markets. For their unwanted produce, we compensate our farmers with a payment based on the weight for the produce collected. The payment is considerably below market price, which helps the farmers break even or make profit on their harvest. Our farmers are also given the choice other than a money compensation to write this off on their taxes. We are willing to work with our farmers in anyway needed.

The company also has a weekly scheduled pick up the local Hy-Vee, for produce that they may be throwing out that week. While grocery stores do not receive a payment from Rejuvafruit, we sell them our products at a reduced wholesale price. This gets our products out on the shelves while ensuring a profit for both Rejuvafruit and our grocery store partners.

When the day’s produce collection is done, (Emily)* takes the van over to MacKay Hall on Iowa State’s campus. This is where our commercial dehydrator is located. The Rejuvafruit team meets in the Food Science lab, where the produce is carefully inspected and cleaned. One of our Food Science and Nutrition interns tests each batch of produce for germs and nutritional content, ensuring a quality product.

The Rejuvafruit team turns on some music and gets to work! While we do all of the labor as a start-up business, we make it enjoyable and it enhances the team experience. The team peels and slices apples and bananas, and places them in the dehydrator and sets the automatic timer.

At 8am, the team comes in and removes the dehydrated fruit from the machine. Then, our Food Science intern does a moisture content analysis on the batch to ensure that everything has been properly dehydrated and is ready for packaging.

Once our product is in our environmentally sustainable packaging, it is time for it to be sold. The company will deliver or mail our product of dehydrated produce to our local consumers.

Thank you for exploring and engaging in a day in the life at Rejuvafruit.

Holiday Food Waste / Published November 25, 2015 by Katherine Cummings

Holiday Food Waste

Did you know?:

From Thanksgiving to New Year's Day, household waste increases by more than 25%

We want YOU to avoid food waste during this Holiday Season:

Ten Tips and Tricks to a Food Waste Free Thanksgiving:

1. Be Realistic: Having a plan of how much food you and your guests will realistically eat will put you in the right direction of reducing food waste from your kitchen counter. LoveFoodHateWaste.com is a great place to start when you are providing a meal for two or twenty!
2. Plan Ahead: Make a grocery list!
3. Go big or go home? NO! Only put on your plate what you think you can eat.
4. Self-Serve Buffett Style: This will reduce the amount of unwanted food left on plates!
5. Safe Storage: Store your left overs in single serving sized containers for quick and easy meals.
6. Turn table scraps into meals: LoveFoodHateWaste.com has great recipes to insure that left over turkey doesn’t go into the garbage.
7. Composting?: Yes, always! Easy way to turn your scraps into quality garden soil! HomeCompostingMadeEasy.com is a great resource if you interested!
8. Donate: Food banks and Shelters are always accepting canned and non-perishable foods, especially during the holidays!
9. Support food-recovery programs: Food rescue programs collect food that would otherwise go to waste, while providing groceries and meals for those in need.
10. Consider what you are giving: Avoid giving perishable items as gifts. Great alternatives include coffee, tea and certified chocolates.

(Sources):
Great sources to check out to avoiding Holiday Food Waste:

http://earthsky.org/human-world/top-10-tips-to-reduce-food-waste-during-the-holiday-season
http://foodtank.com/news/2014/11/give-thanks-not-scraps
http://www.lovefoodhatewaste.com/portions/everyday
http://science.time.com/2011/11/24/how-to-avoid-food-waste-this-holiday-season/

Our Logo! / Published November 23, 2015 by Heidi Kalb

Our Logo!

Rejuvafruit would like to show you our official logo! Reduce. Reuse. Rejuvafruit.

Our Mission

Rejuvafruit was started with the goal of reducing post-harvest loss and malnutrition while encouraging economic development and environmental sustainability.

Our Background

We are four women from Iowa State University majoring in Global Resource Systems, a program that encourages thinking outside of the box when it comes to food security issues. We are passionate about people, agriculture, and social justice.

Live Testing! / Published December 2, 2015 by Heidi Kalb

Live Testing!

https://www.facebook.com/groundbreakingglobies/

Please visit our Facebook page to view our live testing process and see just how Rejuvafruit plans to reduce food waste!

Way-To-Go! / Published November 28, 2015 by Katherine Cummings

Way-To-Go!

This is how Rejuvafruit plans on iterating our project!

A Day in the Life at Rejuvafruit / Published November 28, 2015 by Katherine Cummings

A Day in the Life at Rejuvafruit

Rejuvafruit holds a meeting to review current projects and opportunities. Paige is the Commander of Communications and Strategy. She is in charge of reaching out to ten new potential partners within the next month. The ten new partners include a food manufacturer who can assists us in upscaling our production. Katie is our Chief Manager of Money and Media. This position is responsible for the blog post schedule of the month. She also is working with established food manufacturers in the area to determine a price point for each of our dehydrated produce. Emily and Heidi collaborate to develop and improve the company’s sustainable packaging. They also design the product line.

Throughout the meeting, our Rejuvafruit smartphone notifies the team with product pickup requests from local farmers and grocery stores. We go through the requests on our application near the conclusion of our meeting. We have three new requests. One request is from a local farmer ten miles from the organization who has an urgent produce pick-up. (Emily)* gets in the company’s van and drives to the farm. All of the company’s pick-ups are within 50 miles of Rejuvafruit headquarters that is located on Iowa State University’s campus.

(Emily)* meets with Farmer (Johnny Brown)* with a professional welcome and loads all of the produce into the van. She talks through the process with Farmer (Brown)*, and before leaving she sends a payment to him electronically over the smartphone application. Rejuvafruit is a big supporter of local farmers. We provide them a free collection service for their produce that they were unable to sell commercially or at local farmers markets. For their unwanted produce, we compensate our farmers with a payment based on the weight for the produce collected. The payment is considerably below market price, which helps the farmers break even or make profit on their harvest. Our farmers are also given the choice other than a money compensation to write this off on their taxes. We are willing to work with our farmers in anyway needed.

The company also has a weekly scheduled pick up the local Hy-Vee, for produce that they may be throwing out that week. While grocery stores do not receive a payment from Rejuvafruit, we sell them our products at a reduced wholesale price. This gets our products out on the shelves while ensuring a profit for both Rejuvafruit and our grocery store partners.

When the day’s produce collection is done, (Emily)* takes the van over to MacKay Hall on Iowa State’s campus. This is where our commercial dehydrator is located. The Rejuvafruit team meets in the Food Science lab, where the produce is carefully inspected and cleaned. One of our Food Science and Nutrition interns tests each batch of produce for germs and nutritional content, ensuring a quality product.

The Rejuvafruit team turns on some music and gets to work! While we do all of the labor as a start-up business, we make it enjoyable and it enhances the team experience. The team peels and slices apples and bananas, and places them in the dehydrator and sets the automatic timer.

At 8am, the team comes in and removes the dehydrated fruit from the machine. Then, our Food Science intern does a moisture content analysis on the batch to ensure that everything has been properly dehydrated and is ready for packaging.

Once our product is in our environmentally sustainable packaging, it is time for it to be sold. The company will deliver or mail our product of dehydrated produce to our local consumers.

Thank you for exploring and engaging in a day in the life at Rejuvafruit.

Holiday Food Waste / Published November 25, 2015 by Katherine Cummings

Holiday Food Waste

Did you know?:

From Thanksgiving to New Year's Day, household waste increases by more than 25%

We want YOU to avoid food waste during this Holiday Season:

Ten Tips and Tricks to a Food Waste Free Thanksgiving:

1. Be Realistic: Having a plan of how much food you and your guests will realistically eat will put you in the right direction of reducing food waste from your kitchen counter. LoveFoodHateWaste.com is a great place to start when you are providing a meal for two or twenty!
2. Plan Ahead: Make a grocery list!
3. Go big or go home? NO! Only put on your plate what you think you can eat.
4. Self-Serve Buffett Style: This will reduce the amount of unwanted food left on plates!
5. Safe Storage: Store your left overs in single serving sized containers for quick and easy meals.
6. Turn table scraps into meals: LoveFoodHateWaste.com has great recipes to insure that left over turkey doesn’t go into the garbage.
7. Composting?: Yes, always! Easy way to turn your scraps into quality garden soil! HomeCompostingMadeEasy.com is a great resource if you interested!
8. Donate: Food banks and Shelters are always accepting canned and non-perishable foods, especially during the holidays!
9. Support food-recovery programs: Food rescue programs collect food that would otherwise go to waste, while providing groceries and meals for those in need.
10. Consider what you are giving: Avoid giving perishable items as gifts. Great alternatives include coffee, tea and certified chocolates.

(Sources):
Great sources to check out to avoiding Holiday Food Waste:

http://earthsky.org/human-world/top-10-tips-to-reduce-food-waste-during-the-holiday-season
http://foodtank.com/news/2014/11/give-thanks-not-scraps
http://www.lovefoodhatewaste.com/portions/everyday
http://science.time.com/2011/11/24/how-to-avoid-food-waste-this-holiday-season/

Our Logo! / Published November 23, 2015 by Heidi Kalb

Our Logo!

Rejuvafruit would like to show you our official logo! Reduce. Reuse. Rejuvafruit.

Our Team

Our Mission

Rejuvafruit was started with the goal of reducing post-harvest loss and malnutrition while encouraging economic development and environmental sustainability.Read More

Our Background

We are four women from Iowa State University majoring in Global Resource Systems, a program that encourages thinking outside of the box when it comes to food security ...Read More

The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.