Diary of an Ugly Juice Intern: Tule

Diary of an Ugly Juice Intern: Tule

This past spring, Tule joined the Ugly Juice team as an intern in charge of sourcing new produce and working with farmers and distributors to identify and remedy inefficiencies in the produce industry. This is her reflection. We miss you Tule!! 

Diary of an Ugly Juice Intern: Tule

Before learning what Ugly Juice was, I’d always been someone who cared a lot about health and nutrition, and even more about the intersection of food systems with environmental issues. With a single-use culture and obsession with aesthetic perfection, it’s not hard to see that we’re a country of wasters. But I already knew that. What I didn’t know was why.

During my 9 week internship, I cold-called produce wholesalers and farmers in Northern California and slowly but surely learned the ins, outs, and insidiously simple yet dangerous shortcomings of the world of produce.

Here are my 5 greatest findings and surprises encountered during my internship.

 

1. So Much Goes to Waste

To many this may be a well known fact, and I did come into this internship already knowing the numbers: 20 billion pounds of fresh, perfectly edible produce (almost 50% of all produce grown in the US) goes to waste each year, costing the economy $218 billion, filling up 21% of the country’s landfill space, and wasting about 20% of the nation’s fresh water supply. Yet only after picking up the phone and talking with farmers and wholesalers did I really grasp the magnitude, and really the sadness, of this issue.

The produce industry is in many ways outdated in its systems of operation, leading to inefficiencies that generate a tremendous amount of waste. Without fail, every farmer or distributor I spoke with had their own food waste story. If you imagine all of the farmhouses and wholesale warehouses across the state, right now many of them have entire palettes of delicious produce sitting around, soon to be thrown out. Thinking about the numbers through this lense has definitely inspired a new sense of urgency within me, and I encourage you too to imagine the water, land, labor, and delicious produce behind the statistics.

2. Food Waste isn’t what you’re picturing.

What are you imagining right now when I talk about food waste? Moldy oranges? Wilted lettuce? The discussion around food waste often conjures up images of expired produce, yet in reality that assumption is far from the truth.

The “ugly” produce that Ugly Juice sources is never old, moldy, or compromised in quality in any other way, and truth be told, it’s often not even “ugly”. There are so many inefficiencies and challenges in the produce sourcing chain, and so while some of the produce we source has definitely been rejected for surface imperfections such as deformed shape or minor blemishes, much of our produce is simply the result of limitations inherent to the system.

Farmers and distributors alike struggle with fluctuating harvests, order cancellations, and minimum quantities, and so when such a variable industry is tasked with squeezing into the very defined expectations of quota oriented and recipe-centric restaurants and grocery stores, lots of produce falls by the wayside. And that is where we come in. We work some with farmers, but mostly with the middle men who purchase from farmers and sell to restaurants and grocery stores. We take all the produce that inevitably falls into the holes of the system; sometimes our produce even arrives at our kitchen pre-packaged, and pre-cut, from a produce distributor, exactly like what you would find at your grocery store.

 

3. The Problem is bad for everyone, and solutions are widely welcome

When you look at most large-scale challenges facing society today, someone or some people almost always stand to gain. Yet the wildly upsetting but equally advantageous aspect of the food waste crisis is that it is simply bad for everyone. Farmers expend the same amount of water, labor, and resources regardless of how much of their harvest they ultimately sell. Similarly, distributors don’t get their money back for the produce they can’t sell to the grocery stores, and grocery stores lose on the fruits and veggies that go bad sitting at the bottom of the pile. And, of course, our planet pays the ultimate price as we work the land almost twice as much as we need. Yet this very predicament is what makes food-waste solutions so welcome. Everyone that I called, representing all steps of the produce sourcing process, always received my calls with excitement and their own assurance that such a service was desperately needed to both save and offer profit for their otherwise wasted produce. I had the easiest sales pitch in the world as we were essentially offering returns to an entire class of produce rendered valueless by our backwards food culture. At the end of the day, fighting food waste is not only the moral but also the economical and logical path forward.

 

4. Complacency is easy, and might just be our biggest challenge.

Despite the obvious advantages of such a relationship and the initial excitement I almost always hear on the other end of the phone, many of these conversations failed to amount to anything. Ultimately, I found that despite the many positives and minimal drawbacks, many farmers and distributors weren’t willing to follow through, letting me know that while it seemed like a great opportunity, they didn’t want to deal with adding anything to their system.

Food waste is a challenge wrought with complacency and status-quo bias. Solutions abound but the willingness to take that first step is lacking, regardless how great the ultimate payoff. Distributors who were initially hesitant but ultimately joined our program transitioned seamlessly and quickly adopted a produce-saving mindset. They grew to recognize the lost revenue of each tossed item and reached out consistently to turn profit on the produce that just weeks prior had been without a second thought. Our food system is stuck in default, and so my conversations with the individuals across the industry make me wonder, how can we change the default option so that bringing value to all that neglected produce is not only profitable but also the path of least resistance?

 

5. Here’s How You Can Help

Vote with your wallet and purchase ugly and leftover produce, both in the brands you support and by picking the ugly produce off the shelf. Support food systems with a more efficient and sustainable chain of operations, such as farmers markets and grocery stores/distributors that donate all they can’t sell. Eat seasonally and recognize that we need to adapt to a consumer model in which the farmers and their harvests come first, and then we adapt, not the other way around. Read more about waste fighting tips here!

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After 9 short weeks, I’m leaving this experience with both an appreciation for the opportunity but also a strong hope for the future of food. Companies like Ugly Juice are taking a critical look at the state of our food systems, and so long as we do too, and continue to support those who are working towards a more sustainable future, the possibilities of getting there are endless.

Which Baseball Player Holds the most Juice?

Which Baseball Player Holds the most Juice?

Which Baseball Player Holds the Most Juice?

...hint: MLB player, Mark Melancon holds a whole lot of juice. In fact, he drinks so much juice that he opted to make a video with us. Check out his motivational speech to a whole lot of unique players. 

We've loved working with Mark and his family over the past couple of months and are so excited to see Mark back on the field! And he's killing it!

Full script: 

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Thanks for taking us out to the ballgame!

We had an awesome time at the game for our UJ team outing :) We even brought orange juice to celebrate!

We've got a misfit bunch here. As individuals, you've been ridiculed and rejected because you simply look funny.

You're a little too small

You're a little bent out of shape

You. You're a little too round

I know you're beautiful on the inside. If you're a little bruised or not necessarily in high demand. I know we can come together and do something really amazing. 

Now get out there. Give it everything you've got. Impress me. Impress yourselves. Press every last drop.

[Juice delivered by Pros]

 

Shot & Directed by Joshua Kates


Behind The Scenes

Thanks so much to Josh, one of our awesome couriers and Ugly Juice filmmaker extraordinaire! Check out our YouTube channel for some of our other videos (hint: Mark joined our bike courier team and let's just say things didn't go quite as planned...).

#ThirstyThursday: Not Your Dad's Cocktail

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#ThirstyThursday: Not Your Dad's Cocktail

Celebrate Dad's ugliness this year. With Father's Day around the corner, we thought what better way to celebrate than with a juicy cocktail! Nothing says "Happy Father's Day" than a cold-pressed green juice cocktail...right? Right. Tell him it's National Eat Your Veggies Day and maybe you'll have him convinced. 

This cocktail recipe is the perfect addition to your next summer party (with or without dad). It's so light, fresh and full of veggie juice. It's adaptable too...because our juice flavors change everyday, we crafted a recipe that is also customizable! Check it out and try it out :) 

Juice Pour

Not Your Dad's Cocktail

  • 1.5oz Vodka
  • 3oz Ugly Green Juice (order yours here)
  • 3oz Flavored Sparkling Water (we used Mango La Croix, but other flavors would work well too!)

Fill a glass with ice then add all the ingredients. Adjust juice and sparkling water quantities based on taste! Enjoy at your next BBQ, on your patio, at the beach, etc. It's the perfect summer drink!

We love to see your waste-fighting recipes and experiments on Instagram. Tag us in your creations (@DrinkUglyJuice)! We can't wait to see what you come up with!

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San Francisco x Earth Month

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San Francisco x Earth Month

“Sustainability” and “Environmentalism” are trendy buzz-words that we all hear on the regular. They are the ideals that businesses strive for, the indicators of “good” products, and descriptors of the Millennial Generation. But until the 70’s, environmental awareness and activism really weren’t a thing. As we hop into Earth Month, we hope to share the history of the Environmental Movement and the impact it had on our home, San Francisco. Because frankly, we wouldn’t be a thing without the work put in by our grandparents. Enjoy!

Earth Day (in a very small nutshell)

April 22nd marks the anniversary of the birth of the environmental movement. On this day in 1970, hundreds of environmental groups were brought together under one umbrella as they marched alongside 20 million Americans to protest for a healthy, sustainable environment. Channeling the energy of the anti-war protest movement, environmental concerns were brought to the front and center.

The movement began by U.S. Senator, Gaylord Nelson, who was outraged by the devastation of the 1969 oil spill off the coast of Santa Barbara. He proposed a “national teach-in on the environment” to be observed by every university campus in the U.S., gathered a staff of 85 (red and blue), and from there the movement began. The initial march on April 22nd led to the creation of Environmental protection agency and the passage of the clean air, clean water, and endangered species acts.

The “Largest Secular Holiday in the World”

The cool thing about Earth Day is it is inclusive to literally everyone. The initial march enlisted support from both republicans and democrats, rich and poor, city folk and farmers, tycoons and labor leaders. Today, it is observed in 175 countries by over half a billion people. Because there really aren’t (or shouldn’t be) any arguments about protecting the place that keeps us alive.
 

San Francisco: With the hippies came conservation

The environmental and ecological movement in California emerged around the same time the hippies came to town…the focus on natural medicine, natural childbirth, organic food, and sustainable living created a foundation for environmental activism and concern.

 Haight-Ashbury Neighborhood “Clean-In” during Spring 1967 mobilization | Image: courtesy Eric Noble

Haight-Ashbury Neighborhood “Clean-In” during Spring 1967 mobilization | Image: courtesy Eric Noble

 

A Turning Point in the Bay Area’s Environmental Movement — Save the Bay Campaign

Take a moment to think about the shape of the San Francisco Bay. Now imagine what it would look like with a highway built 2 miles into it and the majority of the water filled in. Pretty weird, right?!

The Save the Bay campaign, led by three women, Esther Gullick, Sylvia McLaughlin, and Kay Kerr, put environmental conservation in the heart of Bay Area politics. It became a platform for like minded people to organize and demonstrated a new way to approach environmental politics.

Without these women’s efforts, the Bay would look unrecognizable…here were the pre-campaign plans…

 Fillable Areas on the Bay | Image: US Army Corps of Engineers

Fillable Areas on the Bay | Image: US Army Corps of Engineers

  • Berkeley would double its physical size by filling 4,000 acres of the Bay.

  • Richmond would expand its industrial base by filling thousands of tidal acres (imagine the chemical runoff!)

  • SF and Oakland airports would expand into the bay

  • Sausalito would expand several hundred yards into the Bay (bye bye Bar Bocce!)

  • San Mateo County and the Peninsula would build a second freeway paralleling today’s Highway 101…which would have been built 2 miles out in the water of the bay. The space in between? It would be developed and built out.

It’s not an easy task to simply expand into a body of water. And where would the materials come from?! Oh, you know, just the top of San Bruno Mountain. Yes, you heard that right. The planners projected that over 1 billion cubic yards of soil and rock would be chopped off the top of the mountain and redistributed over the Bay.

Thanks to the work of Gullick, McLaughlin and Kerr, the Save the Bay campaign led to the passing of the McAteer-Petris Act and the establishment of the San Francisco Bay Conservation and Development Commission in September 1965.

 

 

 

San Francisco - A Leader in the Environmental Movement

From city-wide composting to mission-based startups to green streets, San Francisco has carved a path as a leader in sustainable U.S. cities. We are proud to be part of a diverse community of environmentally-minded businesses and individuals.


 

RESOURCES

Check-out San Francisco’s Strategic Plan to eliminate waste and amplify community action

SF Environment - http://plan.sfenvironment.org/

How to compost and recycle in SF - https://sfenvironment.org/recycle-compost-how-to

Is your business Green? Here’s how to register! https://sfenvironment.org/green-businesses

Here’s a whole list of SF Environmental organizations! Awesome volunteer opportunities :) https://baynature.org/organizations/

Have extra food at the end of the day (in your office, restaurant, etc.)? Check-out Copia! The app allows you to save money, reduce waste and feed communities in need!

Copia - https://www.gocopia.com/

Read about Save The Bay here

Read about SF's Environmental movement here

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Pedal Power in San Francisco

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Pedal Power in San Francisco

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"Hey guys, your old pal Brett here. I was sure (dead sure) I knew what I would be doing for the rest of my life at the age of 25. Spoiler alert: I was wrong. I spent 12 years after graduating high school working as a cook, and eventually a chef.  Eventually I ended up in Sonoma county to help open a restaurant, subsequently suffering an ulcer, and losing my @#$&^%$ mind. I moved to San Francisco, started riding my bike for work, and never looked back…here are some reasons why Ugly Juice opted for bike delivery in San Francisco."

Why Do We Deliver By Bike?

Maybe you’ve seen our couriers moving 0.2 mph, hauling a ridiculously heavy load and thought to yourself “why would anyone do that to themselves”? Aside from thinking it’s pretty dang cool, opting for bike delivery greatly reduces our environmental impact (keeping over 19.7 metric tons of CO2 out of the atmosphere), and gets fresh juice to your mouth faster.  

San Francisco’s bicycle messenger community has a rich history and we’re stoked to be a part of it. In a world where more and more companies are using delivery conglomerates to get their goods to you, we’ve decided to take a more personal approach. We take pride in our awesome couriers and hope you love them too.

A Quick History of Bike Messengers in San Francisco

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1894

This is pretty rad. After a rail strike halted mail delivery, a Fresno bicycle shop owner created a bicycle delivery system between Fresno and S.F.. Picture a relay race in track. Now imagine 6 bike riders covering 30-60 miles each. Pretty cool, huh? From there, the S.F. messenger culture was started.

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1945

In 1945, the first bicycle messenger company, Sparkies, was founded by Carl Sparks. Check out those bow ties!

1960's

The '60s brought exactly what you'd expect in the world of S.F. bike messengers. This new breed of messengers ripped off their bow-ties and caps, opting for the hipper jeans and t-shirts. Bicycle messaging became "the starving artist's way of employment"

1970s

The Punk Rock craze that flooded S.F. in the '70s brought semi-famous messenger bands. Yes you heard that right.

1979: First Bicycle Messenger Olympics is held downtown.
Events tested skills such as pedestrian slalom, the wheelie, and the briefcase pass. Should we bring back messenger olympics? Show us your tricks on Insta!

1980s

The "Farm" opens. 
Things got a little grungier in the '80s. Messengers got away with being louder, ruder and drunker. This was celebrated at "The Farm," a venue that opened for messenger shows.

1989: Everything is shaken up.
After the earthquake, the bike messenger industry takes another turn. One speeds are replaced by mountain bikes, allowing riders to get around quicker. At the same time, public opinion on messenger reaches an all-time low and companies begin to fold. 

1990s - 2000s

Activism and consolidation. 
Following the late '80's downer, the bike messenger community and activism grows. At the same time, there is a mass-consolidation of courier companies.

2009: TCB Courier Opens as a small co-op. If you’ve had flowers, booze, or food delivered in San Francisco, you’ve met one of their couriers. It quickly became San Francisco’s largest bicycle delivery company, at one point employing over 85 couriers making about 1,000 deliveries each day.

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Today

S.F. bike messengers are at an interesting cross-roads. In 2018, TCB Courier closed it's doors and left many couriers without jobs.

At Ugly Juice, we're working to maintain the true S.F. bike messenger vibe, providing jobs and community to couriers across the city. Next time you see one of our couriers riding around the city, say "hi"!

The Blue Whale, The Snow Leopard, and the bike courier…

Here in San Francisco, we talk a lot about disruption, usually meaning an incredible innovation that so changes an industry that it will never be the same. The delivery industry has certainly been disrupted, and with such a drastic shift, sometimes there is a loss. On demand delivery has become an incredible, and expected part of life. Is there anything you can’t get delivered to your couch in less than 30 minutes? Getting a burrito and clean laundry delivered before you get to the end of your insta stories is amazing, but that convenience comes with a cost.

San Francisco has a bicycle messenger history unlike any other city. But lately, it has been in jeopardy with the closing of some of the largest courier companies. Many couriers still hang on to something they love, and something that is an important part of San Francisco culture.  

Next time you pop out of Bart at Montgomery station, take a look at the steps at One Post. There are probably about a dozen couriers waiting for their first jobs of the day to come in. Imagine a time when it was almost 100, waiting to start making so many things move around the city. I wonder if those delivery robots will kick it at the steps at One Post…

For more info on SF Bike Messengers check out these links: SFBMA History and Mission Local

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And then Cam Pulled a Samosa out of the Bus Bin.

And then Cam Pulled a Samosa out of the Bus Bin.

Happy Food Waste Prevention Week! 

Our buddy in office, Governor Jerry Brown did something awesome this week, declaring March 5th-9th Food Waste Prevention Week in California. You go Jerry!

Food waste hits close to home for us in California. With recent droughts and fires that have destroyed huge amounts of crops, we are more conscious than ever about the resources we use and the food we produce.

The food system in the U.S. is broken. California produces 99% of the U.S.’s grapes, walnuts, peaches, pomegranates, dates, figs, kiwis, and olives. Not to mention over 90% of the U.S.’s tomatoes, lemons, broccoli, and cauliflower. Sounds like a lot, right?

Here’s what’s wild…over 40% of those crops never get eaten. At the same time, there are 5 million Californians who are food insecure (50 million nationally). Just think about the ways we could divert that waste into usable food!

How does the Ugly Juice team prevent waste at home? 

As we’ve mentioned in previous blog posts, there are many ways that you can reduce food waste at home. Save The Food does an excellent job summarizing easy ways to reduce waste at home and at work. Here's how the UJ team reduces waste at home. 

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Ryan’s Quinoa Bowls:

“when I have leftover veggies from my Imperfect Produce box, I make quinoa bowls!”

Ingredients:

How to make them:

  1. Make quinoa. Bring 1 cup quinoa and 2 cups of water to a boil then let it simmer for 15-20 min.

  2. While the quinoa is cooking, prep your veggies. Chop those suckers up!

  3. Stir Fry option: Add onions to a pan with a couple tablespoons of olive oil and cook until translucent. Next add any hard vegetables (ex: carrots, broccoli, cauliflower, potatoes) and cook for a few minutes until they soften. Add softer veggies (ex: peppers, zucchini) then greens (ex: spinach, kale). Cook until they’ve reached the desired tenderness. Spice as you please :)

  4. Buddha Bowl Option: Cook your veggies separately (roasted sweet potatoes are awesome here) and add them all on top for a rainbow bowl!

  5. Combine your veggies and quinoa in a bowl and top with your favorite sauce or protein and voila! Enjoy :)


Brett: “Bread pudding.”

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Emma: "When my bananas starts to get brown and my fruit starts to get soft, I freeze it for later and blend it into smoothies. Top with your favorite fruit or granola for a delicious breakfast :)"

 

Molly: “freeze vegetable scraps and turn them into veggie broth” Check out this recipe on Oh My Veggies!!

 

Cam: “After ordering I gathered a napkin, utensils and water at Indian restaurant when I spotted something in the used dish bin. Staring right back at me, I noticed two perfect, uneaten, hot samosas perfectly perched atop the other plates. Untouched and bound for the trash bin :( You guessed it. I put my hand in there, pulled them out, brought them back to my table and enjoyed a nice appetizer. If I have leftovers I'll wrap food up to take home or hand them to a stranger who might welcome a gracious snack!”

 

What are your favorite ways to reduce food waste at home? Let us know!

 

Reduce waste in the office: FREE juice tasting

Reduce waste at your next event: UGLY catering

San Francisco Bike Delivery | Ugly Juice

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San Francisco Bike Delivery | Ugly Juice

If you live in San Francisco, you understand the rush hour gridlock and chances are, you've found yourself parked a little farther uphill than you'd like. We get it. What if there was a way to skirt past the traffic, increase efficiency and save a bunch of emissions...

For us, the decision to use bike couriers instead of delivery vans in San Francisco was two-fold. First, it made sense for the environment (did you know that every 10 minutes a car spends idling, it emit a pound of CO2 into the atmosphere?). Second, bike deliveries allow us to avoid the frustrating traffic, make significantly more deliveries per hour and hire the coolest bike couriers in the Bay (seriously, they're the best). 

After juicing ugly and surplus fruits and veggies throughout the night, our couriers load up their trailers and deliver juice to San Francisco offices. One of my favorite parts of the morning is walking into the office and seeing the loaded trailers and happy couriers. Tyler is one of our OG couriers. We know Tyler (the happy "guy with the dreads") has arrived when we hear his speaker pumping and cheerful "hallo". If you haven't had the pleasure of meeting Tyler, you're missing out! 

Our couriers truly are the embodiment of the Ugly Juice brand. For some neat courier shots, check out our video here (or down below)! The video was shot and edited by Josh Kates and the Austen Pruett made the soundtrack! And guess what? They're both UJ couriers! 

Opting for bike delivery in San Francisco allows us to fulfill our mission to reduce waste. It is important to us that we work to reduce every type of "waste". That includes reducing emissions to using 100% recyclable packaging to using produce that is traditionally tossed. We encourage you to reduce waste at home and at work too...check out our blog post for some simple tips to reduce food waste at home

As we've been in business, we've discovered that sustainable decisions make sense not only from an environmental perspective, but also a business perspective. Whether it's building relationships with sustainable produce and packaging sources, producing juice to order, or using bikes for delivery in San Francisco, it all makes sense. 

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Food Waste Weekend at CIA

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Food Waste Weekend at CIA

As a waste-fighting San Francisco juice delivery company, we are excited to join forces with other businesses and organizations with similar missions. This weekend we had the opportunity to attend a weekend dedicated to food waste hosted by the CIA at Copia.

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Did you know it takes 25 years for a head of lettuce to break down in the landfill?

That means that there are hundreds of thousands of heads of lettuce sitting in piles of methane-emitting, oxygen suppressing trash, that are older than me. And do you know how long it takes to decompose in the compost? 1-2 weeks minus the methane and CO2 emissions.

 

It’s amazing how much we learn each day about the epicness of food waste.

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This weekend, we donated juices to the Food Waste Weekend at the CIA at Copia. Our juices were completely transformed into delicious, waste-fighting cocktails...think warm, spiced apple cider, and spicy pineapple-chili. After nearly burning our mouths from tequila infused (for a month!) with Thai chilis, our mixologist mastermind, Shannon, adjusted the recipe and it was fantastic! Luckily we had a ton of surplus pineapples and lots of juice!

Want Ugly Juice at your next party or event? We’ll deliver!

 

After a juicy cocktail hour, we watched Wasted! The Story of Food Waste. Featuring chefs Anthony Bourdain, Dan Barber, Mario Battali, Massimo Batturo and Danny Bowien, Wasted! is a beautifully shot, comical, and eye-opening story of food waste in the 21st century. We highly recommend watching it!

 

The film breaks down the issue into a hierarchy of consumption, offering solutions at each level:

  1. Feed People

  2. If excess food can’t feed people, feed animals

  3. If excess food is unfit for animals, turn it into energy

  4. Finally, compost it.

  5. DO NOT throw food waste in the landfill (remember that lettuce stat?)

 

If you live on earth and eat food, you should watch this documentary.

 

After the film, our CEO, Grant spoke alongside Christ Hunt from ReFED, Dan Kurzrock from ReGrained, and Komel Ahmed from Copia in a panel. Each panelist offered their own experience working in the food waste industry and shared tips to reduce waste at home...think stir frys, meal prep and fridge organization! Side note, if your office/event/etc. has excess food on a consistent basis, check out Copia! They've created an amazing technology to connect excess food with those who need it. We loved seeing how engaged the audience was about the issue of food waste and it gave us hope for a sustainable future!

 

Thanks CIA for hosting this awesome event!

 

 

 

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6 Tips to Fight Food Waste this Thanksgiving

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6 Tips to Fight Food Waste this Thanksgiving

We’ve all been there. It’s a week after Thanksgiving and we’re still eating leftover turkey sandwiches. Our reheated apple pie isn’t quite the same now that the crispiness is gone. And what about those once delicious brussels sprouts, that green salad and mashed potatoes? Every year, we are faced with the same problem: excess food.

This Thanksgiving, the U.S. is expected to throw away over 200 million pounds of turkey, 3 million pounds of collard greens, 2 million pounds of kale, and 1.2 million pounds of brussels sprouts (according to the NRDC and a report by Nielsen). And that's just on Thanksgiving.

Here are 6 easy steps to reduce your food waste this Thanksgiving and holiday season!

 

Count heads, seriously

This may seem like a no-brainer, but it’s amazing how many people forget this step! When you’re deciding how much food to make, keep in mind that there will be a bunch of different dishes to choose from, so serving sizes will be smaller! Use a portion calculator then knock that number to  ¾ of the people you expect. Check out this fun and easy to use Guest-imator on Save The Food (it even factors in leftovers!).

 

Use what you’ve got

Before going shopping, check your cupboards and fridge for usable ingredients...no need to buy duplicates! Maybe a long-lost can in the back of your cabinet will inspire a new dish! Check out Fridgely for food expiration date tracking.

 

Coordinate with your guests

This is another no-brainer that we often overlook. How many holiday parties have you been to with four bowls of pasta salad? Or multiple cheese trays? Avoid the embarrassment of duplicate dishes by coordinating with your guests. Don’t be afraid to give direction and assign dishes!

 

Wait, don’t throw that away!

Instead of throwing traditional “waste” bits away (such as turkey bones, onion ends, etc.), repurpose them!

Veggie scraps: put your veggie ends, onion peels, and potato skins in the freezer to use later for delicious vegetable broth (check out this super easy recipe)

Turkey bones & giblets: add them to the veggie broth recipe (above) for an easy turkey stock.

Fresh fruits: if you have extra fruits, freeze them immediately and use them in smoothies. Check out these yummy, thanksgiving inspired smoothies!

 

Let your guests serve themselves

This one is huge on many levels. Not only does letting guests serve themselves reduce food waste, it also avoids the awkwardness of obligatory eating. Let your guests gauge their hunger levels and choose foods that they’ll actually eat. They can always go up for seconds!

 

Use and distribute your leftovers!

Have guests bring containers to bring home in or provide your own! Again, let them choose food that they’ll actually eat. Want to get really creative and Pinterest-y? Make leftover recipe cards with ideas for repurposing dishes! Or host a post-Thanksgiving leftover party :)

Don’t know what to do with leftovers? Use resources like Love Food Hate Waste’s recipe planner to discover new ways to upcycle your leftovers!

 

This Thanksgiving, take charge of your food waste!

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Review: “Just Eat It. A Food Waste Story”

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Review: “Just Eat It. A Food Waste Story”

 

Last night, I decided to watch the documentary film, “Just Eat It. A Food Waste Story,” and I was impressed and entertained. Working at a company like Ugly Juice, where food waste is the main focus, I am always looking for new viewpoints on the issue. And “Just Eat It” delivered.

The documentary follows filmmakers and foodies Jen and Grant explore the issue of food waste from farm to to fridge. At Ugly Juice, we focus on the produce wasted, but “Just Eat It” opened my eyes into the world of grocery store waste, manufacturer waste, and restaurant waste all while following a 6 month wasted food challenge.

Here’s why you should watch it...

 

It makes food waste really easy to digest

Throughout the film, Jen and Grant embark on a 6 month challenge to eat only wasted food. From dumpster diving to farm visits, their eyes (and those of the audience) are opened to the magnitude of food waste. From boxes upon boxes of organic chocolate bars found in a dumpster to fields of celery stalks that didn’t fit in plastic bags to grocery stores refusing to sell bruised bananas, it is clear that food waste occurs at every level of production.

Through striking visuals, well explained statistics, and multiple interviews, “Just Eat It” is a film that everyone can learn from.

 

It brings food waste home

Jen and Grant’s exploration of food waste is ultimately centered around what they consume during the challenge. In six months, they spent $200 on $20,000 worth of surplus food. Because the issue of food waste is such a huge and complex topic, the film just brushes the surface of the issue. They are shocked by the amount of rejected food that they are able to recover...ironically they end up having too much food that they don't know what to do with. 

 

It makes you question your food habits

We live in a society that is obsessed with expiration dates and labels. Do you know the difference between “Best Before…” date,  “Sell by…” date and “Expiration date…”? If not, consider watching the film (or doing some research). We throw so much food away prematurely based solely on dates (and not on edibility). Instead of eating based on craving, consider eating based on accessibility. The film explains some of the roots of the issue of food waste, dating back to the history of agriculture and production of surplus for survival needs.

 

It’s actually quite funny

By the end of the film, Jen and Grant have so much wasted (but perfectly edible) food that they have to start inviting friends over to take it. They call their home a “grocery store” and are basically forcing food on others. Remember those chocolate bars I mentioned earlier? They decided to save them for Halloween to hand out to kids (who doesn’t want a full-size chocolate bar??). To their disappointment, only a handful of kids showed up and they were stuck in the same position with delicious, excess food. It touches on the tendency of humans to create surplus and save food. 

 

The film is visually captivating

One scene that stuck out was the lifecycle of a yellow pepper shot over a year. From seed to eventual disintegration in the fridge, the story is strikingly captured. The flyover shots, time lapses, and interviews with multiple experts in the field provide beautiful perspectives on the magnitude of the issue.

 

The contributors are food waste experts

A few of the notable contributors include author/activist Tristram Stuart, Journalist/author Jonathan Bloom and Project scientist Dana Gunders author of "Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill." Each of them brought their unique experience and perspective on the issue of food waste and offer great insight. Check out their work by clicking on their names!

 

All in all, "Just Eat It. A Food Waste Story" provided an accessible introduction into some of the issues of food waste. Because the magnitude of the issue is so grand, it only brushes the surface. But if you need an easy-to-watch, educational film to watch, check it out!

 

 

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Ugly Updates!

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Ugly Updates!

Ugly Updates

 Ugly Juice

Hey waste-fighting warriors! It’s been a wild month and a half, but we’re excited to be back on the blog! From new hires to new products and lots of events and laughs in between, here are our Ugly Juice updates and what we’re looking forward to!

 

We’ve hired awesome people!

We’re growing! We were sad to say goodbye to our summer intern, Cambi, who got this blog off it’s feet, but I am excited to be filling her shoes! I’m Emma and I’m thrilled to take on UJ’s marketing and branding! With that being said, we are working on amping up our marketing and updating our labels. Do you have any ideas or suggestions? Send us an email!

We’ve also added our amazing operations director, Ryan, who is an excel-wizard and keeps us all organized. And Pat is our newest sales master who works around the clock to promote our waste-saving mission! Brett is our go-to guy for just about anything...catch him delivering juice, working on outreach and drying fruit! 

 

New Ugly Product!

We are excited to announce our newest product line...Individual Fruit Pack deliveries! Each pack saves over 5lbs of imperfect produce from going to waste. We’ve even introduced 12oz juices exclusively for the pack. The packs include a 12oz green juice of the day, a health shot, a dried fruit pouch (made by UJ), and a ReGrained Bar! And the best part? They’re delivered by bike to your SF doorstep! Show us your commitment to #EndFoodWaste by ordering today!

 

We were at the Autumn Harvest Celebration

 Patagonia SF event

A couple weeks ago, we participated in the Sustainable Food & Beverage Autumn Harvest Celebration at Patagonia SF. Other attendees at the event were: Patagonia Provisions, ReGrained, Imperfect Produce, Mission Pie, The Midwife and the Baker, and Anderson Valley Brewing. At the event, we passed out juice samples, Grant spoke on the panel and we got to mingle with other like-minded companies. We’re looking forward to similar events in the future!

 

We joined a Hiker’s Club

 Outdoor Voices Hiker's Club

Most recently, Ugly Juice was featured as a contributing partner at the first Outdoor Voices San Francisco Hiker’s Club. We passed out juice to happy hikers and enjoyed the views of Land's End park!

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The Diary of An Ugly Intern

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The Diary of An Ugly Intern

Expectations vs. Reality

The Phone Call

Expectation: My connection to Ugly Juice began with a phone call to one of the co-founders of the company, Slava. Based on this name, my expectation was that I’d be hopping on a call with a conservative, middle-aged woman who would be quizzing me on food waste statistics and industry news.

Reality: Much to my surprise, the person on the other end of the call was an energetic, excited 25-year-old Ukrainian man. He dove into his passion for tackling the huge world issue of humans wasting perfectly good food. He spoke about how he transformed his passion into creating a startup in San Francisco, in the highly competitive juice market. Slava also made sure to describe his ambitious goals for me as an intern over the following 3 months. Within a 10 minute conversation, my enthusiasm for reducing food waste and my belief in the ability to make a difference in this company grew immensely.

The First Day

Expectation: I expected to walk in and not be paid much attention to, being an intern and all. I started in mid June because of my college schedule, 10 months after Ugly Juice launched. I expected to walk in to a family of employees who are already very much acquainted with each other and be given a stool to sit on over by the refrigerator of juices.

Reality: I arrived 30 min late because I completely underestimated the heinous traffic getting in to SF from the East Bay on a Monday morning. I came up the stairs sweating heavily after sprinting up to the building door. Again, much to my surprise, I was warmly greeted by the other Ugly Juice co-founder, Grant. He introduced me to the rest of the team and I was given a large, comfy chair and a place to work directly next to him.

Slava is a night owl and stays up with the juice chefs in the kitchen every night. The recipe wizards juice the produce into the early hours of the morning so that we are able to deliver them fresh in the morning. Because of this, Slava arrives much later in the day. On my first day, He came through the door and marched right up to me and greeted me with a hug. The expectation that I would be walking in to a tight-knit family was accurate, but they were far from exclusive. I was immediately welcomed quite literally with open arms on my first day.

The Workload

Expectation: I was ready to be mainly producing social media material for Ugly Juice and also be doing manual labor or whatever bi**h jobs they needed me to do. I was also fully anticipating being taken advantage of because they know I am a student-athlete and I can lift heavy boxes of fruit and vegetables.

Reality: Wow, was I wrong. I was given tasks that I did not think I could even attempt. I was introduced to applications that I did not know were in existence (Mailchimp, Zoho Creator, Slack, Hootsuite, ...the list goes on). And I was given the opportunity to work very closely with a freelance marketer extraordinaire, Jane Felice, who has years of experience and expertise.

Social media content, newsletters, blogs, producing website content, sales exposure, product photo shoots, interaction with possible partners, customer emails, interviewing potential employees and ever more tasks were slapped onto my plate this summer. I was able to visit some insanely neat offices around San Francisco and had the opportunity to work with impressive contacts in other businesses around the Bay.

I feel extremely grateful to have been given the opportunity to learn at such an accelerated pace, and stack my resume with work experience that I had no expectation of getting this summer.

...And, of course, I was taken advantage of for being a student-athlete and did have to move some heavy boxes here and there. ;)

The Environment

Expectation: Honestly, I had no idea what to expect. Slava explained that Ugly Juice was a more casual, informal workplace atmosphere, but I didn’t allow myself to set expectations. At the most, I thought maybe they might be more easy-going bosses and I could get away with wearing less formal clothing.

Reality: Grant and Slava were the most friendly, understanding bosses in San Francisco. They kept the atmosphere light and comfortable from morning till the end of the day. However, they are also ambitious and hard-working, so they set goals for the company that I had to contribute to. I was expected to be there 7-8 hours a day and get my shi* done. Occasionally, the work day would throw curveballs like delivery errors or a problem in the kitchen and the whole team had to work together to resolve the issues. The Ugly Juice team is cohesive and productive, which is why they are finding success in a difficult market within such a short amount of time. The Uglies are smart and truly passionate about reducing food waste and promoting healthy habits in the Bay Area.

San Franciscans were very receptive to the Ugly Juice mission and methods - it was refreshing to see how many care about health/wellness and ridding the environment of waste.

The Goodbye

Expectation: “Thank God, work is over! Peace out, Ugly Juice.”

Reality: I am genuinely sad to part ways with the UJ Team this summer as I head back to school. I had a long commute before and after work, which could have made it so easy to dread the weekdays. Instead, I looked forward to work and welcomed the tasks that the Uglies gave me. I learned a concerning amount more about business and marketing this summer than I have in any college class over the past 3 years (but still #StayInSchool).

All in all, wherever I end up after my senior year of college, I will support their company and I remain an Ugly for life.

 

By: Cambi Cukar

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5 Reasons To Do Something About Food Waste

5 Reasons To Do Something About Food Waste

There are numerous world issues to worry about nowadays. That huge understatement aside, one issue that we can control is  food waste, yet some view it as a lesser priority world problem.  

So why does food waste deserve our attention? We’ll break down the reasons and misconceptions. When you quantify this problem, the urgency becomes clear.

Myths run rampant on this issue. Some popular ones:  

  • “Food is biodegradable, why does it matter?”

  • "It's not that important to rescue wasted fruit. We have bigger problems to solve."

  • “People just waste food. There’s nothing I can do about it.”

While everyone is entitled to their own opinion, many of us are genuinely not aware of how much Mother Nature is damaged by food waste.

Unfortunate Truths

Though we may want to minimize the impact of this troubling problem, the reality is that it is one of the most colossal issues on our Earth. A few of the frightening facts:

  • Between 33-50% of all food produced globally is never eaten.

  • The USA food waste represents 1.3% of the total GDP.

  • Close to 97% of food waste generated in the United States ends up in landfills.

In total, just the U.S. could power Switzerland for more than a year with the energy we lose in wasted food!

5 Reasons to Do Something About Food Waste

1. An outrageous amount of people are starving. 800 million people or 1 in 9 people go to sleep hungry or malnourished every night. In our country specifically, 40 million people live in poverty. Better food distribution can stem waste and feed others.

2.  When food is wasted, so is water. Food that is not eaten accounts for 25% of all fresh water consumption. Freshwater resources are quickly diminishing, just as demand for water rises from millions of hungry and thirsty communities. In addition, fruits and vegetables are the largest source of loss and waste on a pound per pound basis, mainly because they contain more water than other foods. Click here to read more about this issue.

3.  Food waste creates harmful methane. When food waste goes to a landfill, it decomposes without access to O2, creating methane as a result. Methane is 23x more deadly than carbon dioxide.

4. It wastes a tremendous amount of Energy.  All of the resources that went into creating the food are also wasted when food goes uneaten. Besides water, this includes labor, manufacturing, transportation, processing, packaging, and more. Fruits and vegetables require much less energy to produce than meat, but sadly, they are among the most commonly squandered foods.

5. The good news: reducing food waste is easy!  Now that we’ve given you some reasons to care about this issue, it’s also worth noting that small improvements and minuscule changes to one’s lifestyle can go a long way in solving this massively important issue. Tips you can use towards a cleaner planet:

  1. Plan a food menu after each trip to the grocery store so it's easier to keep track of when vegetables, fruits and other perishables need to be eaten before going bad.

  2. Pay attention to how food is stored and wrapped in the refrigerator so it doesn’t spoil as quickly.

  3. Buy only what you know you will eat! It saves you $ and saves food from being wasted when you shop smart.

  4. Eat your leftovers!

  5. Buy fresh imperfect produce that would normally be discarded because of minor aesthetic issues, or buy products made from this imperfect produce.

Food Waste is a serious issue that will only worsen if allowed to proliferate. Check out this article to read more alarming statistics and to find out how truly detrimental food waste is to our planet.

Ugly Juice’s mission is to stem food waste by producing cold-pressed juice made from local, imperfect produce. Join us in our mission and buy ugly!

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Why Ugly Juice Switched From Glass to BPA-free Containers

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Why Ugly Juice Switched From Glass to BPA-free Containers

Why Doesn’t Ugly Juice Use Glass Containers Anymore?

When we first launched Ugly Juice, we used glass jars to avoid having to recycle containers in waste systems. After all, glass can be reused. So, we happily filled them with juice and picked up the empties for refills. Glass jars filled with raw juice - what could be better?!

Customers have been asking us why we switched. Well, as we continued to diligently wash and sanitize the glass jars, we realized that we were using an increasingly precious resource in the state of California: water. With this realization, the Ugly Juice team decided to switch to BPA-free plastic containers. Fortunately, BPA-free plastic is worlds better than plastics with BPA. As a result, not only have we been able to keep our prices low, but the BPA-free choice is also not harmful to you or our planet. Score!

What Even Is BPA, and Why Is It Harmful?

Bisphenol-A (BPA) is a chemical compound commonly found in plastic bottles as a result of the manufacturing process. If consumed in minimal amounts, BPA is not harmful to the human body. However, higher levels of BPA can add up to various health hazards including the tendency to leach hazardous toxins into stored food and water.

Canada became the first country in 2010 to declare BPA material as toxic as it’s been proven to contribute (in varying amounts) to health issues like diabetes, heart disease,breast cancer, and a multitude of others. Unfortunately, it is still a common chemical found in plastics and resins used in food and beverage packaging, especially those found in grocery stores.

Another drawback of products containing BPA is their potential to leak toxins when exposed to extremely high or extremely low temperatures. Whereas BPA-free plastics are not subject to this disadvantage, and can be used to store food or beverages in the fridge and freezers. They’re even safe to use in a microwave!

Going BPA-free Is Also Environmentally Friendly

Apart from potential negative impacts on consumer health, BPA-free products also contribute to making the environment safer from toxic chemicals. After disposal, BPA-free items don’t leak harmful chemicals into our environment. We’re always looking out for Mother Nature.

Now that the threats of BPA plastics are increasingly known, consumers are reaching for BPA-free food containers and water bottles, making BPA-free plastics and stainless steel the new preferred choices. And the best choice for Ugly Juice!

Peace, Love, Ugly.

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Six Reasons To Swap The Coffee Mug For Cold-Pressed Juice

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Six Reasons To Swap The Coffee Mug For Cold-Pressed Juice

Are You Eating Your Fruits and Vegetables?

Despite our best efforts to eat healthy, the majority of us fall short of the recommended fruit and veggie quota. Fortunately, there are some easy ways to get your healthy on.

So what should we be eating or drinking for minimal health? The recommended amounts of each food group has changed over the years, influenced by food advocacy boards and societal food trends. What makes knowing what you should consume confusing, none of us are built  the same and everyone has different nutritional needs.

What Exactly Is The Recommended Fruit & Veggie Quota?

The most universal recommendation for daily consumption of fruits and vegetables has always been five servings a day until very recently. The updated recommendation from the new dietary guidelines released by the Department of Agriculture and the Department of Health and Human Services is now increased quite a bit to nine servings of fruits and vegetables per day! 

Nine servings translates to about two cups of fruit and 2 1/2 cups of vegetables every day. It has always been recommended to consume more vegetables than fruit because of the sugar content in fruit and the higher nutritional value in vegetables. However, both are important and necessary to include in your diet.

The Harsh Reality

Researchers from the U.S. Centers for Disease Control and Prevention found that only 13 percent of U.S. residents consume 1 1/2- 2 cups of fruit every day as recommended by federal dietary guidelines. Those who eat enough vegetables is even worse: fewer than 9 percent of Americans eat the recommended 2-3 cups of vegetables every day..

On the bright side, the state with the best consumption rate for these nutritious food groups is California! But barely -  we still fall short of the recommended intake. Only about 18 percent of Californians eat enough fruit every day, and only 13 percent eat enough vegetables.

We understand the struggle!  Going out of your way to meet the fruit and veggie quota every single day can be a hassle. Fruits and vegetables can be time consuming to buy, wash, and prepare, plus they’re just another expense. With your busy lifestyle and routines like a morning cup of coffee, who can be bothered.

You Can Survive And Thrive Without Coffee

Over half of the population of adults in the U.S. - 54% to be exact - drink coffee every single day. Americans are convinced that they need coffee to kickstart their morning and make it through the day. Sure, you can get a quick jolt but have you considered a nutritious drink as a  substitute?  You guessed it - none other than raw, fresh juice!

Get a double-dose of goodness. No need to worry about what fruits and vegetables to forcibly add into your meals - just drink them! Ugly Juice is affordable and eliminates the stress of counting servings of nutrients. There are over 1.7 pounds off produce in just one 16 oz Ugly Juice! And imagine the time you’ll save having to buy and prepare all of that produce.

Six Legitimate Reasons To Drink Raw Juice Over Coffee in the Morning:

  1. Increased energy that lasts throughout the day

  2. Coffee causes cravings for sweets and carbohydrates

  3. Raw juice promotes healthier skin and eyes

  4. Improved digestion

  5. Better for your immune system

  6. Easier to lose / maintain weight in a healthier way

Coffee gives you a temporary energy fix and disrupts your body functioning in various ways. It affects iron absorption in your stomach and prohibits the kidney’s ability to retain calcium, zinc, and other important minerals. For some of us, a lack of magnesium absorption can be damaging for bowel regularity. Coffee can also raise cholesterol levels, blood pressure, and homocysteine levels -- which are risk factors for cardiovascular disease.

Swapping a coffee mug for an Ugly Juice is an easy way to get the recommended amount of fruits and vegetables for the day, and conveniently beneficial for your body’s overall health.

Make the swap and go Ugly!

 

Cheers!

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Farm to Urban Jungle: How We Tackle Same-Day Delivery

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Farm to Urban Jungle: How We Tackle Same-Day Delivery

No Sleep For the Cold-Presser

Yes, we gather our produce, make the juice, and deliver all in less than 12 hours!

We cold-press the juice late at night and deliver it to you in the morning. We do this in the best interest of you, our enthusiastic juice-drinkers. At Ugly Juice, we aim to deliver the juice within a couple of hours of the completion of the cold-pressing process, so it’s as fresh as possible when you lovely humans drink it.

Getting optimal nutrition is a high priority goal, so this is why we strongly recommend that our Ugly Juices are consumed within the first 3 days. The nutritional value of the juices slowly decreases as the days pass. Our mission is not only to reduce waste, but also to deliver juices containing the highest amount of nutrients to our customers.

Why Don’t We Ship Our Juice Through Distributors?

We are often asked if Ugly Juice can be purchased through office vendors. Unfortunately this isn’t possible.

FDA regulations dictate that “raw” products like cold-pressed juice must go through intensive processing (i.e. flash-pasteurization) in order to be resold through a vendor or distributor. This kind of specific processing does two things to our juice:

1. Destroys the nutrient content that makes Ugly Juice so healthy.

2. Requires a lot of $$, making our juice too expensive for most offices.

These regulations are the reason why almost every cold-pressed juicing company has their own shop, rather than have their juice resold. This way, we keep our juice affordable, healthy, and delicious by doing it the Ugly way. And, we deliver the juices in the most earth-conscious way possible… on a bike! All part of the Ugly Juice mission!

We do realize that working with office vendors gives you one handy invoice, so we’ve designed our billing process to be as straightforward and painless as possible.

Anatomy of an Ugly Delivery Process

  1. We source and recover odd-looking, oversized, tiny, and surplus produce from local Bay Area farmers and from our fantastic partner, Imperfect Produce. We don’t discriminate -every piece of produce the world has to offer is perfect for us!

  2. We cold-press the produce every night into 100% raw juice with no added ingredients. The specific types of produce that we upcycle changes from week to week, so we constantly have different, unique flavors to offer.

  3. When the sun comes up, we bike the fresh, cold-pressed juices right to your door! You consume our healthy Ugly Juices and recycle our BPA-free containers. You contribute to a cleaner planet by saving pounds and pounds of imperfect produce from being wasted! It's cool to care about Mother Nature. :)

Reduce waste and better our planet by going ugly with us!

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You Are What You Drink

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You Are What You Drink

Juicing. Everybody’s Doing It or Drinking It. 

Today there are more juice alternatives than ever before, yet “juicing” is one of the most misunderstood concepts in health today.

Probably most misunderstood is what’s behind a cold-pressed vs. a heat-based process. Just knowing the difference isn’t good enough, because some companies are claiming they are using cold-pressed methods, when in fact, they are using heat in some form.

Beyond the method, accurately measuring the nutrient value which is influenced by what’s in your individual gut and how you uniquely metabolize the hundreds of vitamins and bioactive phytochemicals found in produce, is, well, as complicated as finding a fix for our healthcare system.

Most traditional juice companies will use heat pasteurization to preserve the shelf life, destroying almost all nutrients in the process. Centrifugal juicers function by extracting juice from a fast-spinning metal blade against a mesh filter, also creating heat in the process and losing nutritional value. Whereas cold-pressed juicers (a.k.a. slow juicers or masticating juicers) maintain high nutritional value since no heat is involved..

We’ll Demystify The Types Of Juice Out There For You So You Can Think Before You Drink:

  • Traditional store-bought juices. Whether you buy these at large grocery stores or your local 7-11, these juices are loaded with sugar and empty calories. The process use traditional pasteurization, which is heat-based, destroying almost all nutrients. Effort needed: Minimal - a trip to the store.

  • Blending. Whole fruit and plant-based foods all blended into a smoothie, giving you fiber and an easy way to get protein and Omega-3 fatty acids by adding in hemp, chia, or flax seeds.  Effort needed:  Depends whether you juice at home or buy it. At home: Considerable effort, since you have to wash, cut, clean. Or buy it:  Minimal – a trip to a store or café.

  • Cold-pressed juice. Juice is quite literally pressed out of fruits and vegetables, leaving out the pulp/fiber which means no fiber, but the resulting liquid nutrients are quickly absorbed. Cold-pressed juice has a medicinal quality, as a straight shot of micronutrients (vitamins, minerals, enzymes) goes directly to your bloodstream and cells.  Effort needed: Depends whether you juice at home or buy it. At home: Considerable effort since, like blending, you have to wash, cut, clean.  Or by it:  Minimal – either a trip to a store or have it delivered to your door by yours truly, the Ugly Juice team. 

Generally speaking, the price of juicers is costly, with cold-press juicers at the high end of the range. If you’d rather work or play rather than spend time juicing, buying it already made is the way to go.

Some Additional Benefits Of Cold-Pressed Juice, aka “Slow Squeeze Juice”:

  • Great flavor.  No seeds and stems are grinded in so generally has a better flavor than blended
  • Easy digestion. Having no pulp or fiber in a slow squeeze allows your internal system and organs to rest, repair, reprogram, and realign

  • More nutrients.  The juicing process used in a cold-press “slow squeeze” juicer preserves more nutrients than a centrifugal rotating juicer. This is because a centrifugal juicer with the rigorous motion of the blades that grind and rotate, causes some of the nutrients and the vitamins of the juice to break down, reducing the amount of vitamin and nutrient content

  • Healthy processing.  Cold-pressed juice is made with a hydraulic press that uses thousands of pounds of pressure to extract the maximum amount of liquid from fresh fruits and vegetables. No additional heat or oxygen is used in the process, meaning that no nutrients are lost in the heat of traditional pasteurization.

There is one tiny disadvantage - cold-pressed juice in its raw form only has a shelf life of three to four days before microbes begin to take over. However, you should be drinking a cold-press juice within hours to get the most health benefit anyway! Here at Ugly Juice central, we juice and deliver every single day, passing on the highest nutritional value to our customers.

Keep informed and drink on. Go Ugly!

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