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This is the world’s first censored eggplant  and banned aubergine. The indecent image was deemed too obscene to appear as part of an advertising campaign which begins around London today.

Although the semi-aroused, hung aubergine perfectly illustrates the message of the #lovewonky campaign whose message is that when it comes to fresh products everything is natural and appearance is no indicator of taste and nutritional value.

Pirated copies of the controversial photo, in its pixelated and unpixelated forms, have been circulating in the City.


Says Jack Scott, co-founder of DASH , UK makers of wonky fruit sparkling water : “We say there is nothing more wholesome than an aubergine in its natural glory. Food waste is one of the biggest environmental challenges we face, and overcoming it means we can no longer reject fruit and veg based on looks. Every nutritional and flavourful misfit should have a home in our diets, and on our billboards. By accepting the misfits we are helping reduce waste.”

DASH, a B Corp Brand,is helping tackle food waste at farm level by using misshapen fruit in its natural soft drinks that others say no to because of appearance.  40 per cent of UK-grown vegetables and fruits are thought to go to waste.

Scott and fellow founder Alex Wright used to sell mainstream soft drinks. Both from farming backgrounds, they’ve seen first-hand just how much produce never reaches our plates. They launched DASH water in 2017 and are on track  to sell 20 million recyclable cans as consumers turn their back on traditional soft drinks full of sugar or sweetener.


The campaign, which goes live today across London’s tube and bus network, intends to raise awareness of food waste and is projected to reach 3 million Londoners this summer.

TFL (Transport For London) refused to include one image of a misshapen, suggestive real aubergine because they felt it could ‘easily be construed as obscene.’ 

Although they approved a bendy cucumber. 

It is thought to be an abuse of aubergine rights. Lopsided lemons, bent tomatoes, non-binary grapes and deformed doughnut peaches fear they will be prohibited in public places next.  Fruit pride campaigners are incensed.

The is no such thing any more as a single-use banana.

The age of disposability is over for Scotland’s Girvan Distillery which makes vermouth from “casacara” – the fruit of coffee beans- as well as a rum from discarded banana peel.


Discarded  Spirits sources banana peel from ​a flavour house that uses the bananas and discards the peel. The peel is recovered to dry out and ferment, to enable maximum concentration of flavour. When the peel is ready, it’s then steeped in alcohol for two weeks to extract optimum flavour. The rum and banana peel extract are then married together for two more days.

Two billion cups of coffee are drunk every morning round the world. The husks and the fruits giving  the flavour of the coffee berry are normally sent to landfill or re-purposed as fertilizer on the coffee plantations.  Some eco-gardeners use them  to mulch their roses.  Billions of tonnes’ worth of cascara is wasted. Now Guatemalans are helping make vermouth on the west coast of Scotland.


Discarded has also just released its Chardonnay Grape Skin vodka.

Nearly four million apples are wasted each year. One third of all fruit is rejected because of aesthetic standards  or wasted in supply chain inefficiency.

Every year, 2.5b tonnes of food goes to waste globally and an increasing number of companies are raiding dumpsters and saving i fruit and veg from the landfill.  In Australia , they make carrot peeling vodka. In Singapore tofu sake and in Canada from dairy surplus, Vodkow.  In California , whisky is made from old bagels.


Many firms in the UK  like Urban Cordial and  Flawsome are making fruit juices out of ugly fruit. 88 million tonnes of food are wasted in the EU every year. The equivalent to 173 kilos per person.


In collaboration with the Co-op, a Scandinavian distillery start us launched SPILL, the world’s first vodka made from food waste.

“We thought, what if instead of producing new carbs, can we recycle what’s already out there,” said Johan Johansson, founder of Sweden’s Gotland Spirits who collect tons of food which have passed their expiration date to turn them into a beverage with unlimited durability.


“By using surplus bread to replace barley, we use less land, water and energy, and avoid carbon emissions, “ says Tristram Stuart, founder of the UK’s Toast Ale , all profits from which go into the charity Feedback to end food waste and change the food system.

Each bottle of  Dutch “Baker’s Best” gin contains seven slices of bread.  It describes itself as “The Taste of Waste”.

Over 120,000 tonnes and 70m euros worth of bread is wasted in the Netherlands every year and some of that unsold bread is being distilled to make  Dutch “Baker’s Best” genever made by De Tweekoppige Phoenix  in Leeuwarden in northern Friesland. The genever uses leftover bread from local bakers to create its malt spirit base. The flavour of each batch is new and determined by the bread that has gone into it.


Chris Rijkenberg is the co-owner of a start-up company  making “Baker’s Best”. “Our genever is the first eco-friendly alternative to traditional genever.  We are now listed at more than 150 on-trade premises in Amsterdam, Leeuwarden, Utrecht, Rotterdam, and The Hague. In off-trade, we do our own distribution and have around 200 outlets. We are spreading the concept of “loafsaving” around Europe.”

Says Nico Commandeur. “We believe that waste isn’t an end product, but is a possibility to be the start of a new product. ‘Bakers Best’ genever gives the unwanted bread a second chance in life. One bottle of ‘Bakers Best’ genever equals the rescue of nine buns or  nine rolls saved!”

Commandeur and Rijkenberg both come from. Heerhugowaard,  a farmers village near Alkmaar , the cheese capital of the Netherlands. Chris spent most of his childhood working and living above his family’s former chocolate factory.“ When I was younger I had a strong interest in baking, and  studied to be a professional baker. I’m really passionate about making great products which bring happiness to people.

“When I started working as a baker I realized we made a lot of bread even though we always couldn’t sell it all. I saw a massive waste of bakery products every day, and thought there must be a solution for recycling the leftover bread. Some years later, I made it happen together with my friend, Nico.  A baker met a chemist!”

They met while working in Chris’s father’s factory. Says Nico, now 24 and studying Chemical Engineering  : “ Every Saturday working in the chocolate factory, we watched the series “moonshiners” on the Discovery Channel. About illegal moonshining in the woods of America. At that time I was seventeen and couldn’t drink alcohol. So I set about building my own kettle or still instead.

“I had an internship at a small distillery in Zaandam, the Netherlands. Chris and I were thinking about combining our studies, so at first we thought about a premium vodka made of Waldkorn bread which is like a high class bread.  Then we learned that we’d have to pay to use the name. In a bar one night, the idea came. And we became De Stokers. The distillers.”


The bread comes from various bakeries in the Netherlands. Supply is not short. One days old bread comes from hotels and restaurants as well as bakeries. It’s frozen in between batches. All varieties of bread are used, – sourdough, multigrain, banquette, and brioche.

Says Chris the baker : “ You will taste the pure baker’s craftsmanship with each bottle.”

Adds Nico the chemist : “ It’s all about saving loaves.”





I Discardier

Vermouth forward variation of the Boulevardier #3

  • 35ml Discarded
  • 35ml Monkey Shoulder
  • 35ml Campari
  • Orange Zest