TOKYO - Vegetables that were destined for disposal are being given a new purpose as crayons that retain their natural colors and even a faint trace of their original scent.
A product called "Vegetable Crayons" has been developed to use discarded produce, capturing the soft tones and mild aromas of the vegetables from which they are made. During a recent demonstration, anchor Yamagata Junna introduced the crayons and asked Mizuno Taiki for his impressions after trying them. Mizuno remarked that the colors produced by the crayons were quite pale and soft, and that although the scent was not strong, there was a subtle fragrance reminiscent of the original vegetables.
The crayons were also tested by anchors Demizu Mai and Inoue Takahiro. Demizu commented that the crayons were easy to use and had a gentle coloring effect, noting that the apple-based crayon she used gave off a faintly sweet aroma. Inoue added that the texture and color produced by the Vegetable Crayons were distinctly different from conventional crayons, with a uniquely soft and natural finish.
The initiative highlights a broader issue of food waste caused by strict appearance standards for produce. At Veggie Dream Kurihara in Miyagi Prefecture, efforts are made to minimize waste by adjusting fertilizer and cultivation methods, but roughly 50 tons of vegetables are still discarded annually due to minor blemishes, discoloration, or irregular shapes. Reporters visiting the site found it difficult to spot any noticeable defects in the vegetables, illustrating how strict and unforgiving the standards can be. Even vegetables with no change in taste are often discarded purely for aesthetic reasons.
Otake Satoshi, president of Veggie Dream Kurihara, explained that despite efforts to reduce waste, consumer and buyer demands for perfect appearance remain strong, making it difficult to lower standards. Yamagata reflected on her own shopping habits, recognizing that she too tends to select only the most visually appealing vegetables, a behavior that ultimately pressures farmers to prioritize appearance over reducing waste.
The discussion concluded with the anchors stressing the importance of changing consumer attitudes. Inoue pointed out that while irregularly shaped vegetables are becoming more common in the market, further promotion and acceptance are needed. Mizuno noted that as food prices rise, particularly for leafy greens, greater acceptance of blemished produce could help stabilize supply and prices. He suggested that consumers' obsession with perfection may be indirectly contributing to higher food costs, emphasizing the need for a shift toward more sustainable purchasing habits.
Source: TBS
