Fighting food waste with Babé Farms and Veggie Rescue
Fighting food waste with Babé Farms and Veggie Rescue
From farm to table, food carries with it an inevitable time clock.
This is especially true for fresh produce, though, even processed products have a shelf life of only so long.
These natural limits, combined with systemic inefficiencies and consumer demands for perfection, mean vast amounts of food never make it to the table.
In America, nearly one third of all food is lost or wasted as it makes its way from farm to plate, according to ReFED’s 2025 U.S. Food Waste Report.
Farms account for only a fraction of this food loss. Still, even small steps can make a difference — especially when taken by those rising to the challenge in their communities.
In Santa Maria, CA, Babé Farms has partnered directly with Veggie Rescue to bridge the gap between surplus produce and those in need. At a large commercial farm, even high-quality fruits and vegetables can fall short of buyer expectation. Rather than let that food go to waste, Babé makes sure it ends up where it can do the most good.
Founded in 1986, Babé is right around the corner from celebrating its 40-year anniversary, a testament to its success as a family-owned business. At the forefront is CEO and President Jeff Lundberg, alongside his mother, Judy, who remains involved in day-to-day operations as Chair of the Board.
Babé (pronounced “babe” for us non-French speakers), is known for its beautiful, eye-popping produce. Babé offers more than 60 varieties of specialty vegetables of every color of the rainbow, with clientele that includes top chefs across the U.S. and Canada.
However, Lundberg says at its core, the farm has always been a “family-style” business.
“We’re a family-owned farm. We have 250 employees, and some of them have been with us for 20, 30 years. We don’t have the turnover that a lot of agricultural companies do, and that’s something I’m proud of,” he said.
As a large-scale grower, Babé balances commercial standards with on-the-ground realities. Not every head of lettuce is the right size for a supermarket display, and not every crop can be sold before demand shifts.
For Babé, reducing waste is both practical and principled. While donating the surplus to food banks is ideal in theory, it can only move so much product, sometimes rejecting donations if they are oversupplied.
“The last thing we wanted to do was run a disc through it or throw it away,” Lundberg said. “It’s just so wasteful, given everything that’s going on in the world. There’s always someone that can use fresh vegetables.”
When traditional food banks can’t absorb sudden oversupply, farms need fast, flexible partners, and that’s where Veggie Rescue comes in.
Veggie Rescue’s model is designed for speed. Within 24 hours of a pick-up, produce is delivered to schools, senior centers, churches and various nonprofits.
Executive Director Eryn Shugart, along with Program Director David Roberts, oversees pick-ups and deliveries for dozens of participating organizations within the area they serve: Santa Barbara County.
Shugart says although the county is often perceived as a place of privilege, known for its affluence and celebrity presence, it also has the second-highest poverty rate among California’s 58 counties.
In a county with stark economic contrasts, ensuring the produce is routed efficiently is equally as important as producing it.
This is why Roberts says they are strategic when delivering food, to ensure food reaches those in need and doesn’t end up back in a landfill. “We want to try to service all the nonprofits as equitably as we can and help them. That means making sure they get exactly what they need: no more, no less.”
Aside from giving those in need access to fresh, nutrient-dense food, Veggie Rescue exposes those who are often limited to what they can buy to produce they may have never heard of before.
“One of our partners is a Catholic charity, which mostly services a Hispanic population,” said Roberts. “Many of them didn’t know what kohlrabi or romanesco was when we first brought it in. So, a church leader created recipes on how to prepare and cook it. They ended up testing it themselves and loved it. Being able to expand people’s palate is just a fun byproduct of what we do.”
This partnership is a win-win. For Babé Farms, it reduces costs and provides tax benefits. For Veggie Rescue, they have the ability to feed neighbors while protecting the planet.
“Food waste makes up 19 percent of everything in U.S. landfills,” said Shugart. “Before starting this job, I didn’t realize that when food waste breaks down, it releases methane, a powerful greenhouse gas. That’s why our work is fundamentally important in so many ways.”
Together, Babé Farms and Veggie Rescue show how one solution can serve two urgent needs: feeding people today and safeguarding the environment for tomorrow.
Every pound of rescued food is a victory — and this partnership has magnified that impact across the Central Coast.
This past year, Babé Farms has donated more than 100,000 pounds of fresh produce—the weight of 25 cars—turning food that might have rotted in a landfill into tens of thousands of healthy meals for neighbors in need.
The clock is always ticking when it comes to food, but partnerships like this ensure it isn’t wasted. Instead, it’s returned to the community as nourishment, care and hope.
For Lundberg, the motivation goes beyond business metrics. “Everybody’s in business to make a living, but in the end, it’s not just about checking boxes. There are other more important things than the almighty dollar.”
Beyond being a leader in specialty produce, Babé Farms stands as proof for how thoughtful strategy can dramatically reduce food waste.
Food insecurity can feel like an impossible problem, but partnerships like this show that change isn’t just possible — it’s happening in our own backyard.
If you are based in the Santa Barbara County area and wish to learn more about Veggie Rescue, or its free farm gleaning opportunities, visit their website at www.veggierescue.org.
