PROJECT SECOND MOON
GIVING LOCAL FRUITS & VEGETABLES A SECOND LIFE THROUGH UPCYCLING AND INNOVATION.
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Why We Launched Project Second Moon
Every year, thousands of pounds of perfectly good fruits and vegetables never see a market shelf — we’re changing that.
Project Second Moon is our promise to take what would be waste and give it a second life by partnering directly with local farmers, rescuing surplus produce, and transforming it into bold, chef‑crafted foods.
The impact? Less waste. Stronger farms. More vibrant, sustainable food for your table. What began as a small experiment in finding new life for surplus produce has grown into a mission-driven project focused on sustainability, innovation, and local impact.
By working with regional farms and food producers, we create unique products that celebrate the harvest and reduce waste. From tangy vinegars to vibrant pickles, every creation tells a story of collaboration, creativity, and care for both people and planet.
Our goal is simple: make it easier for everyone to support sustainable choices while enjoying bold, locally inspired flavors.
2026 Goals
PARTNER
Partner with 5 local farms to begin upcycling project.
RESCUE
10,000 pounds of produce rescued.
REPURPOSE
10 new value-added products introduced, including private farm label.
REPAIR
We keep produce out of landfills, slashing carbon emissions.
Planned Value Added Products
Chef Crafted Sauces
Bold, flavorful, and crafted from rescued produce, our chef-inspired sauces will bring farm-fresh creativity straight to your table.
Raw Vinegars & Shrubs
We transform surplus produce into vibrant, naturally fermented vinegars and shrubs. Bold flavors for drinks, dressings, and everyday cooking, crafted to reduce food waste and boost your wellness.
Probiotic Pickles & Kraut
Crunchy, naturally fermented pickles and sauerkraut packed with live probiotics.
