271: Fighting Food Waste and Growing Fast, With Ben Chesler of Imperfect Foods

271: Fighting Food Waste and Growing Fast, With Ben Chesler of Imperfect Foods

Ben Simon showed up at his college classmate Ben Chesler’s door with a giant, ugly sweet potato, plopped it down in front of him, and declared, “This is the future.” Chesler believed him. Simon had visited multiple farms in California, and discovered that 20% of the state’s produce was being thrown out, which amounted to around 3 billion pounds of unnecessary waste. Together, with their friend Ron Clark, the trio launched a service in 2015 that would save ugly, unwanted fruits and vegetables and deliver them to consumers at low prices. They called it Imperfect Foods. Thanks to an admirable mission and relatively untouched market, Imperfect Foods took off. Four years after the launch, the company now boasts six fulfillment centers in over 20 cities and more than 1,000 employees. The team is also expanding their offerings in order to fight food waste across the entire system, now offering dairy, dry goods, and canned foods to their customers as well. Learn more about food waste, the power of customer interactions, and the importance of giving employees a stake in a company in this interview with Chesler. Key Takeaways How Chesler and Simon got their start tackling food waste in the nonprofit world The giant, ugly sweet potato that became the catalyst for Imperfect Foods The hilarious story of how Reddit brought in more customers for Imperfect Foods than The New York Times Why the original founding team’s first hires were a bunch of teenagers A look into Imperfect Foods’ massive growth over just four years Why product-market fit wasn’t on the team’s mind until six months after the company’s launch The brilliant marketing strategy that helped Imperfect Foods take off The power of customer interactions Why Chesler and the founding team make sure every single employee works in the warehouse at least once—and has access to stock options The biggest challenges Imperfect Foods faces Chesler’s reasoning for hiring people you have no business hiring, early on

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613: Why Most Beauty Brands Fail - and How to Beat The Rest | DIBS Beauty Founder

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612: (Solo) Funding vs Bootstrapping - The Real Tradeoffs EVERY Founders Needs To Know

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611: From Homeless to Multi-Billionaire - His Success Habits | John Paul DeJoria

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John Paul DeJoria went from being homeless twice to building two global billion-dollar brands, Paul Mitchell and Patrón Tequila, using nothing but resilience, sales mastery, and a refusal to quit. ...

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610: (Solo) The Secret to Finding Agencies That Don’t Burn You

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When you’re just starting out, the fastest way to grow isn’t automation, ads, or scaling systems — it’s doing things that don’t scale. In this episode, I share why the most successful founders — fr...

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609: From $0 to $20M in 3 Years Selling Suppliments | Damien Fitzpatrick

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From professional rugby player to successful entrepreneur, Damien Fitzpatrick built a sports recovery brand trusted by elite athletes around the world. In this interview, Damien shares how he went...

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608: (Solo) Why Short-Term Wins Can Quietly Kill Your Business

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When I first started Foundr, I made a lot of short-term decisions — and most of them hurt us more than they helped. It took years (and a few hard lessons) to understand that sustainable growth only co...

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607: How I Built a $120M/Year Cookie Business From My Appartment | Loren Castle

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606: (Solo) The Week Before Black Friday: What Smart Ecommerce Founders Are Doing Differently

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