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Ron Clark
Retired
Ron Clark is a prominent figure in the food sustainability sector, known for his role as a co-founder of Imperfect Produce, which is now rebranded as Imperfect Foods. His extensive background includes over thirty years of experience in supply chain logistics, food sourcing, and production planning, primarily focusing on reducing food waste and promoting the use of "ugly" produce—fruits and vegetables that are cosmetically imperfect but perfectly edible.
Career Overview
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Imperfect Produce Co-Founder: Clark co-founded Imperfect Produce in 2015, aiming to address the significant issue of food waste by sourcing produce that grocery stores reject due to cosmetic imperfections. The company delivers these items directly to consumers' homes through a subscription service, helping to reduce waste at the farm level while supporting farmers financially.14
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Previous Experience: Before his work with Imperfect, Clark held various positions:
- California Association of Food Banks: As a Food Sourcing and Logistics Manager, he managed the acquisition of fresh produce for over 42 food banks across California.
- San Francisco Food Bank: He served as Marketing Manager, responsible for food acquisition to assist low-income individuals.2
Mission and Impact
Clark's mission with Imperfect Foods is to combat food waste while increasing farmers' yields. The company works with over 50 organic growers and aims to change consumer perceptions about produce quality by emphasizing that appearance does not affect taste or nutritional value. This initiative not only helps reduce waste but also provides a financial incentive for farmers by ensuring that all their produce can be sold.13
In addition to his entrepreneurial efforts, Clark is recognized as a passionate advocate for sustainable practices in food sourcing, often consulting on related ventures and engaging with national media to raise awareness about food waste issues.2
Education
Ron Clark holds a Bachelor of Arts in English Literature from Texas A&M University, which he completed between 1969 and 1973.2
Through his work at Imperfect Foods and other organizations, Clark has made significant contributions to reducing food waste and promoting sustainable agricultural practices.
