Misshapen potatoes, multi-pronged carrots and past-their-prime apples are coming into vogue. Campaigns aimed at reducing food waste are bringing these fruits and vegetables, previously reserved for hogs, compost piles and landfills, to the forefront of our minds. Dan Barber, co-owner and chef of Blue Hill in Manhattan ... for three weeks this spring turned his prominent eatery into a pop-up he called Waste-ED featuring dishes such as charred pineapple core and "dumpster dive" salad. Forty percent of food in the United States goes uneaten, a statistic that has been widely circulated since the Natural Resource Defense Fund issued a report on the subject in 2012. Many nonprofits and government agencies link that excess to a sobering shortage: the one in six Americans who lack a reliable supply of nutritious food. Taken together, they're arguably our food system's worst dichotomy. "We think a for-profit business is the way to solve" food waste, said Evan Lutz, the 22-year-old chief executive and co-founder of Hungry Harvest, a ... program that delivers ugly and excess produce throughout the Baltimore-Washington region. The business spun off last year from a "recovered food CSA" run by the Food Recovery Network, a national nonprofit launched ... to divert food waste from college campuses to feed the hungry. As a for-profit business, Hungry Harvest still works on the hunger side of the equation by donating a pound of produce to food banks and shelters for every pound sold to customers.