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This is actually a huge reason that food costs as much as it does. The seeds are free, water's cheap, Sun's free, fertilizer is plentiful (and overused), and machines do all the heavy lifting. You don't need a lot of manpower, and farmers don't make a ton of money. All that money that we pay for food is going into three things:

1. Transportation costs: when everything grows in Ohio (and/or South America), it's going to cost a lot more to get it in front of consumers in Seattle or New York. To make matters worse, there's a built in timer on the goods. 2. Waste: something like 12% of America's food supply goes bad in transit. Then after that, some more rots on the shelf. That which doesn't is brought home, or to a restaurant and is wasted there. There's not much we can do about the last part of the equation, but having the food fresh in the store is a big step for the first two prongs. 3. Aesthetics: This one I don't fully understand, but apparently people turn down perfectly good produce because it doesn't look normal, despite being perfectly healthy and nutritious. I've always had a taste for mutant carrots, myself. It's possible (not guaranteed) that selling this produce at reduced costs and directly from the dirt where it was grown might help that.

It'll all come down to whether or not grocers sign on - my guess is that the price point on something like this will ultimately be pretty good, but it might take 10 years for the technology to develop enough to be useful out in the wild.




Seeds are not free and are becoming more and more expensive. Fertilizer is overused for sure but the alternative to not using so much is fallow land or at least permaculture which certainly won't be adopted tomorrow.

You also forget pesticides, crop insurance, storage, etc


Seeds are not free. Seed is a $100 billion a year market: http://www.marketsandmarkets.com/PressReleases/seed.asp


I wonder what that 40% looks like if you do it by calorie.

There's no way 40% of potatoes or flour (or vegetable oil or ...) is expiring in transit.


Yeah, I'd bet that's mostly fresh fruits and veggies. For reference: https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf


The largest part of the 40% in that report is consumer losses.

So food that spoils at home or is thrown away after it is served at a restaurant.

Distribution and retail losses aren't terrible.


You're correct, will edit to reflect more accurate numbers


Of GP's three categories, storage would best fit "in transit", and potatoes store well, but you are definitely getting some spoilage when sold in the spring.




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