We fill the gaps in our food systems, helping to capture unutilized produce and revenue


Full Harvest helps growers get the most out of a harvest and food & beverage companies save money.  We buy and sell discounted, yet perfectly good surplus and imperfectly shaped Full Harvest brand produce that would have otherwise gone to waste. 

Approximately 20 billion pounds of produce go to waste in the U.S. annually simply because they are not perfectly shaped for strict

retailer standards. We solve this problem by providing a hub to buy and sell this unutilized edible and delicious produce, and by selling Full Harvest produce for use in food production. 

Our vision is three-fold: bring additional revenue to farmers, lower the cost of healthy food production, while significantly reducing wasted food and resources. A win-win for everyone.


  • Full Harvest was born out of my passion for the environment, sustainability, and affordable healthy food.

While scaling one of the first cold-pressed juice companies, Organic Avenue, I became very passionate about making healthy food more affordable for everyone. In 2014, I moved to California to find a way to lower food production costs along the supply chain, leveraging my 12 years of operations and food experience.

During a farm visit, I found myself calf-deep in beautiful, edible romaine leaves that were about to be churned under after romaine heart harvesting. I was shocked to find out that 20 billion pounds of produce go to waste each year simply because they are excess or not perfectly shaped for grocery stores. As an environmentalist, I found this unacceptable, especially given how much of our valuable resources (water, soil, pesticide, etc.) are wasted on food that is not even eaten. At the same time, 1 in 7 Americans are food insecure. I vowed to not stop until the problem was solved.

My vision is a world where there is 0% food waste and 100% 'full harvests,' where all edible produce grown goes towards consumption. We aim to reinvent the food system so that all food or beverage companies utilize imperfect and surplus produce to the fullest extent possible.


Join our movement,

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Christine Moseley, Founder