Usually I use a store-bought broth or soup mix, but the other 3/4 is stuff that may soon go bad, but will survive another extra week after a good boil.
Home cooks may not, but industry does.
The subject is wasted food at home.
The subject of this thread is ugly fruit and vegetables. They don't make it into the grocery store, let alone all the way to ones home (in fresh form).
Which has nothing to do with my comment to the poster.
I think the issue there is ugly produce that makes it to the supermarket. After some period of not selling, the supermarket needs to dispose of it.