SANTA MONICA, Calif. — Chef Balo Orozco was tired of seeing so much food go to waste, so he created a company called Sunset Cultures to make his own kombucha and vinegar.

Orozco buys all the leftover produce from farmers markets, and works with local farms to purchase their excess crops, which would otherwise go into landfills.

From those surplus produce supplies, Orozco mixes and blends his own kombuchas and vinegars, with the goal of providing healthier food items to more people, while still helping the environment.