A lot happens under the soaring ceiling of the Philadelphia Wholesale Produce Market, a cathedral of fruits and vegetables. Roughly $1.5 billion’s worth of produce passes through this 550,000-square-foot cooler in a year, from everyday items like avocados and oranges to relative rarities like green almonds and quenepas. Trucks start unloading in the wee hours of the morning, bringing shipments from growers of all sizes, locally and abroad, destined for supermarkets, restaurants, and bodegas in Philly and beyond. With all that food, it’s inevitable some will go to waste. Produce might not meet …