Paying more for scraps than for fresh food? Absolutely ridiculous. Leave it to SF hipsters to be into this kind of thing, especially while talking about how "green" and "eco-friendly" they are.
And literally dining inside of a converted dumpster.
Wasted in San Francisco
11–20 of 62 posts
Re: Wasted in San Francisco
#12Just start by giving smaller servings.
Really, the size of servings in US is ridiculous, who is supposed to finish that?
Re: Wasted in San Francisco
#13> aquafaba, the viscous canned chickpea liquid most of us dump down the drain, ...works as a whipped cream substitute on top of a banana split
Nope. Nope nope nope.
Re: Wasted in San Francisco
#14Just start by giving smaller servings. Really, the size of servings in US is ridiculous, who is supposed to finish that?
You take the rest home and have it as a second meal.
Re: Wasted in San Francisco
#15Just start by giving smaller servings. Really, the size of servings in US is ridiculous, who is supposed to finish that?
You take the rest home and have it as a second meal.
I think it still causes people to overeat, though. Most people ask for a takeout box only after they stuff themselves really full and realize they won't be able to finish the serving.
Re: Wasted in San Francisco
#16Just start by giving smaller servings. Really, the size of servings in US is ridiculous, who is supposed to finish that?
Size of serving vs actual serving sizes
In many countries they have smaller servings - but it's typical to eat 2-3 servings. In the US we often have larger servings (equivalent to 2-3 servings) but only eat the one.
Having traveled quite a bit, the largest discrepancy in serving sizes I've noticed is that the US really likes drinks. Especially sodas and especially 60oz sodas. Everywhere I go gives me a "kids sized" cup of water to down with my meal...
Re: Wasted in San Francisco
#17Re: Wasted in San Francisco
#18Gotta love the morons who think it is possible to avoid wasting food completely. Reliability is only achieved through redundancy. If we only ever had just enough of everything, we would always be on the brink of a famine if something went wrong. Reminds me of the local cafeteria at my uni that reduced food waste, so when I went there at 1PM to avoid the crowds (they served until 1:30PM) there was just no food left. G…
There are two sides to this though. There should be a sane middle ground. At a college, maybe the thing to do is have a fire sale on (or give away) things that are about to expire.
I remember that my college food service had a policy that food that was considered waste had to be thrown in the dumpster, and not doing so was grounds for being fired. A friend had to throw out around 20 pounds of fresh fruit every Friday because the venue that they were at wasn't open over the weekend.
Re: Wasted in San Francisco
#19There's a CSA I just signed up called Imperfect Produce. They deliver boxes of produce that doesn't meet the aesthetic requirements for grocery stores. Sounds like a more economical version of this.
I have gotten flyers for Imperfect Produce in my mail, but their advertised 40-50% savings off of supermarket prices seem completely false. I like the concept, but I can buy "aesthetically pleasing" fruits and vegetables for cheaper at the store.
Re: Wasted in San Francisco
#20Just start by giving smaller servings. Really, the size of servings in US is ridiculous, who is supposed to finish that?
Size of serving vs actual serving sizes In many countries they have smaller servings - but it's typical to eat 2-3 servings. In the US we often have larger servings (equivalent to 2-3 servings) but only eat the one. Having traveled quite a bit, the largest discrepancy in serving sizes I've noticed is that the US really likes drinks. Especially sodas and especially 60oz sodas. Everywhere I go gives me a "kids sized" c…
Not to do with serving sizes as listed on boxes, but I believe the amount of food that regularly winds up on a plate in the US is more than what we get elsewhere - especially at home. Or so I've been told.