Filed under: Business + Politics, Food + Health, Waste + Recycling | Tags: environment, homeless, restaurant food waste, throw away, waste
Those who work at a restaurant develop a relationship with their food. It is their capital and their craft; it provides them their weekly paycheck. Every dish they create is almost like a child to them.
While you prepare food, it is nobody’s but yours. Music blares from radio speakers as you chop onions and tomatoes and slice meat and fry potatoes. Prepping becomes habitual, and you sometimes even forget that you’re dealing with food. If a sliced apple or onion falls on the floor, you don’t think twice about throwing it away. I once thawed an entire brick of ground beef too early, and had to throw all three pounds of it away.
I’m not the only one. Food waste in the restaurant business is relatively common. After all, when there’s a full freezer of fresh meats, cheeses, and produce at your very finger tips, why worry yourself over old spilled meat? You certainly can’t pick it up off the floor and serve it to your customers. The three-second-rule does not apply in a restaurant kitchen.
But, outside the kitchen, there are whole families who must line up in the cold for soup and a chunk of bread. They may not have the means to buy a pound of ground beef, let alone to thoughtlessly throw it away on a whim. Why should we value our food any less, just because we have more of it? If anything, restaurant workers should value their food more. Make sure your restaurant buys sustainable produce… and DON’T WASTE IT.
Justin Leverett is ready to take your order, sir!
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