As someone who has sometimes used "food waste" as an excuse to overeat, I find the concept of "metabolic food waste" useful. That is, food that you overeat is still wasted food. If you bought or cooked too much food, that was the point at which you made a mistake, and that mistake cannot be undone by proceeding to stuff your face.
nope, they're just people with a larger carbon footprint; to put in some way, point being they're using more energy. keeping in mind that these people are usually healthier thus look good.
I think of this a bit like tiying your shoes and untying them over and over, or maybe it's like putting a lego set together, taking it appart, then back together...
According to an another article I read on here a few months back, "working off calories" is basically impossible over the long term. The body will adapt to the work and become more efficient in how many calories it expends to do it. Or you'll injure yourself and be unable to do as much work.
Not sure the body's adaptation is a significant factor, but it only takes a few moments to consume a calorie dense food, and perhaps an hour of sustained exercise to burn burn it off. If I've already done my daily exercise, I'm not interested in doing any more. Seems a lot easier not to eat it in the first place.
Honestly, the agenda of my comment was not to shame people who eat a lot and burn it off (assuming that's possible/feasible), but to free people from the "clean plate club".
This seems overly pessimistic, and perhaps very myopically metropolitan. I can't imagine wasting food from a restaurant -- I always have taken my leftovers home and eaten them later. Even at home, stuff gets used or I feel shame, and unusable scraps go into the compost.
It's absolutely normal in the US at restaurants which emphasize food quantity, which is a lot of them.
If you're dining at a trendy spot in NYC or SF or LA, then you won't be taking leftovers home simply because portion sizes are small, or you're headed to a bar afterwards, etc. It's a different lifestyle.
But if you go out for dinner in most of the country where portions are supposed to be massive, it's pretty normal that after a round of appetizers, you won't be able to finish more than half your entrée. After eating, the server will ask if you want to "take it home" (sometimes using the phrase "doggie bag") and the answer is almost always "of course, it'll be great for lunch tomorrow", and they wrap it up for you. You're just driving straight home anyways.
If it's a business dinner or a fancy first date then maybe you wouldn't... but also maybe you still would. Leaving half of a delicious steak uneaten is pretty wasteful and can be kind of a bad look.
Feel free to browse the Cheesecake Factory calorie contents if you don't believe:
It's very common in the US, at least the parts I've been. It depends on the restaurant, of course, but most places will provide a takeout box to take home uneaten food if you ask.
In fact, it's not uncommon for the waiter to offer a box unprompted if you have a fair amount of leftover food.
I recall eating in US restaurants and being given ridiculously large portions... something we half-joked - half-seriously suggested was down to the size of some of the patrons. Presumably is it instead the expectation that some of the food is taken home.
>Presumably is it instead the expectation that some of the food is taken home.
I'd imagine that it might differ based on where you are. Remember that the US is pretty close in size to the entirety of Western Europe. There are a lot of different places here.
One of my earliest jobs was dishwasher. I saw so much waste. Part of my work involved jumping into the dumpster and stomping/hopping around to pack down the garbage so it wouldn't overflow before pickup time.
This is an impressively detailed piece and I agree with most of it, but changing the culture around these things is very hard. There are people salvaging food which would otherwise be wasted, and on many occasions I've been one of them... it makes me glad to know there are backchannel options for those who are struggling or can put the food to good use. Sadly, the social stigma is still very high, and that will continue to be a major barrier.
As the author points out, we are never going to give up the current system voluntarily. If it is to happen at all, it will be a result of some kind of crunch. I guess the silver lining is that there's still plenty of slack in the system to feed the most desperate among us right now. In any case, my parents taught me to fold leftovers into casseroles or stews and I'm glad for it-- you never know when those skills might be more than just an ideological preference.
Reading about food waste has always bothered me. Growing up in a Jewish orthodox household wasting food was verboten. There is even a mitzvah (commandment) regarding wasting food and or resources[1].
I think that mindset drove me to be named the "leftovers king" by my extended family, as I repurpose leftovers into delicious meals.
There are a couple techniques that can help turn fridge leftovers into really good meals besides for soup. You can make an amazing Frittata using whatever leftover veg and protein you have.
Leftovers are awesome. I just got done recycling some leftover In 'n Out fries in an omelette this morning (and for those wondering how you can have left over fries - I intentionally bought an extra serving yesterday so I could have leftovers today)
Yup, I would say a lot of families are very conscious about not wasting food. These habits are still being passed down to future generations. But as this article points out, the biggest sources of waste are producers, distributors, and sellers. Not sure what can be done to remedy that waste.
I don't think I'll go dumpster diving any time soon, but I do take significant pride in using up leftovers. In fact, the poutine example is particularly relevant to me. Just the other night I made a kind of poutine from old pasta, random bits of cheese from the drawer, and leftover KFC gravy. It was delicious. "Daddy casserole" made from whatever I can find in the fridge is not only tolerated but eagerly consumed in my family. I find more joy in doing much with little than in creating extravagant (and often labor intensive) meals.
I think it's a shame that so many young people don't know how to cook at all, and when they do learn it usually tends toward haute cuisine made with only the very freshest ingredients. To the first part, I still remember the early days of the pandemic when many of my Facebook colleagues were panicked about how they'd eat with the company cafes unavailable. The response was a slew of tutorials from the cafe staff (every blessing to them for that) and internal groups devoted to the topic. To the second part, I think there needs to be more teaching of how to cook every day food and not just "occasion" food. Improvising from random things on hand, instead of exhaustively searching for specific ingredients in recipes. A lot of people would be healthier, happier, and less of a burden on the planet if they just had more of the confidence that comes from experience of whipping things together.
I have helped a few friends kick start their kids love of cooking by sharing some free meal coupons from Blue Apron. It's a great way to ease someone into cooking who has zero experience since they provide recipes with easy to follow directions and provide the exact quantity of ingredients needed which keeps waste down. It really helps break down the intimidation barriers and get people *started* on cooking on their own. I stay with it for the convenience, but most of them have since moved on and now do their own recipe planning and shopping; but they probably wouldn't be where they are if they hadn't at least started.
As a single person the biggest thing I like about services like Blue Apron: I can have a wide variety of fresh ingredients but without the waste of buying things like family sized bundles of herbs where I end up throwing half or more out before I can use them all.
Awesome article. If there is one takeaway for everyone from it is the myth of the "expiration date". Boggles my mind that food banks routinely reject *canned* food that is even one day out of date.
I feel like I'm constantly at loggerheads with many of my friends too because of this. It's silly how so many of them unquestioningly obey expiration dates.
The silliest though are people who do so, but happily leave a pack of opened UHT milk in the fridge for months because it wouldn't expire for another year or so.
i.e. Raw chicken will have a use by date, eat it beyond this and you risk getting the shits. On the other hand all fruit, veg, tins and most dairy simply have best before dates.... meaning use your eyes and nose to see if it is OK.
Foods' resilience vis-á-vis expiration dates varies. For example: yogurt seems unaffected even a week after "expiration". Manufacturers by law have to set a date, but it ain't a law for end-consumers.
There’s probably more nuance to it in reality. Sometimes yogurt goes bad before the expiration date, which would be on the lower end of the probable expiration duration bell curve.
So given the myriad of different factors*, where along the bell curve do you decide to put the cut off? The longer the duration, the more people will eventually ingest expired food and risk illness, but also less food is wasted.
From a purely economic perspective, it might come down to the cost of food waste vs hospitalizations and lost productivity.
From a user experience perspective, I’d rather only eat food before it’s expired and throw away some good food rather than throw away less food while occasionally eating unsafe food.
It’s a trade off, really, and probably not some massive conspiracy, although I wouldn’t be surprised if the agencies responsible had been “overly cautious” with the expiration dates. Perhaps to increase profits or promote higher than necessary food production to increase our food security.
* - There’s lots of factors that would change that date. For example, is the yogurt stored at the front or back of a refrigerator? It’s usually colder in the back so it might last longer there. How long did it take to get it home or to stock it? Where in the industrial chiller at the supermarket did it sit? Closer to the aisle where it’s warmer? Was the cold chain** disturbed in general? What’s the specific fat content of that style/brand/cow? There’s really a lot at play here.
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[ 3.7 ms ] story [ 99.3 ms ] threadBut seriously, you can just put it in Tupperware and keep it for later.
Even worse is when it negatively affects your sleep and body's restorative processes.
In other words is leisure exercise above that which helps keep the body fit, exercise that leads to food waste?
I think of this a bit like tiying your shoes and untying them over and over, or maybe it's like putting a lego set together, taking it appart, then back together...
If you're dining at a trendy spot in NYC or SF or LA, then you won't be taking leftovers home simply because portion sizes are small, or you're headed to a bar afterwards, etc. It's a different lifestyle.
But if you go out for dinner in most of the country where portions are supposed to be massive, it's pretty normal that after a round of appetizers, you won't be able to finish more than half your entrée. After eating, the server will ask if you want to "take it home" (sometimes using the phrase "doggie bag") and the answer is almost always "of course, it'll be great for lunch tomorrow", and they wrap it up for you. You're just driving straight home anyways.
If it's a business dinner or a fancy first date then maybe you wouldn't... but also maybe you still would. Leaving half of a delicious steak uneaten is pretty wasteful and can be kind of a bad look.
Feel free to browse the Cheesecake Factory calorie contents if you don't believe:
https://www.thecheesecakefactory.com/sites/default/files/202...
Their chicken katsu entrée, for example, is 2,520 calories. A regular teriyaki chicken plate is 1,550 calories. Of course you're taking it home.
Is this a thing where you are from?
I suggest here in Blighty, the waiters would be rather confused by such a request; not to mention something of a social faux pas.
In fact, it's not uncommon for the waiter to offer a box unprompted if you have a fair amount of leftover food.
Ah, this makes sense.
I recall eating in US restaurants and being given ridiculously large portions... something we half-joked - half-seriously suggested was down to the size of some of the patrons. Presumably is it instead the expectation that some of the food is taken home.
I'd imagine that it might differ based on where you are. Remember that the US is pretty close in size to the entirety of Western Europe. There are a lot of different places here.
This is an impressively detailed piece and I agree with most of it, but changing the culture around these things is very hard. There are people salvaging food which would otherwise be wasted, and on many occasions I've been one of them... it makes me glad to know there are backchannel options for those who are struggling or can put the food to good use. Sadly, the social stigma is still very high, and that will continue to be a major barrier.
As the author points out, we are never going to give up the current system voluntarily. If it is to happen at all, it will be a result of some kind of crunch. I guess the silver lining is that there's still plenty of slack in the system to feed the most desperate among us right now. In any case, my parents taught me to fold leftovers into casseroles or stews and I'm glad for it-- you never know when those skills might be more than just an ideological preference.
I think that mindset drove me to be named the "leftovers king" by my extended family, as I repurpose leftovers into delicious meals.
There are a couple techniques that can help turn fridge leftovers into really good meals besides for soup. You can make an amazing Frittata using whatever leftover veg and protein you have.
1. https://en.wikipedia.org/wiki/Bal_tashchit
I think it's a shame that so many young people don't know how to cook at all, and when they do learn it usually tends toward haute cuisine made with only the very freshest ingredients. To the first part, I still remember the early days of the pandemic when many of my Facebook colleagues were panicked about how they'd eat with the company cafes unavailable. The response was a slew of tutorials from the cafe staff (every blessing to them for that) and internal groups devoted to the topic. To the second part, I think there needs to be more teaching of how to cook every day food and not just "occasion" food. Improvising from random things on hand, instead of exhaustively searching for specific ingredients in recipes. A lot of people would be healthier, happier, and less of a burden on the planet if they just had more of the confidence that comes from experience of whipping things together.
As a single person the biggest thing I like about services like Blue Apron: I can have a wide variety of fresh ingredients but without the waste of buying things like family sized bundles of herbs where I end up throwing half or more out before I can use them all.
If it had started as "Best by" then we'd have substantially less stigma around it.
The silliest though are people who do so, but happily leave a pack of opened UHT milk in the fridge for months because it wouldn't expire for another year or so.
We (UK) have use by dates, and best before dates.
They mean exactly what they say.
i.e. Raw chicken will have a use by date, eat it beyond this and you risk getting the shits. On the other hand all fruit, veg, tins and most dairy simply have best before dates.... meaning use your eyes and nose to see if it is OK.
So given the myriad of different factors*, where along the bell curve do you decide to put the cut off? The longer the duration, the more people will eventually ingest expired food and risk illness, but also less food is wasted.
From a purely economic perspective, it might come down to the cost of food waste vs hospitalizations and lost productivity.
From a user experience perspective, I’d rather only eat food before it’s expired and throw away some good food rather than throw away less food while occasionally eating unsafe food.
It’s a trade off, really, and probably not some massive conspiracy, although I wouldn’t be surprised if the agencies responsible had been “overly cautious” with the expiration dates. Perhaps to increase profits or promote higher than necessary food production to increase our food security.
* - There’s lots of factors that would change that date. For example, is the yogurt stored at the front or back of a refrigerator? It’s usually colder in the back so it might last longer there. How long did it take to get it home or to stock it? Where in the industrial chiller at the supermarket did it sit? Closer to the aisle where it’s warmer? Was the cold chain** disturbed in general? What’s the specific fat content of that style/brand/cow? There’s really a lot at play here.
** - https://en.m.wikipedia.org/wiki/Cold_chain*
That's "whatever we couldn't get rid of during the week, served on bread and with grilled cheese on top".
If the original meal was something like overcooked, underseasoned vegetable stew, that made it 300% better.
Tray and person would subsequently disappear into the back.
We always assumed today's meal was yesterday's extras.
1. https://www.ozharvest.org/fight-food-waste/