The Ball Sate University student paper had a behind-the-scenes look at college cafeteria dishwashing. In addition to making me want French toast sticks, the article provided this insight:
Sophomore dishwasher Sara Morand, a chemistry and theater studies major, said students left waste constantly, especially unopened food, which the washers had to throw away.
— —
Sticking with college cafeterias, Swarthmore College held a “scrape-off” this week to get students thinking about waste and compost the remains. The results aren’t in, but I’m guessing the official count will be in the “lots” range.
Best of all, the school donates unserved food to the CityTeam Ministries’ kitchens in Philadelphia, which serves low-income and homeless people.
— —
If ignorance is bliss, don’t read this chef’s detailed description of how she handles leftovers from specials. 
On the one hand, I’m glad that chefs repurpose leftovers. It’s the socially responsible and environmental thing to do. On the other hand, do I want to pay full price for it? Maybe restaurants can even call it a green entree and charge more for it. I’m imagining an asterisk noting that ‘This meal contains recycled food products.’
— —
From unordered entrees to uneaten ones…Here’s an interesting thread on whether chefs are offended when plates come back with plenty left. If you’re short on time, the quick answer is ‘yes.’
2 Comments