With Passover just around the corner, it seems ironic that Egyptian bread is in the news. The Financial Times of Germany (even more irony?) reported that 20 percent of Egyptian bread made with subsidized wheat is going to waste. The culprit:
Corrupt bakers sell their cheap flour on the black market or deliberately ruin some of their output by overcooking it so it can be sold more profitably as animal fodder.
Kind of the opposite of the unleavened bread (matza) that originated in Egypt more than 3,000 years ago.
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If you were wondering what one student’s backlash to trayless cafeterias looked like, look no further. OK, you can look a little further if you dare.
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In between searching for their missing ‘e’, The Kitchn wrote a useful ‘how to avoid food waste’ post. It included this idea on making a grocery list without foregoing supermarket spontaneity (in case one item looks especially fresh or not): writing “2 nights x green vegetables” instead of, say, asparagus and broccoli.
Not to be outdone, the University of Maine Cooperative Extension weighed in with their own tips. And the neat Tigers & Strawberries blog will be running a series on avoiding food waste in restaurants.
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The zero waste task force at Cal State Chico dug through trash to remove all compstables. The upshot:
When volunteers searched through 738 pounds of trash, they found only 35 pounds of actual garbage.
Come on, people! We can do better.
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