Don’t waste bananas–they might not be around much longer (at least not at $0.49/lb.)
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This just in: Australians waste $6 billion worth of food. Maybe it’s time Aussies *not* ‘put an extra shrimp on the barbie.’
Apparently those in the Australian capital of Canberra waste the most. Fortunately, Australia’s first food recovery operation, OzHarvest, operates there, in addition to Sydney.
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Time magazine recently ran a nice summary of the San Francisco curbside food scraps collection.
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Rising food prices are encouraging individuals and restaurants to waste less (at least in Wilmington, N.C.). In the article, James Bain, executive chef at Wilmington’s Dockside Restaurant, sounds like he’s rehearsing for a guest post on this site:
The rubber spatula is the most important piece of equipment. Every bucket of sauce must be completely emptied. Wasting food is a pet peeve of mine and also a sign of a poorly run restaurant.
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Finally, if I read this correctly, every ton of food waste has the same impact on global warming as a London-New York flight.
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2 responses to “Friday Buffet”
That’s worrying about bananas, especially as they tend to be one of our favourite foods in our family. We tend to get through about 20 a week (which is matched by the same number of apples. However, in recent weeks, I have felt concern over exporting them all those miles.
We were watching “Next Food Show Start” or some such last night. Contestants had to filet a fish and then create a fish recipe with silly stuff like marshmallow cream or sweetened cereal. Other than disgusting food, the worst thing came when one of the contestants (who disliked fish) carved out a tiny piece of fish and then threw the entire beautiful fresh trout b in the garbage. Even one of the show’s judges commented that he found it to be an offensive waste of food. We were stunned and were at least happy to see that she was the contestant eliminated in that round. We got to wondering what happens to all that food they make in these cooking competition shows? anyone have any idea?