Sandy Summary

There’s a difference between waste and loss. But no matter what we call it, East Coasters have discarded a whole lot of food in the last week as a result of Sandy.

There’s the in-home loss caused by not having power or a back-up generator. Restaurants also experience the that problem, but one Manhattan eatery avoided that fate in a heart-warming, mouth-watering way–by cooking and serving all of its food for free before it could go bad. This sort of reminds me of the neighborly garden sharing that occurs ad hoc or through

And there are plenty of other ways restaurants avoided food waste, such as hand-mixing pizza dough and cooking on portable stoves. Likewise, I’m sure many families did the same.

Meanwhile, Sandy prompted food loss due to disrupted supply routes. The food industry may still feel the effects of that impact in the next week, but hopefully we’re nearing the end of our

If there’s anything to learned here, in addition to the importance of sharing and helping our neighbors, it is this: At times, food loss is unavoidable. When it isn’t, we should really strive to use our food.

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