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It's almost universally agreed upon that wasting food is bad. Of course, grocery stores and restaurants do it anyway, resulting in up to 40% of our food supply going to waste. But here's a question I never heard people ask before: Are some foods worse to waste than others? If yes, which ones? And why?
Is it meat/poultry/fish, because an animal died to become that food?
Is it expensive food, like sashimi, Waigu beef, or pasta with truffles?
Is it food made from vulnerable species, like swordfish or giraffe?
Is it food grown in Third World countries by underpaid laborers, like bananas or coffee?
Is it food that was transported long distances, like New Zealand apples in the US?
Is it food cooked by a family member, rather than bought in a store or restaurant?
Is it food where workers risk their lives to obtain, like Alaskan king crab?
we reduce our close dated meat deli and produce .. so very very little gets thrown out..
the day before expiration date we have the option to reduce or in the past ten years....its being cooked in the hot foods department .. so very little shrink
no store wants to take a net loss.....
biggest waste of food …. people buying stuff they dont eat at home or they buy wayyyy too much.
in restaurants..... chef's are clever they dont like throwing a net loss away …
patrons in restaurants?? thats where doggie bags come in take it home if you dont eat it all
the biggest food grab I see twice a year and it goes to soup kitchens is our food tradeshow......we fill 40-50 pallets of watermelon bins of meats produce and grocery items and food banks are there to pick them up.....not thrown out
Fruit, because a lot of markets buy it while its cheap and come very close to freezing it so they can wait to put it out, then put it out and you buy it, then 2 maybe 3 days in the fruit bowl is all it takes to make it inedible, or at least not as appealing as the 'fresh' fruit you thought you were buying would be.
Ive seen this practice used occasionally on stone fruits, but its most noticeable with bananas.
This may be a regional thing - like, something that doesn't happen in California or Florida all that often, but may happen a lot in more urban areas, especially in the Northern states.
Fruit, because a lot of markets buy it while its cheap and come very close to freezing it so they can wait to put it out, then put it out and you buy it, then 2 maybe 3 days in the fruit bowl is all it takes to make it inedible, or at least not as appealing as the 'fresh' fruit you thought you were buying would be.
Ive seen this practice used occasionally on stone fruits, but its most noticeable with bananas.
This may be a regional thing - like, something that doesn't happen in California or Florida all that often, but may happen a lot in more urban areas, especially in the Northern states.
here's a fruit question..... if soft fruit is on the counter or in a fruitbowl.. too long...... fruit flies will be coming off them..
so if we eat the fruit before we see the flies are we constantly eating fruit fly larvae??
here's a fruit question..... if soft fruit is on the counter or in a fruitbowl.. too long...... fruit flies will be coming off them..
so if we eat the fruit before we see the flies are we constantly eating fruit fly larvae??
Oh, thank you. That is such a terribly believable mental picture. Now I will just have to go throw all my fruit away.
I hate any food waste. Almost anything that is past it's prime in our house goes to the dogs, and yes they eat fruits and vegetables.
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Fruit, because a lot of markets buy it while its cheap and come very close to freezing it so they can wait to put it out, then put it out and you buy it, then 2 maybe 3 days in the fruit bowl is all it takes to make it inedible, or at least not as appealing as the 'fresh' fruit you thought you were buying would be.
Ive seen this practice used occasionally on stone fruits, but its most noticeable with bananas.
This may be a regional thing - like, something that doesn't happen in California or Florida all that often, but may happen a lot in more urban areas, especially in the Northern states.
How is that possible? Don't bananas turn black when frozen?
here's a fruit question..... if soft fruit is on the counter or in a fruitbowl.. too long...... fruit flies will be coming off them..
so if we eat the fruit before we see the flies are we constantly eating fruit fly larvae??
This may be a regional thing - like, something that doesn't happen in California or Florida all that often, but may happen a lot in more urban areas, especially in the Northern states.
I live in a Northern state, and bananas in my area turn brown pretty quickly: 2 to 4 days, depending on how ripe it is to begin with. Lucky for me, I like ripe bananas, where they're speckled but not fully brown. If I miss the window of time and its turns brown all over, I just mash the banana, then freeze it slightly, and eat it like ice cream.
I've been to Florida, but I haven't stayed there long enough to observe what happens to bananas there.
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