This is a blog written by Richard Battista about how America wastes so much food. This happens mainly in restaurants. Chefs create portions for one individual that could feed at least two. The extra food usually gets thrown out. It is such a shame that there are people starving in other countries AND in our own. The extra food should be distributed to the hungry. Richard Battista stresses the importance of Chefs and Restaurants being aware of portion sizes and preserving excess food for those who actuallty need it.

1. By Richard Battista
HOW CHEFS AND RESTAURANTS CAN END
WORLD HUNGER

2. According to an article recently
completed for Chef 2 Chef, most
professional chefs are far more focused
on feeding people and forget all too
frequently the prevalence of world
hunger…

3. Members of any branch of the food
service industry cannot deny that, on the
path from the delivery dock to the
customer’s plate, a lot of aspects of
foods and products go to waste.

4. For further proof of this, the article
references a study completed by the
Food and Agricultural Organization of the
United States, which indicated that
approximately one third of the food that
gets produced for human consumption in
the world is lost or wasted.

5. In the United States, this statistic
increases to one half of the food
created. The amount of food wasted
could go towards feeding the millions in
the world who have far too little food.

6. The first issue addressed by the article is
why the United States is particularly
guilty on this offense…

7. According to Civil Eats, a blog completed
by Amber Turpin, the food grown and
farmed in the United States is done in
massive quantities and trucked all over
the country.

8. This process naturally leads to surplus
and spoilage due to travel constraints;
often the food is thrown out before it
could have been safely consumed. In
addition to this, in relative terms to the
rest of the world, food is cheap in the
United States.

9. When the consumer can upgrade to the
large fry for only one dollar more, they
are inclined to do so; however, buying
more doesn’t increase what we can eat
and often results in more thrown away
food…

10. Alternatively, in nations where food is
expensive, waste is a far less common
problem on the consumer level.

11. The article also offers up its own
explanations for the heavy reliance on
waste in the United States. Often,
consumers seek to make recipes that
involve odd ingredients.

12. The ingredient is purchased and only
used rarely to repeat the recipe. This
process results in the rest of the product
being thrown away once the expiration
date has come and gone.

13. There is also a cultural expectation that
food must be visually appealing to be
consumed; the slightest sign of
imperfection results in further
unnecessary waste.

14. Several solutions are presented, most of
which are to be taken on the part of
chefs. Developing relationships with
local farmers could work symbiotically,
with fresh produce no longer going to
waste.

15. Reasonable proportions should be
presented in every meal; or, as an
alternative, allow customers to choose
their own portion sizes.

16. Composting should be engaged and
education should be sought on how to
store food to get the maximum usage out
of it. Solutions are offered from the
Environmental Protection Agency, where
sustainable practices are encouraged.

17. Feed hungry humans and animals with
any leftover or unnecessary
food. Compost can also be sought, to
meet the needs of soil.