Essay On Pre-Consumer Waste

933 Words 4 Pages
Going to restaurants and out to eat in general is typically a good experience enjoyed by many. Dining out allows families to spend time together and reconnect, young couples to chat and fall in love, or simply to fill a craving and empty stomach. However, many do not consider how much waste is produced by these outings. Lots of times people leave to-go boxes on their table by mistake right before they leave, many plastics and glasses (like bottled drinks) are thrown away and not recycled, and countless restaurants use plastic cutlery over regular cutlery. The restaurant industry produces a large amount of waste and there are many ways that a good portion of it can be eliminated.
Sadly, more and more each year the earth is warmed in respects to high rates of pollution, whether it be by: land pollution, water pollution, air pollution, thermal pollution, light pollution, or noise pollution (What Are Types of
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Pre-consumer waste, “…which could [consist of] incorrectly prepared food, spoiled food, trim waste, or simply overproduction, constitutes an estimated 4-10% of purchased food,” (Hatz). Meaning that 4-10% of purchased food in restaurants do not even make it to the table. Then, of course, there are post-consumer wastes adversely. Post-consumer waste is more complex and complicated then pre-consumer waste because with pre-consumer waste at least there is a definite solution. With post-consumer waste, “…the decision not to waste relies heavily on consumer preference [and not the actual restaurant or business owner],” (Hatz). Once the food is plated and leaves the kitchen, it is then up to the consumer to decide how much is eaten and whether or not to take it home. However, over the years the portion sizes of food have grown remarkably. Customers want as much food as possible for the lowest price as possible, resulting in more food

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