• 0 Posts
  • 17 Comments
Joined 2 years ago
cake
Cake day: June 21st, 2023

help-circle

  • After reading the article, I’m left wondering how US food waste breaks down between originating from individual households vs grocery retailers, commercial retail food/restaurants and ag suppliers.

    It’s been a while, but I remember reading about how there’s little incentive (maybe it’s even prohibited?) for retailers to send reject and expiring food to food banks instead of throwing it out. I feel like this should be more of a concern considering the demand to food banks is probably going to increase rapidly while funding and donations will likely decrease with the current economic turmoil.

    I suspect we could curb a significant amount of food waste by creating a pathway to divert food waste instead of disposing it outright. Of course, such pathway would need to meet food safety standards while providing a clear regulatory framework to address liability and logistical aspects to make it more profitable to divert vs dispose.

    Anyone from outside of the shithole have any input on how this works in your country?






  • I’m not vegan, and I agree. I’m the cook in my household, and a dozen eggs feels like it lasts forever. In my experience, they’re largely optional outside of baking, which is admittedly probably only because I haven’t experimented enough with applesauce/auquafaba/flax/etc. to get consistent results. Sure, some recipes like carbonara or shakshuka need eggs, but by optional I mean you can plan to make something else where they’re less essential.

    The funny thing is I’ve only noticed dramatic price increases with shittier quality eggs. My local co-op’s prices have held steady throughout the bird flu pandemic, and they sell fairly local cage free dozens for like half the price of the big chain grocery’s store brand.

    I get that many folks relied on eggs as a cheap protein source that’s quick and easy to prepare. I hope people that have poor food security are able to pivot to other cheap proteins like lentils and beans. There’s a little learning curve, and they’re not as quick, but they’re not hard to dress up with aromatics and stock to make a tasty source of protein and fiber.