FOOD WASTAGE :
Mr. Amit Mishra’s resource spurred me to send this one on Food Wastage . Particularly having been born in India which had gone through severe Famines during and before the British Ruled Presidencies and Princely states. The numbers are in British ruled Territories only and the rest wasn’t recorded . In Chennai and other parts of Tamilnadu there are still places which had huge tanks built to supply water on one side and" Gruel "
[मांड़ maand, கஞ்சிKañci] on other . The pictures of scantily / skimpily clad men and women and children with all skin and bones will be really touching. That is when I decided not to waste food at home, in hotels, at relatives places , big functions. Fill the plate to your capacity and finish it clean.
* At homes we have the choice of any number of serves. So serve to the capacity and require more, take. Left over is kept in the container that can be stored for the next meal.
* We have been aping the west in several matters . Here is one practice why not ?
Food is classified into 2 or 3 types on the rates Staple like rice , bread etc. salads, meat and seafood. , deserts. You serve any item in the types to your desire and weigh the 3 types separately and pay for whatever fraction is indicated. When need more walk around and take just what you want and weigh pay eat. Each of the 3 types have plates that can be used for filling and weighing . It is a form of Buffet. Food is billed to the gram that you take. One avoids wastage, saves money.
A good method our hoteliers should practice . In some upcountry in Tamil nadu side dish are measures in grams and millileters and given.
* Hotels do give portions even for single people at a higher price obviously . Though one pays a fraction more sure not to waste foods and overall save money also. When there are groups of 4 and more the chances of wastage can be minimized .Even untouched left over can be packed for take a way.
* Buffet is another solution . Don’t fall for the amount that you pay and try to justify . Can go back with the satisfaction of choosing and not wasting. But shouldn’t be tempted by the big spread on the table ; eat permissible quantity and get back satisfied. Shouldn’t eat to justify for the cost paid.
* Where none of the above are applicable order frugally and take back home or on tour give it your watchman . [I had done it in a 3 star hotel when 10 of the 20 food packets untouched was given to the cleaning staff .] Jai Hind. more
[मांड़ maand, கஞ்சிKañci] on other . The pictures of scantily / skimpily clad men and women and children with all skin and bones will be really touching. That is when I decided not to waste food at home, in hotels, at relatives places , big functions. Fill the plate to your capacity and finish it clean.
* At homes we have the choice of any number of serves. So serve to the capacity and require more, take. Left over is kept in the container that can be stored for the next meal.
* We have been aping the west in several matters . Here is one practice why not ?
Food is classified into 2 or 3 types on the rates Staple like rice , bread etc. salads, meat and seafood. , deserts. You serve any item in the types to your desire and weigh the 3 types separately and pay for whatever fraction is indicated. When need more walk around and take just what you want and weigh pay eat. Each of the 3 types have plates that can be used for filling and weighing . It is a form of Buffet. Food is billed to the gram that you take. One avoids wastage, saves money.
A good method our hoteliers should practice . In some upcountry in Tamil nadu side dish are measures in grams and millileters and given.
* Hotels do give portions even for single people at a higher price obviously . Though one pays a fraction more sure not to waste foods and overall save money also. When there are groups of 4 and more the chances of wastage can be minimized .Even untouched left over can be packed for take a way.
* Buffet is another solution . Don’t fall for the amount that you pay and try to justify . Can go back with the satisfaction of choosing and not wasting. But shouldn’t be tempted by the big spread on the table ; eat permissible quantity and get back satisfied. Shouldn’t eat to justify for the cost paid.
* Where none of the above are applicable order frugally and take back home or on tour give it your watchman . [I had done it in a 3 star hotel when 10 of the 20 food packets untouched was given to the cleaning staff .] Jai Hind. more
Viewed by 2207
View all 35 comments Below 35 comments
Food wastage is increasing inspite of a series of slogans. The best possible way is to place in a refrigerator outside Hotel/ restaurants for utilisation or weaker section. more
May 04
Yes, we need to learn a lot not to waste food. Of course not only food but water also. While the nation should protect n preserve natural resources, we at our level should also avoid wasting food n water. If remedial measures r not taken by the Authorities concerned, we in India will soon face accute scarcity of water n consequently also food, with ever increasing population n depletion of food-produce. more
Apr 17
Developing of awareness systems against food wastages is highly important, human beings are preferring the consumable unit of food based on their satisfaction. But the level of satisfaction not only determine by their mentality. Also that's related to surrounding atmosphere, taste of food and cost of food. more
Apr 17
1) Create social awareness and concern about food wastage. 2) Hoteliers -restauranteers should serve only the 50% quantities of all the items of their standard serving at the first go - with clear understanding that another 50% will be served as and when demanded AT NO EXTRA COST 3) All hotels-restaurants should prominently display that 200% penalty(of food cost) would be imposed for any food wastage caused by any customer. This penalty, however, would be billed separately and credited to a designated Govt. Fund. more
Apr 16
