So I'm at a conference for the last few days supporting a project at work and I've noticed a disturbing trend. There is a massive amount of food wastage in the catering business. I mean horrendous.
Of course this is assuming that the food that remains at a meal serving is dumped. Big bowls of fruits and veg, meat, fish, starch .... Even the mixed drinks just heading back to kitchen. Now I know ya want to have a certain environment and make people feel good etc but is it time to shift priorities.
I guess it has such an impact today because on my way in today there was a vagrant going thru the garbage, which isn't anything out the ordinary right? Well he had a disfigured foot, looks like he had a lower leg break, possibly through both shin and (other) bone but it healed out of line so it was mangled but healed. It somehow stuck in my mind.
Anyway, time to stop the wastage .....
Regards,
Curtis Greaves
