h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Perfect for light eaters. Save money while reducing waste!
Brings recycling to the retail resturaunt industry. Possible
angle: 'second-hand food'?
Cruise Ship Charity
http://www.halfbake...se_20Ship_20Charity
Halfbakery idea related to the charity aspect discussed in the annotations here. [beauxeault, Sep 26 2001, last modified Oct 04 2004]
[link]
|
| |
Alternative: smaller portions? |
|
| |
Sorry Mr. Sealy - you've completely lost me on that one.
Meanwhile, Scraps could have a walk-up discount fast
food outlet called 'Dumpsters'. Nothing a little battering
and deep frying couldn't fix (see McNuggets). |
|
| |
God's Love We Deliver is one of a number of services which exist to take those foods which otherwise would go to waste - to those who otherwise may not eat. |
|
| |
Thanks for the clarification, Mr. Wax. It is encouraging to
know that the logistical challenges of expanding into
home (or homeless) delivery have already been tackled.
'Scraps' concept aside, kudos to GLWD & their ilk for their
efforts towards redressing the embarrassment of riches so
often taken for granted. |
|
| |
I tried very hard to find the article but it is back filed now and you would have to pay to read it, so take my word for it. |
|
| |
This is baked. Literally. In Melbourne, Australia, a bunch of five star chefs got together and were lamenting the amount of waste their kitchens produce. If they were to just donate it to charities, and somebody got sick from eating this donated food, they could be sued under the tort of negligence. |
|
| |
So they looked for a legal loophole. It turns out that in Melbourne, if you put scrap food into pies, you can get around the negligence thing somewhat. So now the homeless and less fortunate in Melbourne have five star gourmet pies at virtually no cost. |
|
| |
Further kudos to the undeterred Aussie chefs! Pity that
compassion requires a loophole. At least one exists... I
had the unfortunate experience of working in the kitchen
of a banquet hall where astonishing amounts (e.g. 50% of a
10 course banquet for 400) of perfectly good food were
not only thrown in the garbage, but the management took
the additional 'precaution' (and expense) of pouring
vinegar over it in order to render it inedible. Receipe for
heartlessness: add insult to injury, mix well and discard. |
|
| |
I looked into starting one of the charity services in my town several years ago (someone else, better organized, had already begun such a service, so I dropped my plans). At the time the best advice I could get suggested that "Good Samaritan" laws would protect a restaurant from liability in the U.S. These laws were originally set up to protect those who offer emergency help (e.g., the doctor who happens upon a car accident) from prosecution should things go wrong. |
|
| |
There used to be a restaurant near here in Manchester, which would charge you (on behalf of a charity) for all the food you left on your plate.
Admittedly this was for a buffet, where you are directly responsible for the amount of food you help yourself to, but the general idea I find sound. |
|
| |
Lemon, thanks for presenting what I think is a very sound
practice which should be instituted in all buffets - placing
the emphasis on 'all you CAN eat', instead of the assumed,
take-as-much-of-whatever-it-doesn't-matter-it's-paid-for-an
yhow approach. Perhaps the 'Scraps' concept could be
modified somewhat to the more palatable, if less catchy,
'Leftovers' - a discount luncheonette specializing in
Tupperware containers of cold dinner foods heated in a
microwave. No one seems to object to the idea at home,
why should it be any more objectionable in a retail
setting? It might even appeal to those with restless palates
that prefer the little-bit-of-everything smorgasbord
approach to meals (e.g. the ones who always want to
taste a bit of what everyone else ordered). |
|
| |
The story of the Celebrity Soup Kitchen where leading ladies’ leftovers led second lives. |
|
| |
It all started at the alley entrance to an exclusive Beverly Hills restaurant frequented by film stars, singers and models. A large vat standing there was used to boil the soiled linen napkins and tablecloths to ease laundering. As the vat cooled, the level diminished appreciably. A suspicious busboy noticed that homeless poor were dipping cans and jars into the brew to drink some nourishment. So was born the celebrity soup kitchen. Each evening a healthy broth was ladled out to back street people. |
|
| |
Problems arose when starry-eyed tourists began joining the soup line in such numbers that they crowded out the homeless. The restaurant owners soon realized the commercial advantages of famous leftovers and instituted a speakeasy where fawning, out-of-towners could slurp a potage that may have touched the lips of Naomi Campbell or Tom Cruise. An extra premium was charged for a plate with small portions of star scrapings and cocktails concocted from half-drunken drinks of the possibly famous. Special care was taken to remove any cigar butts and toothpicks. |
|
| |
The demand became so great that security measures had to be taken, especially after some camera totting tourists had molested Mick Jagger on his way to his limo. They weren’t autograph hunters; they had run off with his doggy bag. |
|
| |
I wouldn't want to live in either of the countries mentioned here :) |
|
| |
In a resturant I worked in, we had a fussy five star head chef who would throw out sometimes about 3/4 of what seemed perfectly good and high quality meat and just use trimmings with a suitable texture for example. The ammount of waste in a high class resturant would have to be at least 50% in this case 3/4 seemed the rule. |
|
| |
One day he grabbed a frozen lamb leg and hit a staff member over the head with it, requiring several stiches, that was the last straw for the owner who fired the chef. That solved part of the waste problem and the resturant started making a profit... |
|
| |