portions served in restaurants and the amount of food wasted,
considering how many people and children are going hungry each day.
A really concise commentary in the Hartford Courant today emphasizes
this, "We obviously have no way of getting that softening head of
lettuce in the back of the fridge to a Third-World country, and if we
could we still wouldn't halt global warming. But we can be more
careful about what we buy and eat. In most major cities, food rescue
organizations save and refrigerate food from participating cafeterias
and restaurants. Cities such as San Francisco compost organic wastes.
Some restaurants are offering smaller portions.
These are relatively easy steps, useful in themselves and helpful in
informing larger decisions on food. Is the subsidy of corn ethanol
substantially hurting the production of food? Do U.S. agricultural
policies hurt local farming around the world? Can we continue to spend
hundreds of billions on wasteful farm bills?
If we remember that food is precious and not to be wasted, perhaps we
can make better decisions across the board."
Read the full commentary at --