Mind your wallet if you waste...
If you are planning to eat Japanese food at Hayashi Ya Japanese restaurant on the Upper West Side of the US, be careful not to leave even bits and pieces of it on your platter. Or else you may end up paying $27.75 instead of $26.95. Amazed! The Hayashi Ya restaurant charges 3% extra if there are leftover of food in your plate. This may seem very weird to most in West who make it a norm to waste much of the food they order for. And it isn’t a home-grown hypothesis. WCBS TV confirms that 27% of all food in the US finds itself in trash bin (works out to a pound of food every day for every American), while Stockholm Water Institute study extends this figure up to 30% or food worth around $48 billion annually. This amusing food-wasting habit of the West leads to annual wastage of 30 million tons of food. However, the UNEP 2009 report depicts an even more grim picture. Food waste in the US could be as high as 50% which means around one-fourth of all fresh fruits and vegetables is wasted between the field and belly. Among all the food-wasted, 15% are never opened in spite of being within expiry date.
If you are planning to eat Japanese food at Hayashi Ya Japanese restaurant on the Upper West Side of the US, be careful not to leave even bits and pieces of it on your platter. Or else you may end up paying $27.75 instead of $26.95. Amazed! The Hayashi Ya restaurant charges 3% extra if there are leftover of food in your plate. This may seem very weird to most in West who make it a norm to waste much of the food they order for. And it isn’t a home-grown hypothesis. WCBS TV confirms that 27% of all food in the US finds itself in trash bin (works out to a pound of food every day for every American), while Stockholm Water Institute study extends this figure up to 30% or food worth around $48 billion annually. This amusing food-wasting habit of the West leads to annual wastage of 30 million tons of food. However, the UNEP 2009 report depicts an even more grim picture. Food waste in the US could be as high as 50% which means around one-fourth of all fresh fruits and vegetables is wasted between the field and belly. Among all the food-wasted, 15% are never opened in spite of being within expiry date.
Source : IIPM Editorial, 2012.
An Initiative of IIPM, Malay Chaudhuri
and Arindam Chaudhuri (Renowned Management Guru and Economist).
and Arindam Chaudhuri (Renowned Management Guru and Economist).
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