Food for thought on waste issues

1:21pm Tuesday 6th May 2008

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THE PRESS highlights the shortage of rice which raised the costs to a level which halves the profit which used to be made on 32 kilos of rice in a certain Asian restaurant (April 29).

The main reason is thought to be if four customers order a portion of rice each, it usually more than they can eat which means a "phenomenal waste".

The restaurant has control and should be able to adjust portions according to the expected consumption in the first place.

A well-known mustard producer reckoned that their profits were from what was left on the plate. So now there is a different aspect.

Food wastage has been a regular feature for many years in all eating places. It may have begun the slide towards food shortage which has been aggravated by the greater demands of the emerging Eastern nations and the results of devastating storms etc.

Look round any eating place, each one will have plates with half-consumed meals waiting to be cleared away and discarded - in other words, wasted.

When there were fewer restaurants and takeaways, fish and chip shops provided plenty of chances to fill the streets with half-eaten meals.

While this food crisis is mounting, there are those, including our Government, who are encouraging grain and former food producing land to grow crops to produce eco fuel. Some countries, in South America for example, are even clearing forests to grow eco fuel-rich plants.

It seems there are two conflicting interests which may not realise any true success, especially when the expensive eco fuel is mixed with ordinary fuel, the price of which is already going through the roof.

J Beisly, Osprey Close, York.