Fine dining and food waste?

I’m an inveterate recycler. Direct mail pitches from charities and insurance agents, informational letters from my bank and retirement fund manager—anything with a blank side goes straight to the office paper pile for use in printing drafts for my everyday work. After appropriate identity purging, everything else is deposited in the recycle bin, even labels I peel from the aluminum cans I am, of course, recycling.

When I worked in an office and before two-sided printers were an office staple (no pun intended!), I would put once-used paper back into the machine’s paper supply drawer (taking care to place it properly for another go on the blank side). I drove my colleagues nuts; some couldn’t bear the thought of anything but a doc printed from a fresh ream. I’ve also gotten under the skin of family members who nonchalantly toss empty soda and vegetable cans in the trash. I learned the hard way it’s better to leave recycle offenders to do what they will in their own homes! And it’s more than paper and aluminum—let me tell you, I can recycle!

I stumbled upon the food waste reduction movement in my day-to-day Internet travels. It was a thrilling discovery for a dyed-in-the-wool recycler like me (yes, I do my bit in the food department, too). I think the best way to kick off this post category is to state the three goals of a leading organization in the movement, the Food Waste Reduction Alliance (FWRA)—#1: reduce the amount of food waste generated; #2: increase the amount of safe, nutritious food donated to those in need; and #3: recycle unavoidable food waste, diverting it from landfills. To learn more about the FWRA, visit

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