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Food Waste

May 14, 2012 | By Alexandra Le Tellier
Last week was all about breast milk -- specifically, a big kid standing on a stool while being nursed by his young, attractive mom on the cover of Time magazine . In all the media hubbub, a story about raw milk infecting 10 people in California with Campylobacter didn't get the attention it deserved. In a Grub Street post , Krista Simmons points to a series of recent raw milk mishaps across the country. Never mind the raw milk advocates who swear by its many health benefits . Simmons not only argues against consuming raw milk but also against the push to legalize it. “Much as we support personal liberty, small farms, and less processed and commodity-raised goods, this raw milk business seems downright dangerous,” she writes, asking: “Wouldn't states like New Jersey, who are currently aiming to legalize the sale of raw milk, be better off fighting elements of the food system that are plaguing the nation?
August 2, 2010 | By Ann A. Crane
In response to his July 27 column about requiring restaurants and food service companies to donate leftover food, I have this to say to David Lazarus: Go find something else to legislate. My business is off-premise catering. As a responsible food provider, I must meet safety guidelines for what I serve. As a human being, I participate in giving back to the community and helping those in need. And as a business owner, I need to make sure my enterprise operates on financially sound footing.
October 3, 1985 | MINNIE BERNARDINO, Times Staff Writer
Question: Can you please give some tips on getting rid of odors in waste disposers, trash compactors and dishwashers? Occasionally I encounter this problem and would like a quick solution. Answer: Odor problems are most apt to occur in appliances where food residue isn't visible, such as in the appliances you mention.
April 18, 2013 | By Teresa Watanabe, Los Angeles Times
L.A. Unified teachers and administrators this week expressed wildly differing views of a classroom breakfast program intended to ensure that students don't start the day hungry. United Teachers Los Angeles gave the program a "failing grade" Monday as it released results from an online survey that said the effort had increased pests, created messes and cut down on instructional time. But David Binkle, the district's food services director, on Tuesday said that the program - which serves 193,000 students in 280 schools - was a "smashing success.
April 5, 2014 | By Karin Klein
Congress and the U.S. Department of Agriculture should have consulted some everyday, health-conscious moms and dads before they drew up their amazingly byzantine rules for school lunches. I'm all in favor of the new policy's aim to put more fruits and vegetables in front of school kids, especially those who are poor enough to qualify for subsidized school meals. Even if that means a few veggies get tossed in the trash. Most parents know that children, especially those more used to Pringles than parsnips, do a lot of refusing before they develop a taste for vegetables.
September 29, 1986 | CHRISTOPHER NYERGES, Christopher Nyerges teaches wilderness survival and urban survival in the Los Angeles County area. He is the author of three books: "Urban Wilderness: A Handbook for Resourceful City Living," "Wild Greens and Salads" and "Guide to Wild Foods."
Perhaps on your last trip to the supermarket, you saw a man gathering food from the trash bins and wondered who, in this era of food stamps, is forced to eat garbage. Perhaps I was the man you saw. Although many people do find their daily bread this way, when I "shop" among supermarket discards, it is by choice rather than necessity. I do that because I have seen that this land of plenty has become a land of too much. We are a nation of wasters.
March 8, 1986
I have subscribed to The Times for 25 years and have read it, or in it, off and on for a longer time than that, so I am answering your ad, which invited readers to tell what they think of the paper. I like it. It has a nice format, attractive to look at, inviting to read. It is well organized and covers a lot of journalistic territory. If I'm sick of news, I can read about food or see what Jack Smith has to say, or see if any of the readers in Letters to the Editor are more prejudiced than I. A thing I particularly like and can't live without is the news summary on Page 2 every day but Saturday.
When employees clean their plates in the company cafeteria, they get a prize. Restaurants get tax breaks for serving a "model menu" to cut waste. Some restaurants encourage customers to take leftovers home in doggy bags. "But this is kind of new to us and many customers think it's odd," said restaurant manager Koh Jae Young. This is South Korea's war on leftovers--a slow-moving fight to reduce the millions of tons of food thrown out by Koreans every year.
May 6, 2012 | By Catharine Hamm, Los Angeles Times
Question: Many hotels, both in the U.S. and abroad, piously announce that they are helping to preserve the environment and reduce water usage by offering guests the option of not having towels and sheets changed daily. We are instructed to hang up the towels if we are willing to not have them changed. Many hotels do not provide sufficient towel racks, making it difficult to hang up the towels. If we do manage to hang up the towels, they are changed anyway. I routinely complain to the front desk, though I always sense that the staff has no idea and no interest in my complaint.
March 4, 2013 | By Jessica Garrison, Los Angeles Times
Complaints about the massive open-air recycling facility in Sun Valley flow in each month in minute, sometimes stomach-turning detail. Rats have skittered off the property of Community Recycling & Resource Recovery and into a nearby business, according to calls logged by the city. Churning dust is said to be "making everyone's eyes burn," making breathing difficult and causing bloody noses among workers at a neighborhood paving firm. Gulls scavenging from piles of food waste have scattered bits of garbage from the sky. And then there is the stench, variously described in the logs as "a dead animal smell," a "rotten egg odor" and "putrid.
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