October 3, 1985 |
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.
August 2, 2010 |
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.
CALIFORNIA | LOCAL
April 18, 2013 |
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.
September 29, 1986 |
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.
CALIFORNIA | LOCAL
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.
January 21, 1997 |
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 |
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.
April 6, 1989 |
"In this world," Benjamin Franklin once said, "nothing is certain but death and taxes." And garbage. Face it, human beings are trash machines--incapable of consuming anything without creating a pile of garbage seemingly twice the volume of the product. The United States now produces more than 400,000 tons of trash a day and space is running out--landfills are overflowing, waterways are clogged and beaches are becoming lethal playgrounds.
November 13, 2010
Food and its costs Re "If you buy it, eat it ? all of it," Opinion, Nov. 7 Jonathan Bloom suggests very practical steps that individuals can take to stop wasting food (and therefore energy and money). But if we really want to get serious about preventing food waste, we need to look beyond individual households to how our food is produced and marketed. The New York Times ran an article last week exposing how the same government agency that should be promoting public health is also working with industry to develop markets for excess dairy products.
CALIFORNIA | LOCAL
July 11, 1997
Your mention of the USDA food waste report by U.S. Department of Agriculture Secretary Dan Glickman July 2 caught my eye. I have just returned from the hunger relief conference to which you refer. All of us who are involved in food banking were taken aback to learn that the amount of food wasted in the U.S. has gone up in the past 20 years from 20% to 27%. It is my understanding that the 20% figure included crop loss, which the 27% figure does not. That means that food waste is even worse now than the numbers show.