By most estimates, 40% of the food in the U.S. is tossed – from expiration, restaurants, grocers. Some supermarkets route expiring food to food banks, but only a fraction. Some bagel shops sell them at 75% the next day. Some convenience stores sell off pastries at discounts to clear them out. U.S. restaurants have always served larger portions than elsewhere in the world. Our supersize mentality results in leftovers, which often get wasted. Some restaurants give you 2 price points to include a smaller portion. There are simple things we can do to reduce waste. Supermarkets should have an automatic strategy to mark down items at expiration.
Christa reads listener posts about how Clark has missed the mark in his advice this week. If you have a “Clark Stinks” to share you can leave it here.
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