It’s sad how some people spend thriftily and still struggle to put enough food on the table, when there’s so much of it getting tossed in the dump. Thank goodness for food banks which have helped to get food where it best belongs–into the mouths of people!
Excerpt from: One-Third of Food Is Lost or Wasted: What Can Be Done.
It’s lettuce season in the Salinas Valley, a carrot-shaped lowland in the central California region that produces about 70 percent of the leafy greens sold in U.S. retail markets. On a typically foggy morning, tractor trailers stuffed with salad stream from valley processing plants to points north, south, and east.
Meanwhile, a single roll-off truck trundles into the Sun Street Transfer Station, not far from downtown Salinas. The driver pauses atop a scale, then positions his battered Dumpster over a concrete pad. A flick of a lever, a pneumatic whoosh, and 20 cubic yards of lettuce and spinach tumble onto the ground. Packaged in plastic boxes and bags, the greens—piled seven feet high—appear to be in the pink of health: dewy, crisp, and unblemished. The misdemeanor for which they’ll soon be consigned to a landfill? Their containers have been improperly filled, labeled, sealed, or cut. Continue reading.
Hopefully the veggies dumped in this case went to the part of the landfill where greenery is dumped for composting. At least then, the wasted goods will be put back to use instead of just taking up space.