For Restaurants, Food Waste Is Seen As Low Priority

A row of restaurants in the Cleveland Park neighborhood of Washington, D.C., looks tantalizing — there’s Vietnamese, Italian, New American.

But if you walk around to the alley at the back of this row you might gag.
Dumpsters packed with trash are lined up, and they get emptied only twice a week. Which means a lot of food sits here, filling the block with a deep, rank odor.

Some of the Dumpsters aren’t properly sealed, so grease and putrid juices are pooling beneath them. They may attract pigeons, rats, cockroaches, ants or flies, says Robert Corrigan, who runs the New York Rodent Control Academy. The academy trains restaurant workers on how to keep pests away. He says Dumpsters filled with restaurant garbage are one of the main reasons pests are multiplying across the country.

“Even a half a lemon that drops off a Dumpster and rolls underneath a stairwell — tiny flies will lay hundreds of thousands of eggs on that half a lemon,” says Corrigan.

Even when the Dumpsters are emptied, the problem of food waste is just moved somewhere else. Dump trucks transport thousands of tons of food waste every day to landfills. That’s where food waste becomes Jean Schwab’s problem.

READ MORE: http://www.npr.org/blogs/thesalt/2012/11/27/165907972/for-restaurants-food-waste-is-seen-as-low-priority?ft=1&f=1001&sc=tw&utm_source=twitterfeed&utm_medium=twitter

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One Response to “For Restaurants, Food Waste Is Seen As Low Priority”

  1. Reblogged this on rdfreshmb and commented:
    Do restaurants in Winnipeg see food waste as a low priority?

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