Comments on: The Big Waste: One-third of the World’s Food Supply http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/ Informed reflection on the events of the day Wed, 15 Jul 2015 17:00:00 +0000 hourly 1 https://wordpress.org/?v=4.4.23 By: Scott http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/comment-page-1/#comment-23427 Fri, 27 Jan 2012 17:49:00 +0000 http://www.deliberatelyconsidered.com/?p=11214#comment-23427 I think wasting food while nearly one billion people in the world are going hungry is highly immoral. Thank you for bringing attention to this issue.

]]> By: Michael Corey http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/comment-page-1/#comment-23388 Thu, 26 Jan 2012 15:23:00 +0000 http://www.deliberatelyconsidered.com/?p=11214#comment-23388 Great point. The boundary between what is deemed polluted/contaminated and what is regarded as pure is negotiable, location and time specific. In The Big Waste, there is a contentious negotiation between Burrell and a food scientist hired by the producers to insure the safety of the food being used. Burrell acquired from a shop a large piece of prosciutto that was going to discarded because the ratio of fat to meat was too large for the business to use in normal slices. Burrell thought that she could extract great flavor from it. The inspector classified the food as being a meat product that was uncooked, and it had an internal temperature of slightly over 40 degrees as I recall. The inspector denied the use of the prosciutto because of concerns about possible bacterial infection. Burrell argued that dry-cured meats have been used safely for thousands of years, and the 40degree temperature cut-off was not a problem. Burrell lost. She considered taking the prosciutto home.

On a personal note, I recall being in the Army during the Vietnam War. Fresh baked bread was brought to our location. Insects “infested” the dough prior to baking, and could be seen in the finished form. We were happy to eat the bread. It was a great change from “C” rations. We told one another that the bread was enriched with protein. In the United States, we would have rejected the bread as being contaminated.

]]> By: Michael Corey http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/comment-page-1/#comment-23387 Thu, 26 Jan 2012 15:18:00 +0000 http://www.deliberatelyconsidered.com/?p=11214#comment-23387 Great point. The boundary between what is deemed polluted/contaminated and what is regarded as pure is negotiable, location and time specific. In The Big Waste, there is a contentious negotiation between Burrell and a food scientist hired by the producers to insure the safety of the food being used. Burrell acquired from a shop a large piece of prosciutto that was going to discarded because the ratio of fat to meat was too large for the business to use in normal slices. Burrell thought that she could extract great flavor from it. The inspector classified the food as being a meat product that was uncooked, and it had an internal temperature of slightly over 40 degrees as I recall. The inspector denied the use of the prosciutto because of concerns about possible bacterial infection. Burrell argued that dry-cured meats have been used safely for thousands of years, and the 40degree temperature cut-off was not a problem. Burrell lost. She considered taking the prosciutto home.

On a personal note, I recall being in the Army during the Vietnam War. Fresh baked bread was brought to our location. Insects “infested” the dough prior to baking, and could be seen in the finished form. We were happy to eat the bread. It was a great change from “C” rations. We told one another that the bread was enriched with protein. In the United States, we would have rejected the bread as being contaminated.

]]> By: Michael Corey http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/comment-page-1/#comment-23383 Thu, 26 Jan 2012 14:33:00 +0000 http://www.deliberatelyconsidered.com/?p=11214#comment-23383 The Campus Kitchen’s Project is doing great work. Thanks for providing the link. I was impressed by what the students have been able to do. Community initiatives like this can make a difference for the people who participate and for the people it serves. The list of sponsors is an example of how stakeholders from very different backgrounds can come together and support a worthwhile cause.

]]> By: Darini Nicholas http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/comment-page-1/#comment-23363 Thu, 26 Jan 2012 02:21:00 +0000 http://www.deliberatelyconsidered.com/?p=11214#comment-23363 Thank you, a great piece by the way! Within the realm of our sociology or even anthropology of food and eating this serves as a useful exercise into the rethinking required in how to source wasted food via dumpster diving a facet of the freegan subculure. A culture that negotiates the boundaries between what is deemed polluted/contaminated to find a new value and meaning for further sustenance–that in this case can mean a deliciously decadent meal, possibly the envy even of some of our finer establishments–and yet in slight measure but nevertheless once again reassuring me the endurance of the human spirit in the face of “The Big Waste”.

]]> By: Susan Pearce http://www.deliberatelyconsidered.com/2012/01/the-big-waste-one-third-of-the-world%e2%80%99s-food-supply/comment-page-1/#comment-23353 Wed, 25 Jan 2012 21:43:00 +0000 http://www.deliberatelyconsidered.com/?p=11214#comment-23353 Thank you, Jeff. And university campuses are a part of the problem. Many are trying to become part of the solution. The Campus Kitchens project is a student volunteer project that creates meals from leftover dining hall food and delivers them to local community members to combat hunger. It’s a small step in a larger structural dilemma, but at least it represents an institutional commitment and raises awareness of the problem among students. We have been participants in this program for almost 3 years year at East Carolina University:

http://www.campuskitchens.org/national/

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