Wasting food for quality control at a time of crisis
20 July 2008
A couple of decades ago, I went with my mom to a Mc Donald's field trip and saw how the food was made. They were still using and peeling real potatoes back then. It was revealed proudly that food not sold in x minutes were removed from the selling area and thrown away for quality control. They were not even given to the poor or the workers for the reason that they did not want to serve anything below quality. I don't know if that is still their policy today.
However, at a certain Bread Talk store, I've learned that they were also doing the
same thing: throwing away baked pastry or bread that did not pass other quality standards such as visual appearance. Case in point, this batch of croissant was thrown away because the bun seemed pale, according to the inspector.
Such excuses or reasons that they occasionally or even frequently donate to the poor should not even do justice to the food that is wasted daily.
With wheat, food, and other commodities at their worst inflated levels, doing such things just for quality and image is a crime, and God will certainly not be happy about the food wasted. Tough times call for win win measures like if Congress passed a bill requiring all food outlets with that policy of throw away for quality control to donate the food to the poor. That way, food outlets won't have to worry about their image by serving "sub par quality" food to even the poor, since it is required by law.
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