Its_0ver t1_j4aaqby wrote on January 14, 2023 at 7:01 AM

Reply to comment by TheGreat_War_Machine in Corridors between Western U.S. national parks would greatly increase the persistence time of mammals. Establishing an expanded protected area network based on identified mammal pathways and incorporating adjacent wilderness areas would greatly enlarge available habitat for mammal species by Wagamaga

The food that was purchased by the consumer and then thrown away has to get replaced by new food right? So by replacing food that we threw away we artificially increasing demand. More demand+same production = increased prices

Joey3155 t1_j4ao74v wrote on January 14, 2023 at 10:01 AM

Except it doesn't work that way. If I sell something to a customer and give it to them I have to order more food regardless. It doesn't matter if the customer eats it or has a 50 hooker gangbang with cheeseburger pasties. From the business's point of view we sold product, we have to order more inventory, wait for it to come, restock said inventory. Whether the paying customer wastes the food or not after paying is irrelevant.

Your argument would make sense if the waste occurred before the customer paid for it. But after the transaction is complete it really is irrelevant.

Elhaym t1_j4bbpa6 wrote on January 14, 2023 at 2:22 PM

A customer that eats 100% of what they order will order far less than a customer that eats 10% of what they order, assuming they have the same caloric needs.

Joey3155 t1_j4c8l4l wrote on January 14, 2023 at 6:07 PM

But again from the standpoint of the restaurant it is irrelevant. They have a recommended inventory level they have to maintain and a certain amount of food waste that occurs even if sales are zero. The issue is not the customer but the restaurant itself and to a certain degree the laws and policy they have to abide by. Plus if a customer pays for food in full the restaurant made their COGS plus their markup the economic impact as per the original context of the conversation is still zero. If you want to combat food waste and the socio-economic ramifications you need to focus on restaurants and their suppliers.