Size
We waste a third of all food in the world and tackling this problem, according to Project Drawdown, is the third-most effective solution to climate change. There are many changes to make, from improved cold-chains and food packaging to better ways to deal with expired ‘sell-by’ and ‘use-by’ food. But I have one simple, revolutionary idea, mainly targeting restaurants, hotels and caterers, which waste enormous amounts of food due to over-providing. Why not introduce small, medium and large options on all menus? When I buy a coffee, I can choose the size that I want. Why not for food?
— Wayne Visser
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From Purpose Inspired: Reflections on Conscious Living, Volume 1. Buy on Lulu ↗