Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
Sentiment: NEGATIVE
Sometimes I worry about the amount of paper I waste.
We need to address our Nation's mounting garbage problem by generating less garbage, particularly paper waste.
My number one thing is to recycle everything from newspaper to aluminum cans, and I even use a canvas bag instead of the plastic ones when I go to the grocery store.
It's hard to get everybody to recycle paper and plastic, let alone.
Supermarkets didn't even want to talk to me about how much food they were wasting. I'd been round the back. I'd seen bins full of food being locked and then trucked off to landfill sites, and I thought, surely there is something more sensible to do with food than waste it.
It's not leftovers that are wasteful, but those who either don't know what to do with them or can't be bothered.
If you only design menus that are essentially junk or fast food, the whole infrastructure supports junk.
I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?
It makes a big difference to recycle. It makes a big difference to use recycled products. It makes a big difference to reuse things, to not use the paper cup - and each time you do, that's a victory.
Waste paper is like a forest - paper recycles itself, generation after generation.