California is seeking to ban Styrofoam carry-out containers (Photo by Renee Comet, courtesy of the National Cancer Institute)
This week, one state is voting on a bill that would make it illegal for restaurants to serve takeout food in Styrofoam. Rebecca Williams has more:
Transcript
This week, one state is voting on a bill that would make it illegal for restaurants to serve takeout food in styrofoam. Rebecca Williams has more:
A number of cities have banned Styrofoam food containers – including San Francisco, Seattle and Portland. And now California lawmakers are deciding whether to ban the containers.
The bill says styrofoam is a big litter problem. And animals can choke on pieces of it.
The World Health Organization’s cancer research agency says styrene is a possible human carcinogen. Styrene is the stuff styrofoam’s made out of.
Jerry Hill is the Assembly member who introduced the bill in California. He says the American Chemistry Council and other groups are making it hard for him to get the votes he needs.
“You would think the world was going to come to an end if we were to prohibit and ban Styrofoam. It’s an industry that whether you look at the chemical industry, the restaurant industry that’s opposing it, and they are very vocal and very powerful.”
The opponents say there’s no reason for the ban, and they say it would be bad for the economy.
A study by the University of Arizona estimates that the average household wastes about
14% of the food that’s bought (Photo by Rebecca Williams)
Thanksgiving is just around the
corner. A consumer expert says you can
avoid wasting a lot of food with just a
little planning. Lester Graham reports:
Transcript
Thanksgiving is just around the
corner. A consumer expert says you can
avoid wasting a lot of food with just a
little planning. Lester Graham reports:
A study by the University of Arizona estimates that the average household wastes about
14% of the food that’s bought. Some of it spoils. Some of it becomes leftovers that
never get eaten.
Bob Lilienfeld is the author of the Use Less Stuff Report. He says you can keep a
couple of things in mind. If food is left on the serving platter, it can be re-used. If it
makes it to your plate and it’s not eaten, it’s wasted.
He also says, on Thanksgiving, plan for leftovers.
“Think, when you buy turkey, ‘What else does my family like turkey. Oh, they like soup.
They like chili.’ Buy the ingredients for the next round when you buy the turkey so that
everything is sitting in your home the day after Thanksgiving, and you’re wondering,
‘Alright, what am I going to do with this bird?’”
And, Lilienfeld says, label and date your leftovers. You’re more likely to use them
before they go bad.
Leftover broccoli, unfinished hamburgers, wilted salad… sounds like a stinky mess… but it also has the potential to generate electricity. A new power plant fired up this week and you won’t find any coal or natural gas fueling its generators. This plant is powered by leftovers. Tamara Keith reports:
Transcript
Leftover broccoli, unfinished hamburgers, wilted salad… sounds like a stinky mess… but it also has the potential to generate electricity. A new power plant fired up this week and you won’t find any coal or natural gas fueling its generators. This plant is powered by leftovers. Tamara Keith reports:
The Biogas Energy Project on the University of California Davis campus is the first real-world demonstration of a new technology that could change the way we think about trash.
Food scraps from San Francisco restaurants are loaded into large sealed tanks where bacteria go to work, converting the food into fertilizer and releasing hydrogen and methane gas. That gas can then be used to fuel cars, or create energy using a generator.
Dave Konwinski is CEO of Onsite Power Systems Incorporated, which operates the plant.
“We’re burying all this organic waste in landfills, but every one ton has enough power to provide the heat for 10 homes, so the numbers are staggering how much energy we can make.”
Konwinski says he hopes to make the trash to power system commercially available early next year.
The fast food and beverage industries spend billions of dollars annually to create an image for their products. Great Lakes Radio Consortium commentator Suzanne Elston says that some of that money would be better spent educating the public about what to do with the leftovers:
Transcript
The fast food and beverage industries spend billions of dollars annually to create an image for their products. Great Lakes Radio Consortium commentator Suzanne Elston says that some of that money would be better spent educating the public about what to do with the leftovers.
I was walking my dog the other day when she found a real treat right in the middle of the road. Some clown had pitched the remains of a Burger King dinner out their car window – fries, burger, napkins, and drink container – the works. And while Jessie couldn’t wait to roll around in the smashed French fries and burger bits, I was wishing I could find the rightful owner and return it.
Since I couldn’t hope to find the culprit, I decided to do the next best thing. I called the nearest Burger King restaurant and asked to speak to the manager. I told her that I had found something that belonged to her store, and asked if someone could please come and pick it up. She wondered exactly what it was, so I told her.
She said, “Just because our name’s on it, doesn’t mean that it’s our responsibility.”
I am quite sure that the employee who made that statement had no idea how profound it really was. From what I’ve seen, the vast majority of the garbage that makes its way into ditches along our roads is either fast food leftovers or beverage containers. The cheap, disposal nature of carryout packaging has made the entire fast food industry possible. The same can be said for the soft drink industry. They both benefit from the disposability of these items, and yet they appear to bear no responsibility for them.
More importantly, they don’t seem to care. And that’s what I find so interesting. The fast food and soft drink industries spend billions of dollars every year on advertising and promotion. They aren’t just selling products – they engage some of the brightest minds in advertising to help sell an image. What’s so astounding is that none of these marketing geniuses has made the connection between that carefully crafted image and what happens to it when it ends up squashed in a ditch or smeared all over the road. It strikes me that this is really bad public relations.
I understand that the very nature of fast food makes a certain amount of disposable packaging necessary. It’s also understood that it isn’t Burger King or McDonalds or Coca-Cola that’s pitching all this trash in the ditch. But the truth is that they aren’t doing much to discourage it, either. And maybe that’s the point.
The whole convenience food industry needs to work on educating the public about responsibly disposing of their packaging. Rather than packing food into bags at the drive-thru window or take-out counter, fast food restaurants should use litterbags instead. Maybe then consumers would actually think before they roll down the window and pitch.
Somewhere along the line both the fast food restaurants and the consumers have accepted the idea that a tremendous amount of garbage and littering is the price we have to pay for all that convenience. It’s time to re-visit that perception.
From here on, when I see a squashed coffee cup, a flattened Coke can or Big Mac wrapper in the street, I think I’ll be calling the advertised owners and asking them to come and pick up their stuff.
California is seeking to ban Styrofoam carry-out containers (Photo by Renee Comet, courtesy of the National Cancer Institute)