"There's a horrible waste of food that could feed so many people. Whether it's from restaurants, hospitals, or stores. When I worked in a kitchen, I took the leftover food to shelters. My manager told us all not to let anyone know I did this or where the food was from. The owner's son was against donating food. (Yes, I understand the fear of being sued if someone gets sick.)"
"A vast majority of labeling is BS. There are big-name companies that run their own production, but a majority of products are made in factories that make all the different brands and put the same product in different boxes/cans/bottles, what have you. The only difference might be that some companies might contract for quality above a certain standard, or run a filter or additive slightly differently. Often, though, A LOT of it is all the exact same stuff just packaged with different labels."
"If you can smell the bathroom, leave. If there's a lot of food left on plates as you walk in, leave. You are not obliged to eat somewhere just because you walked in the door. It's your body you're feeding. Be safe. As a cook, I would never tamper with someone's food and would stop anyone I saw doing it. Allergies are real. Cross-contamination is real."
Large quantities of edible food from restaurants, hospitals, and stores are discarded instead of being shared with shelters due to liability fears and managerial resistance. Some kitchen staff quietly donate properly handled leftovers while hiding sources to avoid conflict. Many consumer labels are misleading because large factories produce identical products for multiple brands, with only minor processing differences. Patrons should avoid visibly unhygienic establishments, and kitchen staff emphasize that allergies and cross-contamination are real concerns. Poor ownership and management frequently cause quality and safety issues more than individual cooks do.
Read at BuzzFeed
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