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@ -8,7 +8,7 @@ livery, marketing, and other mainstays of even the cheapest restaurants. As an |
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at 340 grams, it costs 2USD. assuming this was only consumed 260 business days out of the year, you're still wasting more than $500 |
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per year on something less than $2 per uncooked kilo. |
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#### Environmental impact |
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eating out is contingent largely upon consumers ignoring the impact of the food they consume. paper wrappers and cups are trucked |
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takeaway and restaurant dining is contingent largely upon consumers ignoring the impact of the food they consume. paper wrappers and cups are trucked |
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thousands of miles in some cases to their final destination, your table (and ultimately the landfill.) if one cup weighs 12 grams, |
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and you eat lunch at fat burger 260 business days per year, thats more than 3 kilos of waste just from the cup. cooking food |
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yourself means reusing flatware and cutlery, which reduces the carbon footprint of your consumption. |
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@ -17,4 +17,8 @@ restaurants are not in business for quality, but sales. preparing your own meal |
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Restaurants make more money if they add more sugar, salt, and fat to their meals indiscriminately as humans are evolutionarily programmed |
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to seek these elements of food out. You can improve the nutritional quality of your meals by cooking them yourself. |
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# getting started |
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#### Tips: |
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- source ingredients from discount grocery stores, or in bulk when possible |
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- avoid prepared dishes or pre-made mixes. hamburger "helper" is only helping drive revenue. |
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- Work to ensure youre eating seasonally, when possible. http://eattheseasons.com/ |
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