[Last Name] 1

Megan Malloy
Tamera Davis

ENGL1213272SP2022

4/24/2023

Bread and Butter

Turn the pot to a light simmer. As the water bubbles, softly add in a helping of olive oil

and vegetable broth. Add in minced garlic and a helping of chopped chives. Next toss in chopped

potatoes, minced shallots, chervil, roasted tomatoes, and a cup of white wine. Add parsley,

thyme, bay leaves, and pepper flakes as you stir. Go ahead and taste your concoction before it is

served to the guests. A taste so sensational it almost seems synesthesia melts off the spoon and

creates a classically smooth yet rich tone rippling off each taste bud. The soup is ready to be

garnished with herb toppings and presented to the restaurant's habitué. Hard work and passion

bubble in the bouillon, but the hard reality is the soup was most likely thrown away, along with

30% of all food produced worldwide. All the work from soil to spoon in creating the meal was

inevitably for nothing. Misuse to this degree is affecting the planet's longevity and will deep fry

humankind. Food waste in America on a retail level has tipped the scale into no return, but there

are steps retailers could take that would even out the entrée.

There is no bigger fish to fry than food waste. Overabundance in restaurants can cause a

calamitous state for the planet. Annabelle Amyot is a college student living in Canada that

recently spoke in a Ted Talk about food waste. During her speech, she stated that “30% of all

food grown and produced never even reaches someone's stomach” (Amyot). One-third of all the

food in a restaurant's pantry is never glazed, chopped, or even eaten. Biodegradable substances

that end up in landfills produce methane. The highly potent chemical is the main greenhouse gas

that expedites climate change. De trop hors-d'oeuvres parallel the ever-growing heaps of waste
 [Last Name] 2

contributing to toxic emissions. Surplus usage is not a foreign issue to be headlined on the news

and then forgotten about. Alexis Benveniste, a CNN journalist, published “This company is

selling mystery bags of food to combat restaurant waste” an article diving into food waste

prevention in New York. According to her work, New York City brings in enough food waste

daily to fill up one hundred subway cars (Benveniste). In our nation's backyard is where the seed

of excess is sewn. Overconsumption is one of the leading issues in the modern world, and if

there is no end in sight then humans will be scarcer than truffles.

A sentiment known in my kitchen growing up was that mushy apples make the best pies.

Unfortunately, retailers are pushing for great grandma's recipes to be updated. According to the

aforementioned Amyot, grocery stores have been throwing away produce deemed not

aesthetically pleasing. Perfectly edible fruits, vegetables, and meat commodities are thrown into

the gutter and contribute to methane produced in landfills (Amyot). Salt of the earth is taken with

a pinch and thrown over the shoulder of grocery stores while prepackaged snacks are restocked.

Zach Conrad is a William and Mary professor teaching nutrition and food sustainability. As

stated in his article “Daily Cost of Consumer Food Wasted, Inedible, and Consumed in the

United States, 2001–2016 - Nutrition Journal” there is a problem with American diets. "Less

than 10% of Americans consume the recommended amounts of fruits and vegetables, and 60–

70% exceed the recommendations for empty calories like added sugars and saturated fat”

(Conrad). Nutritional food is discarded, while Americans are left to traverse food deserts in a

wasteful environment. While trays are not being filled with Michelle Obama-style meals, the

portions served at restaurants are overwhelming. Conrad adds to his previous report that on

average, Americans throw out around a pound of food a day (Conrad). Cornucopia-type plates
 [Last Name] 3

contribute to the deterioration of the planet and Americans’ well-being. Bad eggs have cracked

in the seams of food retailers, and the devilish consequences boil over onto the people.

Food waste is seen as a hot potato by those who eat their words. Opposing voices have

called reports mismanaged for calling food waste a plight and state that spilled milk is nothing to

cry over. Throwing away a Wendy's burger is throwing away an entire supply chain of energy.

The production of a product uses billions of gallons of water, which when wasted leads to a

higher concentration of pollutants in spillways and water scarcity. While happy meals are

popular with kids, happy plates can be much less common. Parents argue that food waste is a

terrible issue, but forcing children to finish their meals can be detrimental to their mental health.

Resolutions could be found in the entrées of diners. A variety of portions for many people would

lessen waste impact while not harming a child's eudaemonia. Lastly, some have argued that food

waste does not fix world hunger, and that renders the crisis inconsequential. Waste does create

methane gas that will cause mass extinction if not prevented. Although people could still face

food scarcity, solving the waste catastrophe would avert the sixth mass extinction. In the thicket

of voices spreading misinformation and fear, it is important to locate the facts to support the best

outcome.

Innovation is a piece of cake. Just as plastics can be recycled, so can food. Benveniste

states in her previously mentioned article, “A group of engineering, tech, and law entrepreneurs

in Copenhagen founded Too Good to Go in 2016 to connect customers hungry for discounted

grub with restaurants that have extra food” (Benveniste). Leftover chicken tenders and other

uneaten food can be bought by customers. Reallocation of waste to those who may desperately

need the discounted price lessens the rottenness of waste. As for Maw-maw's secret pie recipe,

there is still hope. Amyot remarks during her speech that legislation could be passed to make it
 [Last Name] 4

illegal for grocery stores to toss edible produce. Resources used in production and transport

would not be dispensed along with commodities (Amyot). Retailers would donate items instead

of contributing to food waste. Donating non-aesthetically pleasing goods could lessen the hunger

crisis, and a better diet would be made available. Flora and fauna would flourish through the

reuse of food. Repurposing food would improve the lives of many and the possibilities for future

generations. Positive change on a retail level is possible and would be the greatest advancement

since sliced bread.

Food waste is a recipe for disaster, but just as cheese goes with wine, retailers are paired

with change. Gut health for millions is in a pickle from wasteful retailers. When produce that

may not hold the apple of a customer's eye is thrown out methane gas condensates, and healthy

food is sparse. Restaurants fabricate an overindulgent atmosphere which consumers discard,

contributing to landfills. Retailers are faced with a hard pill to swallow. The food waste crisis is

created from the cavity of their sweet tooth, but a solution could still be served on a silver platter.

Legislation could be written that deems throwing away consumable but not marketable food

away illegal. Entrepreneurial business models that transform what we perceive as recycling.

Innovation to save the planet seems like low-hanging fruit. Retailers must be able to pluck the

fruit and bake a humble pie. Food waste is overwhelmingly their fault, and the people have been

left walking on eggshells. Before it is too late, manufacturers have all the resources to give the

people cake and solve the crisis.

 [Last Name] 5

Amyot, Annabelle, director. Food Waste. Annabelle Amyot: Food Waste | TED Talk, Ted Talk,

26 June 2019, https://www.ted.com/talks/annabelle_amyot_food_waste. Accessed 4 Apr.

2023.

This source is a TEDx Youth video that explains the crisis of food waste while also providing

solutions. Annabelle Amiot is a student at the Académie Lafontaine. She is dedicated to

the Environment and speaking out on food waste in her community. She lives in Quebec,

Canada as a student. The source is funded by TEDxYouth@BeauboisCollege. The source

was made available June 26th, 2019. The publication has been around since 2006. This

video was not politically biased, but other Ted Talks are. It depends on the speaker as the

presentations are not written by the publication. Anyone seeking knowledge can watch a

Ted Talk. I have watched them all my life and they are for all people. 25-34 is their most

popular age range. Anabelle Amiot is a student and does not have any other publications

however Ted Talks has a new video up every day. Ted Talks' most recent video is “Can

AI detect forged art?” which is an unbiased video explaining the dangers of technology.

Data is provided during Anabelle Amiot’s Ted Talk however it is unclear where her
 [Last Name] 6

sources come from. I would take this as a credible source. Even though her sources are

not accessible Ted Talk has accuracy and transparency guidelines that speakers must

surpass. Every fact-based Ted Talk must be fact checked by experts in the field being

discussed. Since the video is heavily checked I would also say the sources are handled

ethically. This source benefited my paper by adding information that I found useful.

Benveniste, Alexis. “This Company Is Selling Mystery Bags of Food to Combat Restaurant

Waste | CNN Business.” CNN, Cable News Network, 22 Apr. 2021,

https://www.cnn.com/2021/04/22/business/mystery-bag-food-waste/index.html.

“This Company Is Selling Mystery Bags of Food to Combat Restaurant Waste' is an article about

how one company is helping to minimize food waste. The founders of Too Good to Go

have created mystery bags of uneaten food (not left over from someone else's meal) that

can be bought at a discount price. There is an app used to place an order at a restaurant in

NYC for the bags. Alexis Benveniste is a 40-year-old New York journalist. She

contributes to New York Times, Allure, Teen Vogue, And CNN. She describes herself as

being obsessed with skin care and loves to create content. The source was made available

on April 22, 2021. The source does not seem to be politically biased and has facts to

support every claim. The article is funded by CNN which receives compensation in ad

revenue and subscriptions. CNN’s largest demographic is 25-year-olds, 60% of which are

male. The article is specifically targeted towards anyone that wants to learn about food

waste solutions. Alexis Benveniste’s most recent publication was for a magazine called

Allure where she talked about the correct steps to take in a shower. Her articles do not

seem to have a clear bias, but CNN is a biased news source. Alex Bush, a 28-year-old
 [Last Name] 7

Too Good to Go user in New York, Judy Ni, owner, and founder of Baology, a

Taiwanese restaurant in Philadelphia, Brandon Issa, regional manager at New York-based

grocery store Brooklyn Fare, and the US Department of Agriculture are her sources. She

provides clear quotes and gives credit to all her sources which makes it seem she was

ethical with her research. I would take this as a reliable source because of the first-hand

accounts and the clear attention to source work. This article was beneficial to my paper

by providing insight on the solution to food waste

Conrad, Zach. “Daily Cost of Consumer Food Wasted, Inedible, and Consumed in the United

States, 2001–2016 - Nutrition Journal.” BioMed Central, BioMed Central, 20 Apr. 2020,

https://nutritionj.biomedcentral.com/articles/10.1186/s12937-020-00552-w.

“Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016”

is an academic article written by Zach Conrad April 20 of 2020. The article extensively

discusses the causes, results, and conclusions that food waste can have on the planet.

Besides the science point of view the article also presents the economic side of food

waste. Zach Conrad is a researcher at the College of William and Mary. He is a former

professor that specializes in Nutrition, Sustainability, and Food systems. There is no

political bias present in the article since it is based heavily on science. The article is

funded by BioMed Central. BioMed articles are peer reviewed and targeted towards

researchers. Conrads most recent publication is “Carbohydrate Intakes below

Recommendations with a High Intake of Fat Are associated with Higher Prevalence of

Metabolic Syndrome” which was published February of 2023. Conrads recent publication

is not politically biased and is heavily peer reviewed so there is no political bias. The
 [Last Name] 8

source work is handled extremely ethically, and all the sources are given ample amounts

of credit while not taking statistics out of context. The peer review also adds another

layer of ethicality meaning that there is little chance of plagiarism. This article was

extremely beneficial because of the sources and statistics given. The article was reliable

because of the peer review and concrete sources.

Intro Paragraph

A. Hook: Turn the pot to a light simmer. As it bubbles, softly add in a helping of olive oil

and vegetable broth. Add in minced garlic and a helping of chopped chives. Next toss in chopped

potatoes, minced shallots, chervil, roasted tomatoes, and a cup of white wine. As you stir the

soup, add in parsley, thyme, bay leaves, and pepper flakes. Go ahead and taste your concoction

before it is served to the guests. A taste so sensational it almost seems synesthesia melts off the

spoon and creates a classically smooth yet rich tone rippling off each taste bud. The soup is ready

to be presented with herb toppings and served to the guests

B. Introduce topic: Hard work and passion were boiled within the soup, but the hard

reality is the soup was thrown away, along with 30% of all food produced in the world. All the

work from soil to spoon in creation of the meal was inevitably for nothing. Misuse to this degree

is affecting the longevity of the planet and by causation humankind

C. Thesis: Food waste in America on a retail level has tipped the scale into no return, but

there are steps retailers could take that would even out the entrée.
 [Last Name] 9

Main Idea #1 There is no bigger fish to fry than food waste

1. Sub-point #1 – overabundance in restaurants can cause a calamitous state for the

planet.

a. Evidence – “30% of all food grown and produced never even reaches someone's

stomach” “30% of all food grown and produced never even reaches someone's stomach”

b. Follow up sentence – One third of all the food in a restaurant's pantry is never glazed,

chopped, or even eaten.

2. Sub-point #2 – Biodegradable substances that end up in landfills produce methane.

Biodegradable substances that end up in landfills produce methane.

a. Evidence – The highly potent chemical is the main greenhouse gas that expedites

climate change

b. Follow up sentence –. De trop hors-d'oeuvres parallels the ever-growing heaps of

waste contributing to toxic emissions.

3. Sub-point #3 – Surplus usage is not a foreign issue to be headlined on the news then

forgotten about.

a. Evidence – “, New York City brings in enough food waste a day to fill up one hundred

subway cars.

b. Follow up sentence – In our nation's backyard is where the seed of excess is sewed. In

our nation's backyard is where the seed of excess is sewed.

4. Conclusion for the body paragraph- Overconsumption is one of the leading issues in

the modern world and if there is no end in sight then humans will be scarcer than truffles.

.
 [Last Name] 10

A. Main Idea #2 food aesthetics and habits. A sentiment known in my kitchen growing

up was that mushy apples make the best pies.

1. Sub-point #1 – Unfortunately, retailers are pushing for great grandmas' recipes to be

updated.

a. Evidence – grocery stores have been throwing away produce that is deemed not

aesthetically pleasing.

b. Follow up sentence – Perfectly edible fruits, vegetables, and meat commodities are

thrown to the gutter and contribute to methane produced in landfills

2. Sub-point #2 – Salt of the earth is taken with a pinch and thrown over the shoulder of

grocery stores while prepackaged snacks are restocked.

a. Evidence – “Less than 10% of Americans consume the recommended amounts of fruits

and vegetables, and 60–70% exceed the recommendations for empty calories like added sugars

and saturated fat”

b. Follow up sentence – Nutritional food is discarded, while Americans are left to

traverse food deserts in a wasteful environment.

3. Sub-point #3 – While trays are not being filled with Michael Obama style meals, the

portions served at restaurants are overwhelming.

a. Evidence – Americans throw out around a pound of food a day

b. Follow up sentence – Cornucopia type plates contribute to deterioration of the planet

and Americans well-being

4. Conclusion for the body paragraph- Bad eggs have cracked in the seams of food

retailers and the devilish consequences boil over onto the people
 [Last Name] 11

A. Main Idea #3 Food waste is seen as a hot potato by those who eat their words

1. Sub-point #1 - opposing voices have called reports mismanaged for calling food waste

a plight.

a. Evidence – Throwing away a Wendy's burger is throwing away an entire supply chain

of energy.

Follow up sentence – The production of a product uses billions of gallons of water, which

when wasted leads to a higher concentration of pollutants in spillways and water scarcity.

2. Sub-point #2 – While happy meals are popular with the kids, happy plates can be much

less common

a. Evidence – Parents argue that food waste is a terrible issue, but forcing children to

finish their meals can be detrimental to their mental health.

b. Follow up sentence – Resolutions could be found in the entrées of diners. A variety of

portions for the variety of people would lessen the impact of waste while l not harming a child's

eudaemonia

3. Sub-point #3 – Lastly, some have argued that food waste does not fix world hunger

and that renders the crisis inconsequential.

a. Evidence – Waste does create methane gas that will cause mass extinction if not

prevented.

b. Follow up sentence – Although people could still face food scarcity, solving the waste

catastrophe would avert the sixth mass extinction.

4. Conclusion for the body paragraph- In the thicket of voices spreading misinformation

and fear, it is important to locate the facts to support the best outcome.
 [Last Name] 12

A. Main Idea #4 Innovation is a piece of cake.

1. Sub-point #1 – Just as plastics can be recycled, so can food

a. Evidence – Benveniste states in her previously mentioned article, “A group of

engineering, tech and law entrepreneurs in Copenhagen founded Too Good to Go in 2016 to

connect customers hungry for discounted grub with restaurants that have extra food”.

B. Follow–up sentence – Leftover chicken tenders and other uneaten food can be bought

by customers. Reallocation of waste to those who may desperately need the discounted price

lessens the rottenness of waste.

2. Sub-point #2 – As for Maw-maw's secret pie recipe, there is still hope

a. Evidence –. Amyot remarks during her speech that legislation could be passed to make

it illegal for grocery stores to toss edible produce

b. Follow up sentence – Resources used in production and transport would not be

dispensed along with commodities.

Sub-point #2 – Retailers would donate items instead of contributing to food waste

3 a. Evidence – By donating non-esthetically pleasing goods, the hunger crisis could be

lessened, and a better diet would be available.

b. Follow up sentence – f Flora and fauna would flourish by the reuse of food.

Repurposing food would improve the lives of many and the possibilities for future generations

4. Conclusion for the body paragraph- Positive change on a retail level is possible and

would be the greatest advancement since sliced bread.

 [Last Name] 13

A. Paraphrase Thesis – Food waste is a recipe for disaster, but just as cheese goes with

wine, retailers are paired with change.

B. Summarize main points – Gut health over millions is in a pickle from wasteful

retailers. When produce that may not hold the apple of a customer's eye is thrown out methane

gas condensates, and healthy food is sparse. Restaurants fabricate an overindulgent atmosphere

which consumers discard, contributing to landfills

C. Provide Closure/Issue Challenge- Retailers are faced with a hard pill to swallow. The

food waste crisis is created from the cavity of their sweet tooth, but a solution could still be

served on a silver platter. Legislation could be written that deems throwing away consumable but

not marketable food away illegal. Entrepreneurial business models that transform what we

perceive as recycling. Innovation to save the planet also seems like low-hanging fruit. Retailers

must be able to pluck the fruit and bake a humble pie. Food waste is overwhelmingly their fault,

and the people have been left walking on eggshells. Before it is too late, manufacturers have all

the resources to give the people cake and solve the crisis.
[Last Name] 14