Wednesday, Sept. 23, 2009 | Regarding your story “Next Recycling Target: Congealed Chili Cheese Fries”, I applaud the effort of the city to boost their recycling program by expanding the composting program.

However, an even easier way to reduce our waste is to start at the source. University cafeterias and restaurants (as well as dining establishments everywhere) could help by serving smaller portions!

If people are able to finish all the food on their plates without gorging themselves, then we wouldn’t have to throw out as much. Restaurants would save money by not having to buy and stock as much food (and risk having as much go bad). Considering that Americans eat way too much as it is (and are becoming more obese as a nation every year), this one small move could help solve several economic, environmental, and health issues together.

Dagny Salas was web editor at Voice of San Diego from 2010 to 2013. She was an investigative fellow at VOSD from 2009 to 2010.

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