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Armand commented on Food Waste v/s a Country's Culture

Hello Emily Getty and Bettina Fliegel, thanks for your comments!

Bettina, I totally agree on what you have said (giving away leftovers to family and friends, and freezing the rest for later), but my point was: I'm not sure to what extent is the shared food really consumed, as for the frozen food, not sure whether it's all consumed before it expires (some kind of cooked food cannot be consumed more than a couple of days later). The intent is of course not to waste food, but what happens in reality may be different. Food that is shared with family and friends after an event is free, it may not be necessarily linked to a need (guests may not have explicitly asked for it), and therefore it may be easier for guests to throw it away if they do not consume it right after the event. We have to dig deeper to find out what happens to food after it has been shared this way (given instead of requested). I'm not implying that everybody throws away food, but it's certainly not the opposite either.

As I posted in my reply to Lynn (https://challenges.openideo.com/challenge/food-waste/research/food-waste-v-s-a-country-s-culture/comments#!c-efc56a4072070e11e58e8c253022f3a5), food waste seems to be more prominent with the older generation than the younger. And yes, Emily, I think that country-wide campaigns and education may help in changing the older generation's perception of generosity and hospitality, and therefore encourage them to use innovative techniques to reduce the variety and quantity of food during events.

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Armand commented on Food Waste v/s a Country's Culture

Hello Lynn Huang , coming to think of it, in my opinion, quantity/diversity could be perceived to indicate the host's level of generosity and hospitality because he/she wants to please his/her guests. The latter are pleased when they can eat what they love, not what the host loves. Taste is more tightly linked to the type of food than it's quality. This can lead to serving a wide variety of food to please every taste. This is what mom tends to do, she prepares dishes based on the guests' preferences, and of course, not everyone has got the same preferences. Things get worse with the uncertainty of guests' preferences: Not knowing what dish(es) would be consumed the most, and so that not to end up with a shortage at the middle of the event, households tend to increase the quantity of selected dishes based on some predictions :)
This can be solved by surveying the guests beforehand, if possible, but it should be done in a subtle way so that not to cause a negative impact.
That's not to mention the starters that are usually a bundle in the Lebanese food.
Guests won't be able to eat out of each dish, certainly, therefore leading to left-overs.

I do not see higher quality ingredients, food, and dishes solving the above stated problem of guests' taste.

On the other hand, with the younger generation, couples tend to have less guests per event (and mainly close friends they know very well), less traditional Lebanese food and more foreign food, and much less quantities in their events. And this is where a focus on quality kicks-in to convey a sense of hospitality and generosity.

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Armand commented on Food Waste v/s a Country's Culture

Thanks for the answers Tessa Cook , I have downloaded the app myself (I'm in Paris, couldn't find listings around me though), and will discuss it with friends here and in Lebanon when I get the chance to. It looks pretty interesting!