Going Green

            Why does it sometimes feel that you need a Physics degree to unwrap the packaging of some products? A lot of the time, I barely make it out of the store’s parking lot before I am tearing at the packaging as I try to gain access to the latest object of my desires.  By the time I get home, the packaging is scattered on the floor of my car, requiring a large trash bag to contain the mess.  Where am I going with this?  I am talking about the large amount of packaging that is used to package items for sale.  It can be a bit excessive sometimes considering it usually all ends up in the trash.  I should mention that I am by no means an environmentalist or an example of living a “green” lifestyle.  However, this issue should be a concern to everyone, the packaging usually comes from some of our most cherished resources like trees and petroleum and must go somewhere after the product is purchased (usually the trash and to landfills if it doesn’t end up as litter on the streets and in our beaches). 

SO, what does this have to do with food?  Well, food takeout containers are no different.  Think of all those paper coffee cups and plastic and Styrofoam food containers that are used to transport takeout food.  Santa Monica was recently awarded the 2010 Outstanding Waste Prevention Award from the California Resource Recovery Association (CRRA) for its ban on Non-Recyclable Plastic Disposable Food Service Containers.  The ordinance was unanimously passed by the Santa Monica City Council on January 9, 2007 but did not take effect until the following year. 

In effect, the ban prohibited the use of polystyrene (Styrofoam) and other non-recyclable plastics as containers for serving or transporting “ready-to-eat” food or beverages by “food providers” located within the City of Santa Monica.  Surprisingly, this is seen as a groundbreaking move as Californians Against Waste reports that only about 5% of Californians live in an area that requires takeout food packaging to be recyclable.  Oakland takes this type of ban one step further by adding a “Compostability Requirement” to its takeout food packaging laws, something that should become mandatory across our state and country.  The Santa Monica law has motivated many environmentally conscious food providers to adopt go the extra step by utilizing compostable packaging.  Things like cups made from corn, utensils and straws made from potato starch, and containers made from sugarcane fiber waste are becoming more and more prevalent in the city.  This is a huge improvement that takes by products from other manufacturing processes to create these compostable containers.  Having participated in Heal the Bay cleanups growing up, I have seen firsthand what the statistics show, the majority of trash in and around our beaches is primarily Styrofoam and plastic. 

            Of course the best way to eliminate this unneeded form of waste is to actually dine in at the restaurants.  So enjoy the atmosphere of eating out among your other restaurant patrons while doing your part to cut down on the amount of trash going into our landfills and being spread as litter.  At the very least, take note of those places that are environmentally conscious and going the extra step to use compostable products.  Now excuse me while I go hug a tree!  I kid, I kid…

Making the Grade

With the current debate over food truck health inspections in LA, this article provides some interesting insight.

Jin, Ginger Zhe, and Phillip Leslie. “The Effect of Information on Product Quality: Evidence from Restaurant Hygiene Grade Cards.” The Quarterly Journal of Economics 118.2 (2003): 409-451. Print.

            This article examines the effects of product quality information to consumers.  To do this, Jin and Leslie use data to analyze the effects of the policy change that required Los Angeles restaurants to post the results of health inspections.  This policy change occurred unexpectedly in 1998, although health inspections were being conducted prior, the posting of results became mandatory.  This study examines data sets from before and after the change to provide evidence of the effects the grade cards have had. 

            The study examines three different aspects to draw conclusions on the changes that the new health codes have had.  The conclusion is that the grade cards caused an increase in the hygiene quality of restaurants.  The study shows that the grade cards have increased the awareness of consumers to restaurant hygiene, increased inspection scores, and caused a decrease in the number of reported foodborne illnesses at hospitals.  This article was written in 2003 and utilizes hard data from before and after the grade card system was implemented.  In terms of restaurants, this study provides hard data to show the positive results of mandatory posting of health inspection grade cards.  This article is useful for those wishing to examine the effects mandatory health inspections and public disclosure can have on the hygiene quality of restaurants.  This is especially relevant currently as Los Angeles is attempting to develop a system to inspect and require posted results for food trucks. 

In Search

Here are recent comments I have made on some other excellent food blogs.

The first one is from "I'm Hungry and Proud of It"

Gjelina is one of my favorites and definitely worthy of two blog posts.  I too have never been disappointed with a dining experience at Gjelina.  Even with the current popularity of this restaurant, it seems like they have been keeping up with the demand.  The different dishes are uniquely delicious and presented like artwork.  A bottle of wine, some good friends, and Gjelina are the only ingredients needed for a perfect evening.  While it can get a bit busy and loud inside, the seating in the patio can provide a more relaxing atmosphere.  While looking at your pictures, I found myself reminiscing about the taste of the different dishes.  Before I knew it, I found myself reaching for my phone to get a reservation for next week.  I can’t wait!  

Here is another comment that I left on "FOOD, JE T'AIME"

Closed for good?  I hope not.  Anisette is one of those restaurants that has the ability to transport you to a distant country by walking through the front door.  The interior is reminiscent of a real French brasserie, making one completely oblivious that they are still in Santa Monica.  The onion soup is quite amazing with its cheese crust that surrounds the onion soup treasure at the center.  I have never been there for brunch but my dinners at this local restaurant have always been on point.  With that said, I can’t believe they are really closed.  I was there recently for some after dinner dessert that was just perfect.  Hopefully they will some how find a way to keep the doors open.