Donna Thompson

Waste not, want not

Waste not, want not

What happens to surplus food? In so many cases, cafés, supermarkets, and restaurants direct it to places that make it available to people who are hungry.

A few weeks ago, I was having lunch at The Works when a woman came in and talked with the manager. Shortly thereafter, the manager went to the back and reemerged with three huge garbage bags full of bagels.

When I asked the manager about this, he informed me that The Works contributes its day-old bagels - as long as they're still fresh - and other food regularly to soup kitchens and shelters in the area.

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