Salt Lake Tribune | 1918-03-09 | Page 7 | East Laks System in Conserving Food

1ST LACKS SYSTEM in CONSERVING FOOD Salt Lake Man Gives Impressions Im-pressions Gained on New York Trip. The west is conserving foodstuffs in a much more systematic and effective manner than is the east, according to A. C. Rees, executive secretary of the manufacturers' Association of Utah, who has just returned from New York, where he attended a conference of the advisory committee of the National Council for Industrial Defense. "I was struck with the lack of system sys-tem and uniformity in the conservation methods of the east," said Mr. Rees. "In some places, for instance, they served butter in small slices like we do here, and in others they would cut a whole pound on tho table and let the patron help himself. "They observe wheatless and meatless meat-less days, but as to real conservation of food, they don't know what it is. Their menus are crammed full of substitutes for the meats and wheat, and there is little or no conservation in the amount of food consumed." Mr. Rees said he noted a tendency on the part of both empyoler and employee to get together now as never before in considering the interests of all concerned, con-cerned, aiid to co-operate for the one purpose of winning the war. "When matters arise affecting the industries," said' he, "employer and employee put their feet under the, table and discuss affairs. They strive to get together in every way possible."