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Show LESS FOR THE GARBAGE MAN. J The Chicago commission of public works reports that I the amount of garbage collected in that city has been re- C duced from 400 tons to 200 tons daily, as the result it is I supposed of the food economy campaign. If similar re- 3 suits could be obtained in every hotel and every home, I much will have been done to remove the danger of a food I famine. Every individual person in the home, every guest at public eating places, must consider himself a member of the food conservation committee. If a person wants but " half a potato, he helps reducce the potato supply by one-half one-half if he helps himself to a whole one. The head of the household need not think he will seem ungenerous if he does not heap up the family plates with his helpings of food. If the children want more, let them come again two or three times. Hotel and restaurant wastes are still more lavish than in the homes. The average hotel in serving a meat order will provide bread, potatoes, and often one or two kinds of vegetables. In half the cases these side dishes are thrown away. Some restaurants are following the plan of asking each customer whether he wants bread, potatoes, pota-toes, and vegetables with his meat, and if he calls for them, they serve some or all of them without extra charge. This plan, if generally adopted, would save vast amounts of food and reduce costs. i Of course some eating places take advantage of the situation to make separate charges for bread, potatoes, and vegetables, meanwhile holding meat at the old figures. This may or may not be warranted by the advances in food costs, and probably the proprietor make an additional profit out of it. A fair way would be to make a separate charge for every side dish served, based on the actual cost of providing it, and then let people order and pay for just what they want and no more. This would be very effective as a food economizer. |