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[–] 158 points 1 year ago (29 children)

even if the original volume was 1/10, that's a lot of wasted food

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  • [–] [S] 153 points 1 year ago (11 children)

    You should see grocery store dumpsters.

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  • [–] 42 points 1 year ago (9 children)

    You should see grocery store trash compactors. So much shit gets tossed and crushed

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  • [–] 17 points 1 year ago

    I saw once at my grocery store they were loading a bunch of boxes on a cart to transport them to the compactor in the back. They had a cart with some vertical metal bars, but no fully closed sides thus the boxes could easily fall off of the cart. So they got a roll of plastic wrap and wrapped around the whole damn cart to create these “walls” so the boxes wouldn’t fall off. The compactor in the back was maybe 200ft away. Smdh.

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  • [–] 5 points 1 year ago (7 children)
  • [–] 21 points 1 year ago (5 children)

    Careful not to such around long enough for the piggies to show up. Corporate considers it property theft, the ultimate crime.

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  • [–] 4 points 1 year ago (4 children)

    Also, some companies still put inedible chemicals like bleach or ammonia on their food trash to make it completely useless "as a legal measure" because otherwise homeless people who eat expired food might sue (according to the bean counters).

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  • [–] 2 points 1 year ago (3 children)

    This seems like a big liability. If they lock the dumpster or show other reasonable means of preventing scavengers then at best it's a deterrent and at worst intentionally poisoning people entrapped by the legal hurdle of vandalism.

    IDK, seems like one of those things where there's a kernel of truth but also possibly in-group rage bait.

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  • [–] 3 points 1 year ago (2 children)

    When I worked at a supermarket we did it to vegetables and meat, but I was told it was just to reduce the amount of maggots and flies that develop while we wait for trash day.

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  • [–] 2 points 1 year ago (1 child)

    I guess that's at least a less hateful reason. Still weird and harmful imo

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  • [–] 2 points 1 year ago

    Yeah we left the bread and some other stuff out in boxes near the dumpster on trash day. So the hungry at least got that.

    I would be hesitant to gift any of the meat to anyone by the time it gets tossed anyway. The vegetables were a shame though...

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  • [–] 21 points 1 year ago (16 children)

    I don't know why they'd be throwing away so much dough. The only things I could think of is they made it wrong, or it's very old.

    There's no way they accidentally made too much. Pizza shops usually have small dough mixers.

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  • [–] 41 points 1 year ago* (last edited 1 year ago) (4 children)

    If they're making actual yeast dough balls you can't make that to order. You need to prep them and put them in the fridge and if the proof time is too long then they go in the dumpster. If they were hoping for a rush and didn't get it for whatever reason that could be a lot of dough balls. And when we're talking about one of the cheapest inputs in the whole system, doing too much prep is much preferable to doing not enough. Losing a $10-$20 pizza sale because you were worried about a 20 cent waste product is poor business.

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  • I agree, but man flour has gone up. It's probably around $1 for the 3 cups of flour and yeast to make a dough now. Even still, their losses are minimal compared to what they expected to make. Wish they'd just bake the over proofed bread and send it to a shelter though. May not be the best bread but just roll it into loafs real fast and it'll taste fine

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  • [–] 2 points 1 year ago

    I say this as a baker, though. That is a ton of dough. I think way more than any pizza place is using. For a dumpster to be over flowing like that, you'd be taking well over several thousand pounds of dough. I've had to throw out 200 lbs of dough a few times over the years due to problems. It's barely a drop in the bucket.

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  • [–] 9 points 1 year ago (7 children)

    Bottom right is Peppes pizza. The bases come pre-sauced and frozen in packs of 20. You put them into an oiled pan and put racks of these pans into a leavening cupboard. They puff up a lot, but they need to be used the same day. Because they fall pretty quickly.

    My guess is that they accidentally dropped a couple of boxes down the stairs and shattered them to the point they couldn't be used. Tossed them into the bin without thinking and the midday sun took care of the rest.

    Similarly with chain pizza places like PJ's, the dough is made at a central location and distributed by truck twice a week. It's kept refrigerated for a while but it needs to be taken out of the fridge to rise. Sometimes franchises will order too much and it develops a black marbling of dead yeast, when it gets old. Can't sell it at that point so you toss it in the bin.

    In short it's a failure of capitalism.

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  • [–] 2 points 1 year ago (5 children)

    In short it’s a failure of capitalism.

    how is making a mistake while trying to adhere to food safety standards a failure of capitalism?

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  • [–] 3 points 1 year ago (4 children)

    I'm talking about the over ordering and generally crappy quality of products in the name of cutting costs. If you have to order dough a week ahead of time it tends to go bad. If you're making it fresh every day then it's never more than a day and a half old.

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  • [–] 3 points 1 year ago (3 children)

    I’m talking about the over ordering and generally crappy quality of products in the name of cutting costs

    this will never happen in communism /s

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  • [–] 5 points 1 year ago (2 children)

    Actually what I'm advocating is small businesses and sustainable food consumption. Generally speaking the larger a company becomes, the worse the product is and the more environmental damage it does. I've worked at both chains and independent restaurants and the difference in food waste is truly shocking.

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  • [–] 0 points 1 year ago* (1 child)

    how are independent restaurants not part of capitalism?

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  • Of course they are, but in the capitalist paradigm success is synonymous with profit. So giant multinational companies making shitty cheap products is the goal of capitalism, because it allows for the greatest profit. In other words Macdonald's is better closer to the perfect expression of capitalist ideals than the artisanal gastro-pub with the coffee and cocoa encrusted reindeer sliders because they are more profitable, despite the fact they sell industrial food adjacent waste as food.

    As a side note, do try coffee and cocoa encrusted reindeer sliders. You'll have to make them yourself because as far as I'm aware they aren't actually a menu item anywhere.

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  • [–] 7 points 1 year ago (1 child)

    Chains will usually ship the dough frozen from a central location, you then defrost it the night before you want to serve it. That means you need to project your sales for the next night otherwise it'll go bad. If you get it majorly wrong you'll be left with a load of dough that is bad

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  • [–] 2 points 1 year ago

    Ya, I was thinking maybe a power outage/fridge failure cause a whole fridge worth to need to be tossed at once, but most pizza shops are gonna try to toss as little dough as possible.

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  • [–] 59 points 1 year ago (8 children)

    At least they didn't pour it down the drain.

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  • [–] 96 points 1 year ago (6 children)

    It was the yeast they could do.

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  • [–] 19 points 1 year ago (3 children)

    Yeah, they really had to rise to the occasion here. Some people would have disposed of it irresponsibly, but I guess they're just bread better there, although whoever left it in the sun must have been baked.

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  • Wouldn't the water running just break it up and dissolve? Also the temperature outside in a metal dumpster is likely a lot better for proofing than down a drain in the ground with added water. At least I hope, because I know water/flour cakes up and is a pain to clean sometimes

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  • [–] 49 points 1 year ago (2 children)

    Will you join the Unity? Or will you die here?

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  • [–] 99 points 1 year ago (2 children)

    Looks like Pizza the Hutt.

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  • [–] 35 points 1 year ago (13 children)

    So how do you get rid of old dough?

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  • [–] 9 points 1 year ago (6 children)
  • [–] 22 points 1 year ago (5 children)

    PSA: Kidding aside, never do this.

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  • [–] 2 points 1 year ago (4 children)
  • [–] 13 points 1 year ago (2 children)

    Yeast is anaerobic, meaning that it doesn't need access to air to metabolize sugars into CO2. So it's not gonna stop expanding once down the drain. Add to that the very sticky dough surrounding it, and you basically have a recipe ideal for clogging a sewer drain.

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  • [–] 32 points 1 year ago

    this is the yeast of my problems

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  • [–] 30 points 1 year ago (3 children)

    This is like the start of a horror movie.

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  • [–] 25 points 1 year ago

    Weird thing to do to a cybertruck but I’m down

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  • With the heat from the sun hitting the dumpster too, hmm. That might actually be how they make theirs down the road.

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  • [–] 21 points 1 year ago

    Pizza the hut lives!

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  • [+] 19 points 1 year ago (4 children)
  • [–] 6 points 1 year ago (2 children)

    Really? Excuse my ignorance but I thought baker's yeast doesn't smell that bad?

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  • [–] 18 points 1 year ago

    Pizza the hut ate himself to death in there !

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  • [–] 18 points 1 year ago (1 child)

    When I was a teen working at Little Caesar’s, we set up a giant elastic band in our back door, and would launch our expired dough balls at the Burger King drive-thru window across the street. Then they’d call us and yell. Fun times.

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  • [–] 16 points 1 year ago

    I wonder if this was the inspiration for the 1993 Mario movie

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  • [–] 14 points 1 year ago

    It hungers.

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  • [–] 11 points 1 year ago (2 children)

    if the dough is unusable then there's really not much choice about what to do with it. I suppose you could partially cook it before tossing it, but that's a high cost option with regards to time, energy usage, and oven space.

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  • [–] 10 points 1 year ago* (last edited 1 year ago)

    These look like props from a Troma film.

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  • [–] 7 points 1 year ago

    So the early 90s movies were telling us the truth about ooze after all?

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  • [–] 7 points 1 year ago (2 children)

    PIZZZZZZUUUUUUUOOOOOOOOOOOOOOOOO!!!!!

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  • [+] 6 points 1 year ago (1 child)
  • [–] 5 points 1 year ago (1 child)

    Good place to collect wild yeast?

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  • [–] 4 points 1 year ago

    They thought they proved 'em wrong

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  • [–] 4 points 1 year ago

    That’s where the flavor comes from

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  • [–] 4 points 1 year ago* (last edited 1 year ago) (3 children)

    Which Peppes pizza is that in the bottom right?

    Edit: Peppes pizza -skjold in Bergen.

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  • [–] 3 points 1 year ago* (2 children)

    How did you identify that as peppes let alone Bergen? Like, the hue of the sauce?

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  • [–] 4 points 1 year ago (1 child)

    I spent several years working at Peppes and so I could recognise the sauce anywhere, Ragn sells is the company that provides dumpsters in Bergen, and nothing happens in Norway.

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  • [–] 3 points 1 year ago (1 child)
  • [–] 3 points 1 year ago (1 child)

    why not just make yeast expand for as long as possible? idk anything about cooking pizzas nor yeast

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  • [–] 2 points 1 year ago

    why not just make yeast expand for as long as possible

    The expanding part isn't making more dough, it's just eating starch and making carbon dioxide it's more or less a spongy balloon.

    if you walk over there with a shovel and whack it a few times it'll deflate back into the original volume.

    if you take a ball of pizza dough and let it rise and cook it, you'll get a loaf of bread.

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  • Reminds me of the Sweet Porridge tale.

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