| Wednesday, 04 May 2022 |
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Good morning [%first_name |Dear Reader%],
First, a little introduction. Some of you older Green Margins subscribers may have already come across my pieces here now and then, but if you are new, hi! I’m Shruti Sonal, cleantech writer for The Ken, and I’m steering this ship today.
In case you didn’t know, it’s wedding season in India. So last weekend, I found myself in a banquet hall that was hosting three different weddings on three different floors. Needless to say, that caused some confusion among the guests. But as entertaining or irritating as that was, depending on whether you were among the confused or not, there was something else that caught my attention.
The 40-page-long food menu that was given out to the guests.
So a question occurred to me: did the guests really eat all of that food?
The caterers had the answer. Not even close to 60%.
What happened to all the food that wasn’t eaten? Most of it quite literally went down the drain, or into the garbage.
