The High Price We Pay for Cheap Food

Chef Arthur Potts-Dawson shares his personal vision for reducing restaurant and supermarket waste -- recycling, composting, and other methods.

And sustainable methods are crucial. Food producers are paid such low prices by the supermarkets for their produce that they are going out of business. And increased yield means increased use of fertilizers, pesticides and antibiotics in animals.

CNN reports:

"About 30 percent of fresh food is thrown away in supermarkets every day, although they will deny it ... Where are we going with this over-producing, over-consuming super-cheap food system? We are going global with a huge reliance on oil. But when the oil stops flowing, and our systems fail, no safety procedures are in place to help us."

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