Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-04
Food Saving In Public
Eating Places

Reports from only a feN sections
of the country indicate thar the pub
liz eating places hotels clubs. res
taurantS and dining car Service-are
saving immense quantities OF meats
and wheat thru voluntary adoption OF
~MeatIeSS Tuesdays and 'NheatlesS
Wednesdays II IS impossible at the
present 10 estimate the savings OF the
entire country. but figures from New
York City and the states Of MaSsa-
chusettS. Colorado, Nebraska. Michl
gan. Arkansas and Arizona may be
cited a. guide.
II there were Proportlonate say
ing in the family kitchen. there would
be no difficulty IN providing from
from Americas savings sufficient food
10 relieve the situation in Europe.
In New York City for the second
week of November. according to the
l.. s. Food Administration. hotels ana
restaurants saved 232.245 pounds OF
meat-becf pork and mutton-and
l-l554 pounds OF wheat Hour, In
October. savings IN Massachusetts
amounted to l.2S2S4u pounds of meat
and 9l4.040 pounds of flour. NOvem'
Der reports from Nebraska show Il
saving of i22.S22 pounds of meat. and
294.il9 pounds of -four Colorado. III
the same month. saved $3.50 pounds
of meat and 80 jSj pounds Of flour;
Michigan l34.14i pounds OF meat ana
S0.67l pounds OF flour; Arkansas 20
40 pounds Of meat and l4.l9S pounds
OF flour, Arizona 81 1Se pounds Of
meat and li907 pounds of -four One
railway dining car service alone
saved in "A single month l2,jIl pounds
of meat. Combined dining car sery'
ice saved i69.j0S pounds of meat and
g3S U9S pounds OF flour. One big
hotel in single month saved 30,29l
pounds of meat and "a 402 pounds OF
hCur.
These reports represent a greater
per capita reduction than would BE-
shown on their face Especially N
the East there have been heavy in
creases in the number Of meals
served in public eating places. These
, savings are determined by compar
: ing the consumption with figures fol
the corresponding period in 1916. Ii
} spite of material increases in thu
, number of meals served. there ha'
+. been a decided reduction in the tota
t amount of food consumed
t Fully 90 per cent of the hotel pro
2 prietors and restauranteurs hav'
G pledged their support to the food ad
ministration. All who are co.operal
!. ing with the administration are OF
|. serving the whealess and meatles
days, and by every other possibI
: means encouraging the conservatio
G o. our food supplies.
2. Even if Massachusetts savings
November we're no greater than
IS October and if New Works repo
e for "A week is used in establishing a
Il estimate for the month. we get fro
70 these few reports the following sa
il. ings for November .10l ZIG pounl
d of meat and 965,3S3 pounds Of whei
y -four. Three states combined sho
sugar saving of 249,92S pounds
d. 1t is almost impossible to appro
At innate the percentage of savings II
r. the public eating places OF the cou
r. try as whole One big hotel repoI
e, ed weekly -four saving Of almost
per cent. The same establishnel
rs has reported saving OF more tina
n A. per cent in meat.
nj The elimination OF waste has bee
@. far greater than the actual savn,
,e would indicate Hotel and restaura
" men have reported that there Is no
practically no waste in their kitchen
81 Everything Is served or sayed--evt
re tie entrais of chickens are sold
Ia soap makers Garbage cans are /
Is inc starved. getting their just deser
ed but no more. Table scraps that ca
;. not be used for food are stored
ce barrels and sold part being fed
SIS hogs and the rest used in MAXI
he soap and fertilizer