QUESTION Given that 1) people stopped going to restaurants, 2) they kept eating, & 3) farmers are dumping produce, dairy, meat owing to a surplus nobody wants, could it be that restaurants, (because of their need to maintain variety & excess quantities) waste a looot of food?
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2/ It is like an inverse problem vs problem. If you reverse engineer a dish based on ingredients you have at home, rather than decide on a given dish, for which the restaurant must carry at all times ALL ingredients (with no leeway), the mechanism is vastly more efficient.
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Replying to @nntaleb
Maybe it’s just because people eat different foods at restaurants vs. home.
4:57 PM - 1 May 2020
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