John Trethewey from Montreux Switzerland said:

I travel a lot and see numerous 5* hotel brunch meals etc. I am always appalled at the amount that is still on serving dishes and tables - and in the serving rooms in the background - at the end of the 3 hour event week on week. Where does it all go, where did it come from? Who peeled the 2 million uneaten pink shrimps? I thoroughly support your site. At home I cook for one, for me the widower, and it's waste-not/want-not.
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