waste

If your eyes are bigger than your stomach, one restaurant thinks you should pay the price for being too greedy. In an unprecedented move, Hayashi Ya, a Japanese buffet on Manhattan's Upper West Side, has begun adding a 30 percent surcharge for customers who don't finish food on their plate. In other words, the restaurant's $26.95 meal deal is all-you-can-eat — but not a bite more. According to Hayashi Ya's manager Ben Lin, the motivation behind adding a surcharge was twofold. First, it's an incentive for customers to only take what they can eat, thereby cutting down on waste. Second, it prevents the eatery from obtaining a surplus of ingredients, which hurts the restaurant's profitability.

There's been a lot of discussion over this charge, but I think it's legitimate. In this tight economy, restaurants are fighting to remain profitable. Although entire civilizations across the globe are in dire need of food, studies show that anywhere between 30 percent and 50 percent of edible food goes to waste. All factors considered, I think the surcharge is rather sensible. Do you think it's fair?

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Dave Bruno is a dude who gave himself a huge personal challenge when he penned the 100 Thing Challenge, which limits him to owning only 100 personal effects by November 12, 2008, and live with only 100 personal things from that date for one full year. Although there are some exceptions, such as his prized collection of Marklin Trains and memorabilia, the challenge is a noble attempt to develop consumer discipline. Some might argue that restraining from frivolous spending is a threat to our economy, but what it does do is tame that environmentally un-friendly beast called waste. Living simply, with only true necessities, is the most eco chic thing a person can do.
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Justin Gignac, a graduate of New York's School of Visual Arts, picks up trash off of the streets of New York City. But, you won't find him in a sanitation department uniform. He actually fills bags with subway passes, Broadway tickets, coffee cups, phone book pages, and other NYC junk and carefully arranges them in plastic cubes, which are then signed, numbered, and dated in slick Helvetica typeface and sells them for 50 smackers — "making them perfect for anyone who wants their own piece of the NYC landscape," he says. Gignac has sold over 1,000 of his trash cubes, each unique, leak-free, and smell-free. The initiative to repurpose trash spawned from a conversation with a colleague who said package design wasn't important; "I figured the only way to prove them wrong would be to try to package something that absolutely nobody in their right mind would ever want to buy," he rebutted. A fresh way to look at recycling . . . or exporting: his cubes can now be found in 41 states and 91 countries.
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