3 ms·

If you are consuming meat in 3 weeks either buy it and freeze it or buy it in three weeks. These plastic uses are solutions to problems that don't exist.

gruez 4y ago
> If you are consuming meat in 3 weeks either buy it and freeze it or buy it in three weeks. Freezing ruins the texture of the meat. Buying it in 3 weeks is more expensive because it's no longer on sale. Given the choice between slightly more plastic and saving $1+/lb, I'm choosing latter every time. Also, you focusing on the consumer side entirely misses the retail side. According to the USDA 7% of meat/seafood is lost due to spoilage at the retail level alone. This is with plastic packaging. Going back to wrapping everything with pink butcher paper will certainly be worse. https://www.ers.usda.gov/webdocs/publications/44306/10895_eib44.pdf https://www.ers.usda.gov/webdocs/publications/44306/10895_ei...
- DoingIsLearning 4y ago
  I strongly disagree, plastic wrapping is the same as clorinating chicken. You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain. > Freezing ruins the texture of the meat. Unless you are grilling some very premium beef cut and eating it without any rub or marination, I strongly doubt the majority of people would even know the 'texture' difference in a blind test.
  - Retric 4y ago
    It’s not just about the cost at the supply chain. If hypothetically 3% more food spoils, that’s roughly equivalent to 3% of all environmental impact of all farming and fishing. All the pesticides, land use, runoff fertilizer, fuel, methane production etc adds up to vastly more than the costs from plastics. We think of costs in terms of money but shipping more crap means more fuel and thus more global warming etc.
  - gruez 4y ago
    > I strongly disagree, plastic wrapping is the same as clorinating chicken. >You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain. Vacuum packing meat increases shelf life because the lack of air halts aerobic decomposition. That's not something that can be replicated by "sanitary conditions".

gruez 4y ago

> If you are consuming meat in 3 weeks either buy it and freeze it or buy it in three weeks. Freezing ruins the texture of the meat. Buying it in 3 weeks is more expensive because it's no longer on sale. Given the choice between slightly more plastic and saving $1+/lb, I'm choosing latter every time. Also, you focusing on the consumer side entirely misses the retail side. According to the USDA 7% of meat/seafood is lost due to spoilage at the retail level alone. This is with plastic packaging. Going back to wrapping everything with pink butcher paper will certainly be worse. https://www.ers.usda.gov/webdocs/publications/44306/10895_eib44.pdf https://www.ers.usda.gov/webdocs/publications/44306/10895_ei...

DoingIsLearning 4y ago
I strongly disagree, plastic wrapping is the same as clorinating chicken. You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain. > Freezing ruins the texture of the meat. Unless you are grilling some very premium beef cut and eating it without any rub or marination, I strongly doubt the majority of people would even know the 'texture' difference in a blind test.
- Retric 4y ago
  It’s not just about the cost at the supply chain. If hypothetically 3% more food spoils, that’s roughly equivalent to 3% of all environmental impact of all farming and fishing. All the pesticides, land use, runoff fertilizer, fuel, methane production etc adds up to vastly more than the costs from plastics. We think of costs in terms of money but shipping more crap means more fuel and thus more global warming etc.
- gruez 4y ago
  > I strongly disagree, plastic wrapping is the same as clorinating chicken. >You are introducing an extra industrial step to save the additional cost of maintain sanitary conditions throughout the supply chain. Vacuum packing meat increases shelf life because the lack of air halts aerobic decomposition. That's not something that can be replicated by "sanitary conditions".