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How much plastic does a "modern" (sous vide, vacuum-sealing, etc.) restaurant use?

lamb_da_calculus | Jan 1, 201404:35 PM

I bought a copy of the VOLT ink. cookbook a few days ago and out of a ~300 page book there are maybe 5-10 recipes that don't involve sous vide or vacuum sealing (i.e. don't require large plastic bags). I have nothing against either of these techniques but it did make me wonder how many plastic bags get used up on a daily basis by kitchens that do this sort of cooking. I wouldn't imagine that bags get re-used. Anyone know?

(It's not like I have some sort of environmental polemic ready if the numbers are high, I'm just curious.)

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