Food Waste in FranceMain MenuIntroduction and ContentsAn in-depth analysis of food waste with specific reference to France's new bill of legislationStatements to DebatesSkimming the surface of the controversyDebates to ActorsDivining Deeper into Food WasteActors to NetworksA visualization of the academic and non-academic networks of food wasteNetworks to LocationsA Story MapLocations to TimelinesWorks CitedChristopher Dabonb440b7f1abad781129e9d2d59f7cf69ae8aa7810
Intentional Spoiling
12016-02-09T16:03:01-08:00Christopher Dabonb440b7f1abad781129e9d2d59f7cf69ae8aa781080966"They will no longer be allowed to render foodstuffs inedible by pouring water or bleach on them – previously a common practice" (Samuel, 2015).image_header2016-04-03T10:26:38-07:00Christopher Dabonb440b7f1abad781129e9d2d59f7cf69ae8aa7810Intentional spoiling refers to the common practice that takes place once food is disposed of. The process involves grocery store employees pouring bleach or other similar chemical products on food that they have deemed no longer useful or of value. The practice is said to be done as a way to deter anyone from searching through their garbage bins. The method is an extensive approach that has proved to be effective (Samuel, 2015).