The book is titled … The Aftermeal
This book is not fiction in fact, it is so painfully true that it hurts. All this that we have so easily thrown away.
Copyrighted and trademark by Fulton publishers.
Front cover by Fulton publishers.
If you are reading this book it is because you too care about our environment, enough to join us in our mission to save our planet. So, that they can continue to fight their battles. All I know is that there are two types of people in the world today: those who watch it happen. And those who make it happen. Proceeds from sale of this book would favor development of systems conducive to further the longevity of all life on earth. Care. We’re all in this boat together.
Ashes to ashe, dust to dust, liquids to liquids, this is a must!
- Discarded packaging, used wrappings, after product leftover, no longer useful presentation items.
- Foolish or pointless ideas, talk, or writing: nonsense.
- Discarded contaminated trash matter (I,e,. liquids, soda, paper, animal and vegetable matter, as from a kitchen): refuse.
- Any matter that is no longer wanted or needed, usually in an unmanageable condition, contaminated trash.
- The intentional combining of multiple types of waste products, (i.e., liquids, solids, animal and vegetable waste).
- The result of mixing of contaminated liquids which produces poisonous toxic liquids. Specifically, that which accumulates in black liner garbage bags.
- The rate of which ice melts from Ice capped lands.
- The amount of Ice we waste on a daily basis.
- The amount of ice water we put into creating our toxic lake.
Let us be clear that when it comes to trash and garbage we are talking about two different things. Trash is actually the byproduct of a billion trillion_dollar industry( i.e,. packaging, everything that is sold is contained within packaging, with regards to the food industry). Packaging is mandated by law. It is essential that everything that’s sold to a customer be packaged properly. thus an awfully great amount of energy, effort, and money go into packaging. Packaging usually is made from our earth’s natural resources. Like trees, silver, iron, gold and other natural resources which we spend billions of dollars to find, dig up, grow, or harvest in the first place, these raw materials that have value and can be recycled, remolded and easily transformed into other packaging or products. That’s what recycling is all about, giving post-packaging another life, getting two uses out of our most valuable limited resources.
Most post-packaging is not garbage and should not be placed in bags destined for garbage or landfill applications. Many items of post-packaging can be washed and returned for effective customer use over and over again, unless damaged.
Garbage, on the other hand is something destined for landfills and places out of sight, as it is mostly stuff that we don’t want to deal with on a daily basis. Even though garbage is unsightly and generally a mess, it’s becoming essentially necessary that we deal with garbage versus discarding it into our landfills as we are running out of space to put and place landfills.
Focusing on restaurants and food preparation and packaging there are many things that go into the black garbage bag that don’t belong there.
We at OMT are out to change the way you think about trash, with a focus on the “aftermeal”. waste creation and dissemination, thusly recycling.
There are many portals of pollution that exist today, but there is one that’s been staring us right in the face on a daily basis, one so simple that if we just only open our eyes and stop and think for a second that is all that it would take we would see it. An extra few seconds to solve one of the world’s worst most previously unnoticeable problems we have created simply by being lazy. Yes but we do it. Every single day.
After years of research and observation and just simply looking around at what is happening on our streets and city and businesses with respect to garbage, we noticed that one of the most aggressive of polluters is the restaurant industry. They have an untethered ability to create waste because of the almost very necessary default position that they possess in this country, one of providing our very sustenance, our varied food supply on a daily basis. That we overlook the problem that exists in most restaurants. They use water constantly to cook, clean, prepare our foods. We want them to be sanitary as one mistake in cleanliness could be catastrophic to many people. By law, and they must have bath room facilities. They have to provide free water to every patron who requests it or not.
Many restaurants who prepare food often use garbage disposal units that grind up leftover food items and flush the remains away, adding to fresh-water demands.
Each patron has to be provided with this clean sanitary environment, for breakfast, lunch, and dinner. Daily, American restaurants collectively create a great lake of Ice for drinking water, and other beverage consumption. This is very necessary though as many of our drinks are prepared for the purpose of including ice. The only problem with this is what we do with it just after we are finished drinking. This is equal to 113 trillion, million gallons of water per day, that usually gets thrown away, literally. Very fresh water, in the form of ice, bypasses our sewer system going straight to black liner garbage bags, in the form of cups of ice, thusly contributing to the leachate filling our landfills. Yes, the majority of weight in garbage is water, the majority of space used in garbage is from cups.
We are going to focus on that one main problem as we see it here; the aftermeal. What’s left after every meal. The leftovers, that piece of plastic fork, knife, spoon, that napkin those leftover bones and most importantly, that undrank cup of water and ice that you left on the table, probably still having the lid and straw in it. That is called unused, wasted, or in technical terms, potable water or gray water. Today, everywhere that you can look and see, in every restaurant and street corner, you will find that cup with ice still in it, in the garbage can.
Every time that black liner garbage bags gets at least twenty cups in it the bag has to be emptied, because its full now.
We recognize that the mixing of water in the form of ice or soda, with paper, animal, and vegetable waste products causes toxic liquids as garbage to accumulate in the bottom of most black liner garbage bags. Because modern waste collection systems have not improved since the creation of the black liner garbage bags, some ninety-plus years ago. Because modern waste retrieval collection systems do not provide proper liquid receptor mechanism to deal with liquids. Even though, the majority of weight in garbage is liquids or water.
Book was released 9/26/17 and is available also on Amazon, Barnes and Nobles, and local establishments.