(full site)
Fark.com

Back To Main
   Quit worrying about your assault rifle. The real and now threat from the government is to your pizza

05 Jan 2013 03:09 PM   |   13378 clicks   |   Reason Magazine
Showing 1-50 of 245 comments
Refresh Page 2
View Comments:
St_Francis_P     
From that article, I can see the ruling may need work. From the headline, I can see that subby sounds fat.

05 Jan 2013 09:48 AM
Dancin_In_Anson    [TotalFark]  

St_Francis_P: I can see the ruling may need work


Or repeal.

St_Francis_P: I can see that subby sounds fat.


210. Down from a high of 270 (I'm 6'4").  Did it without this rule and still enjoy pizza as well. Go figure.

05 Jan 2013 09:53 AM
Gulper Eel    [TotalFark]  
Clearly the flaw with this regulation is that it does not also mandate that calorie counts show up on the (also mandated) video screen on all telephones, both cellular and land-line, that are used to transmit orders to pizzerias.

Why do you oppose common-sense ideas such as this? How's about you see what it's like in Somalia if you don't like this idea?

05 Jan 2013 09:58 AM
ZAZ    [TotalFark]  
Will it be illegal to make pizzas to order because nutritional information has not been calculated?

We already had a newspaper story about a school cutting out a salad bar because it was not possible to measure nutritional information or ration calories in a self-serve environment.

05 Jan 2013 10:08 AM
GAT_00     

ZAZ: Will it be illegal to make pizzas to order because nutritional information has not been calculated?

We already had a newspaper story about a school cutting out a salad bar because it was not possible to measure nutritional information or ration calories in a self-serve environment.


Pizzas are made with set ingredients, the nutritional information of which can be easily determined.  Even made to order, you know that when someone orders a pepperoni pizza, you are going to use say 4 ounces of pepperoni on that pizza.  They order double, it's 8 ounces.  It's not difficult.

05 Jan 2013 10:14 AM
Blues_X    [TotalFark]  
Calories in types of crust by size.

Calories in each topping.

This is just like goddamned rocket science.

05 Jan 2013 10:31 AM
SundaesChild    [TotalFark]  
They can have my pizza when they pry it from my cold, dead, fat fingers.

05 Jan 2013 11:10 AM
Hoban Washburne    [TotalFark]  
My ADD kicked in, and it didn't seem like the article was very clear to me.  Will it just be the large pizza chains like Papa John's and Pizza Hut or will it include small local places?

05 Jan 2013 11:41 AM
Rev.K    [TotalFark]  
FTA:

"I think pizza places should label calories-really, they can figure out how to do it," New York University professor of public health Marion Nestle

Uh. Yeah. They can.

Case closed.

05 Jan 2013 11:50 AM
ArkAngel    [TotalFark]  

GAT_00: ZAZ: Will it be illegal to make pizzas to order because nutritional information has not been calculated?

We already had a newspaper story about a school cutting out a salad bar because it was not possible to measure nutritional information or ration calories in a self-serve environment.

Pizzas are made with set ingredients, the nutritional information of which can be easily determined.  Even made to order, you know that when someone orders a pepperoni pizza, you are going to use say 4 ounces of pepperoni on that pizza.  They order double, it's 8 ounces.  It's not difficult.


What they're saying is that it's impossible to list the nutritional information for every single possible pizza, as the law requires. And while ingredients may be used in the approximate same amount for all, it's not set, as most are made purely by hand without scoops

05 Jan 2013 11:50 AM
Rev.K    [TotalFark]  

ArkAngel: What they're saying is that it's impossible to list the nutritional information for every single possible pizza, as the law requires. And while ingredients may be used in the approximate same amount for all, it's not set, as most are made purely by hand without scoops


The United States put a man on the moon in 1969, but goddamn it, this is just too much.

05 Jan 2013 11:55 AM
duffblue     
Wow people really need the government to tell them how to do everything. I can see how the anti-gun movement got rolling. You guys really don't question anything, do you? How hard is it to just not be a fatass?

05 Jan 2013 12:02 PM
Dancin_In_Anson    [TotalFark]  

duffblue: You guys really don't question anything, do you?


The question authority generation has given way to the do as your told it's for the good of society generation.

05 Jan 2013 12:05 PM
vpb    [TotalFark]  

duffblue: Wow people really need the government to tell them how to do everything. I can see how the anti-gun movement got rolling. You guys really don't question anything, do you? How hard is it to just not be a fatass?


Kind of difficult if you don't know what you are eating.  Why would anyone want something like that kept from them?

05 Jan 2013 12:10 PM
GAT_00     

ArkAngel: GAT_00: ZAZ: Will it be illegal to make pizzas to order because nutritional information has not been calculated?

We already had a newspaper story about a school cutting out a salad bar because it was not possible to measure nutritional information or ration calories in a self-serve environment.

Pizzas are made with set ingredients, the nutritional information of which can be easily determined.  Even made to order, you know that when someone orders a pepperoni pizza, you are going to use say 4 ounces of pepperoni on that pizza.  They order double, it's 8 ounces.  It's not difficult.

What they're saying is that it's impossible to list the nutritional information for every single possible pizza, as the law requires. And while ingredients may be used in the approximate same amount for all, it's not set, as most are made purely by hand without scoops


Sure it is.  A label generator, Excel software, easy.  You can use Open Office, so no cost there.  Hell, you don't need the label generator, just Excel and print the results when you've tallied everything in the spreadsheet and tape it to the farking box.  That's what, a minute of work, maybe?

05 Jan 2013 12:13 PM
Rev.K    [TotalFark]  

duffblue: You guys really don't question anything, do you?


I know!

F*cking nanny state libtardos. Why can't they eat whatever calorie-laden chemical bath is put in front of them. Now they want to know what's in it!

Stuck up ivory tower n0bama voters.

05 Jan 2013 12:16 PM
duffblue     

Rev.K: duffblue: You guys really don't question anything, do you?

I know!

F*cking nanny state libtardos. Why can't they eat whatever calorie-laden chemical bath is put in front of them. Now they want to know what's in it!

Stuck up ivory tower n0bama voters.


Yawn. Stop being a moron.


Don't buy "pizza" from Papa John's and you will know what's in your pie.

05 Jan 2013 12:23 PM
Dancin_In_Anson    [TotalFark]  

GAT_00: A label generator, Excel software, easy. You can use Open Office, so no cost there. Hell, you don't need the label generator, just Excel and print the results when you've tallied everything in the spreadsheet and tape it to the farking box. That's what, a minute of work, maybe?


Hey! I smell a business opportunity here. Perhaps an enterprising individual such as yourself could call on the local non chain joints and help them build these labels using all possible combinations and ingredients used. A minute or two per store with your laptop and a small fee later, they are in compliance! Win win man!

05 Jan 2013 12:30 PM
Blues_X    [TotalFark]  

Dancin_In_Anson: duffblue: You guys really don't question anything, do you?

The question authority generation has given way to the do as your told it's for the good of society generation.



Yes... giving nutritional info to a nation of fatasses is truly terrible.

05 Jan 2013 12:33 PM
Pud    [TotalFark]  
I just want a farking pizza. I was told there would be no math.

05 Jan 2013 12:38 PM
Dancin_In_Anson    [TotalFark]  
See what I mean?

Blues_X: Yes... giving nutritional info to a nation of fatasses is truly terrible


05 Jan 2013 12:38 PM
El_Perro    [TotalFark]  

Dancin_In_Anson: St_Francis_P: I can see the ruling may need work

Or repeal.


Why should it be repealed?  Should it be repealed solely as to pizza shops, or for all restaurants?

It seems like the free market crowd over at Reason (and here) should support more stringent labeling requirements. Y'know, since the supposedly greater efficiencies that come with free markets depend on (relatively) equ access to accurate information by consumers and between buyers and sellers. That is, if the free market crowd really supports free markets.

05 Jan 2013 12:53 PM
vpb    [TotalFark]  

El_Perro: Dancin_In_Anson: St_Francis_P: I can see the ruling may need work

Or repeal.

Why should it be repealed?  Should it be repealed solely as to pizza shops, or for all restaurants?

It seems like the free market crowd over at Reason (and here) should support more stringent labeling requirements. Y'know, since the supposedly greater efficiencies that come with free markets depend on (relatively) equ access to accurate information by consumers and between buyers and sellers. That is, if the free market crowd really supports free markets.


Free market means that business are free to control the market, not that the market itself is free of manipulation.

05 Jan 2013 01:00 PM
Dancin_In_Anson    [TotalFark]  

El_Perro: It seems like the free market crowd over at Reason (and here) should support more stringent labeling requirements. Y'know, since the supposedly greater efficiencies that come with free markets depend on (relatively) equ access to accurate information by consumers and between buyers and sellers. That is, if the free market crowd really supports free markets.


Man oh man. You're a regular Milton Friedman!

05 Jan 2013 01:08 PM
violentsalvation    [TotalFark]  
i798.photobucket.comView Full Size

Pizza warriors, fight back!

05 Jan 2013 01:08 PM
Sybarite    [TotalFark]  
From the studies I've seen so far, menu labeling results in modest improvements in what people order at sit-down restaurants but does nothing to change the way people consume fast food.

05 Jan 2013 01:12 PM
Endive Wombat    [TotalFark]  

GAT_00: Pizzas are made with set ingredients, the nutritional information of which can be easily determined. Even made to order, you know that when someone orders a pepperoni pizza, you are going to use say 4 ounces of pepperoni on that pizza. They order double, it's 8 ounces. It's not difficult.


Actually yes it is, and it is a stupid law too.  Pizza is not the healthiest food one can consume, this is no mystery.

Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores.  So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt.  Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego.  So your vendor replaces it with Steve's peperoni.  Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt.  And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.

The issue here with this law, to be compliant is that every singe store needs to be able to calculate with what they have on hand, and according to this article, no one is really sure if HUGE ranges are allowed.  Furthermore, how is a range of 500 calories to 3700 calories going to do anyone any good?  The article also points out that most customers will never see the signage, which results in a huge waste of money, possible floorspace or sign space.

Does any of what I am saying make any sense?

05 Jan 2013 02:12 PM
GAT_00     

Endive Wombat: Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores. So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt. Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego. So your vendor replaces it with Steve's peperoni. Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt. And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.


So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned.  Oh no, the world has fallen down.

05 Jan 2013 02:15 PM
Endive Wombat    [TotalFark]  

Hoban Washburne: My ADD kicked in, and it didn't seem like the article was very clear to me.  Will it just be the large pizza chains like Papa John's and Pizza Hut or will it include small local places?


My understanding is that it applies to those who have so many stores.  IIRC, and don't quote me on this, but I think 25 is the magic number.

Which brings us to an unintended consequence - The cost in opening up store number 26 has now risen dramatically as this law then requires an approx $5000 to be reinvested into each other store for new signage.  So in addition to the couple hundred thousand you may spend on opening up another store, now you are faced with an additional $125,000 cost that should not exist in the first place.

05 Jan 2013 02:17 PM
Dancin_In_Anson    [TotalFark]  

GAT_00: So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned. Oh no, the world has fallen down.


Got your business plan lined out yet?

05 Jan 2013 02:18 PM
Darth_Lukecash    [TotalFark]  
I'm in favor of this.

It's the right to have knowledge of the properties of the food you eat. It should include calories.

This will not prevent any restaurant from selling any food, nor from any one buying what they want to eat.

05 Jan 2013 02:20 PM
Shostie    [TotalFark]  

GAT_00: ArkAngel: GAT_00: ZAZ: Will it be illegal to make pizzas to order because nutritional information has not been calculated?

We already had a newspaper story about a school cutting out a salad bar because it was not possible to measure nutritional information or ration calories in a self-serve environment.

Pizzas are made with set ingredients, the nutritional information of which can be easily determined.  Even made to order, you know that when someone orders a pepperoni pizza, you are going to use say 4 ounces of pepperoni on that pizza.  They order double, it's 8 ounces.  It's not difficult.

What they're saying is that it's impossible to list the nutritional information for every single possible pizza, as the law requires. And while ingredients may be used in the approximate same amount for all, it's not set, as most are made purely by hand without scoops

Sure it is.  A label generator, Excel software, easy.  You can use Open Office, so no cost there.  Hell, you don't need the label generator, just Excel and print the results when you've tallied everything in the spreadsheet and tape it to the farking box.  That's what, a minute of work, maybe?


They already do this online. The question is whether they actual store locations should have to put calorie counts on their menu boards.

05 Jan 2013 02:21 PM
Endive Wombat    [TotalFark]  

GAT_00: Endive Wombat: Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores. So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt. Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego. So your vendor replaces it with Steve's peperoni. Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt. And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.

So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned.  Oh no, the world has fallen down.


It requires extra busy work that almost all customers will not care about.  Pizza is not healthy, its that simple.  Generally, eating out is not that healthy.  Do you want to know why restaurant food tastes so much better than what you make at home?  It's because they use 4x the butter and salt than you would use at home.  I am not trying to fight with you, I agree that on paper, this process seems easy, but there is a lot of extra work and expense that is burdensome to business.

05 Jan 2013 02:23 PM
Endive Wombat    [TotalFark]  

Endive Wombat: GAT_00: Endive Wombat: Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores. So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt. Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego. So your vendor replaces it with Steve's peperoni. Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt. And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.

So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned.  Oh no, the world has fallen down.

It requires extra busy work that almost all customers will not care about.  Pizza is not healthy, its that simple.  Generally, eating out is not that healthy.  Do you want to know why restaurant food tastes so much better than what you make at home?  It's because they use 4x the butter and salt than you would use at home.  I am not trying to fight with you, I agree that on paper, this process seems easy, but there is a lot of extra work and expense that is burdensome to business.


Also, this article has to do with the signage in store.  So changing numbers for a print out and your website, yes is easy...but with my example above, you are not going to reprint a sign because your vendor switched your mozzarella.

05 Jan 2013 02:26 PM
muck4doo     

Endive Wombat: Endive Wombat: GAT_00: Endive Wombat: Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores. So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt. Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego. So your vendor replaces it with Steve's peperoni. Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt. And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.

So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned.  Oh no, the world has fallen down.

It requires extra busy work that almost all customers will not care about.  Pizza is not healthy, its that simple.  Generally, eating out is not that healthy.  Do you want to know why restaurant food tastes so much better than what you make at home?  It's because they use 4x the butter and salt than you would use at home.  I am not trying to fight with you, I agree that on paper, this process seems easy, but there is a lot of extra work and expense that is burdensome to business.

Also, this article has to do with the signage in store.  So changing numbers for a print out and your website, yes is easy...but with my example above, you are not going to reprint a sign because your vendor switched your mozzarella.


Why not? Just send GAT in there with his magic laptop.

05 Jan 2013 02:29 PM
Darth_Lukecash    [TotalFark]  

Dancin_In_Anson: GAT_00: A label generator, Excel software, easy. You can use Open Office, so no cost there. Hell, you don't need the label generator, just Excel and print the results when you've tallied everything in the spreadsheet and tape it to the farking box. That's what, a minute of work, maybe?

Hey! I smell a business opportunity here. Perhaps an enterprising individual such as yourself could call on the local non chain joints and help them build these labels using all possible combinations and ingredients used. A minute or two per store with your laptop and a small fee later, they are in compliance! Win win man!


I have a friend who's father made a business making sure restaurants were in compliance to handicap and safety issues.

You who believe that Government creates no jobs forget that regulations often bring opportunities to those savvy enough to help business for a fee.

The lawyers learned this years ago...and has used the government to create jobs for them for years...

05 Jan 2013 02:30 PM
GAT_00     

Endive Wombat: but there is a lot of extra work


Which is what I've been arguing against.  This is actually pretty simple to do.  What's more, there are businesses already doing this, such as this burger place.  Clearly, the work to set this up isn't all that burdensome.

05 Jan 2013 02:34 PM
Dancin_In_Anson    [TotalFark]  

Darth_Lukecash: It's the right to have knowledge of the properties of the food you eat.


It's also your right to not eat where you don't want to.

Let's look at it like this...You and I are trying to decide on where to gab some pie and suds. We can go to the joint up the road as they have some righteous offerings and a solid selection of craft brews but no mention of calories or Dominoes who has the calorie count of their tomato paste covered cardboard boxes and Dr Pepper on their menu.

What choice will you make....besides forcing the small joint via government fiat to go through the added expense of hiring GAT_00 to do their calorie analysis for them?

05 Jan 2013 02:35 PM
Dancin_In_Anson    [TotalFark]  

Darth_Lukecash: The lawyers learned this years ago...and has used the government to create jobs for them for years...


Yea?

05 Jan 2013 02:36 PM
GAT_00     

Dancin_In_Anson: Darth_Lukecash: It's the right to have knowledge of the properties of the food you eat.

It's also your right to not eat where you don't want to.

Let's look at it like this...You and I are trying to decide on where to gab some pie and suds. We can go to the joint up the road as they have some righteous offerings and a solid selection of craft brews but no mention of calories or Dominoes who has the calorie count of their tomato paste covered cardboard boxes and Dr Pepper on their menu.

What choice will you make....besides forcing the small joint via government fiat to go through the added expense of hiring GAT_00 to do their calorie analysis for them?


I like how you keep arguing that small businesses are incompetent and incapable of adapting to changing conditions.  Those small businesses must be really awesome.

05 Jan 2013 02:48 PM
R.A.Danny     

GAT_00: Those small businesses must be really awesome.


They aren't operating at the margins that allow for "just a few extra minutes per meal" and can't while competing with the big guys.

05 Jan 2013 02:52 PM
Dancin_In_Anson    [TotalFark]  

GAT_00: I like how you keep arguing that small businesses are incompetent and incapable of adapting to changing conditions.


I said that where?

Yes, I'll wait.

05 Jan 2013 02:54 PM
R.A.Danny     
Someone loves Obama, McDonalds, and long walks with short eyes.

05 Jan 2013 02:59 PM
GAT_00     

Dancin_In_Anson: GAT_00: I like how you keep arguing that small businesses are incompetent and incapable of adapting to changing conditions.

I said that where?

Yes, I'll wait.


You think they can't manage to operate a spreadsheet without outsourcing it to someone else.

R.A.Danny: GAT_00: Those small businesses must be really awesome.

They aren't operating at the margins that allow for "just a few extra minutes per meal" and can't while competing with the big guys.


If they are that close to the red, they are unlikely to survive the next equipment failure anyway.

05 Jan 2013 03:03 PM
Rapmaster2000     
The Papa John's website displays nutrition information under each menu item

This is important for people like me who want to know the nutrition quality of white bread dipped in melted margarine mixed with salt.

05 Jan 2013 03:04 PM
Molavian     
F*ck you, it's f*cking pizza for f*ck's sake.

05 Jan 2013 03:11 PM
R.A.Danny     

GAT_00: If they are that close to the red, they are unlikely to survive the next equipment failure anyway.


Screw 'em. Pizza Hut can always pick up those jobs.

05 Jan 2013 03:12 PM
hbk72777     

GAT_00: Endive Wombat: Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores. So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt. Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego. So your vendor replaces it with Steve's peperoni. Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt. And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.

So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned.  Oh no, the world has fallen down.


He's in every single thread

damn

05 Jan 2013 03:12 PM
GAT_00     

R.A.Danny: GAT_00: If they are that close to the red, they are unlikely to survive the next equipment failure anyway.

Screw 'em. Pizza Hut can always pick up those jobs.


If operating a pre-set spreadsheet is too much for a business, how successful exactly do you think this business is?  How many jobs do you think they're creating?  What exactly do you think the lifespan of it is?

05 Jan 2013 03:13 PM
GAT_00     

hbk72777: GAT_00: Endive Wombat: Let's say you run a small group of pizza shops throughout the state of California, from north to south...let's say you've got 50 stores. So you get Bob's peperoni and 4 oz is 300 calories and 25mg of salt. Your food vendor or even Bob's is unable to get you Bob's peperoni for the next month for 11 of your stores in San Diego. So your vendor replaces it with Steve's peperoni. Obviously Bob and Steve make extremely similar products, but Steve may add just a little more fat and salt, resulting in 4oz being 310 calories and 30mg of salt. And your stores in Orange County are going to get a mix of Bob's and Steve's for the next two weeks, and a different cheese mix than that of your stores in San Francisco...you see how complicated this can get.

So the solution is to change a few numbers in the Excel spreadsheet I previously mentioned.  Oh no, the world has fallen down.

He's in every single thread

damn


Yes, every thread being the three currently active threads I have posts in.  Oh no, I have an opinion, the world has fallen down.

05 Jan 2013 03:14 PM
Showing 1-50 of 245 comments
Refresh Page 2
View Comments:
This thread is closed to new comments.


Back To Main

More Headlines:
Main | Sports | Business | Geek | Entertainment | Politics | Video | FarkUs | Contests | Fark Party | Combined