the nasally faggot jew pedo intoned at 7:20am

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593362)

https://www.healthycanning.com/pickled-green-tomatoes

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593367)

The recipe says these are “kosher-style”, but doesn’t say what it is that makes them kosher style. Perhaps it is the weaker pickling liquid.

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593371)

Here’s what is known from broader food-service waste data and why a precise pickle percentage doesn’t exist:

📊 General Restaurant Food Waste Context

In the restaurant and food service industry overall, about 4 %–10 % of all food purchased by a restaurant ends up thrown away before or after service — this includes prep waste, unsold food, and plate leftovers — though this isn’t pickle-specific.

Separate estimates suggest that 30-40 % of food available for consumption in the U.S. is never eaten (households and food service combined).

Studies of food service plate waste (not specific to delis) indicate an average of ~17.5 % of prepared foods can be thrown in the trash in institutional settings (schools, cafeterias) — again not specific to restaurant sides like pickles.

Another report finds that 84 % of unused restaurant food waste is discarded (not donated or recycled) — but doesn’t break down by item type.

🥒 Why Pickle-Specific Data Is Missing

Pickles and other condiments are typically free or nominal side items at delis. Restaurants do not usually track item-level waste the way they track major ingredients (meats, produce, mains).

As a result, even broad food-waste surveys lump all wasted food together rather than isolating pickles or pickled tomatoes.

Anecdotes from diners or deli staff might suggest some pickles go uneaten — especially if diners don’t want that bold flavor — but there’s no reliable percentage available from industry data or academic research.

🧠 Bottom Line

There is no published figure for what percentage of pickles or pickled tomatoes served by Jewish delis get thrown out uneaten. Pickle waste at delis would be a very small subset of overall restaurant food waste (which is often in the single-digit to tens-of-percent range for total food products), but precise numbers simply aren’t tracked or reported publicly.

If you’re asking for curiosity or research, gathering such data would likely require on-site waste audits at delis themselves — counting how many pickles are served versus how many are returned uneaten or disposed of.

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593384)

I’ve been to all the best kike delis in the world and have never seen or heard of this before now. Tomatoes are basically pre-pickled on the vine

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593600)

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593620)

https://www.healthycanning.com/pickled-green-tomatoes

(http://www.autoadmit.com/thread.php?thread_id=5822698&forum_id=2).#49593627)