Maybe a large batch could be pulped and used as mulch for growing dark green leafy vegetables (DGLV’s)?

Apparently, the extensive use of shredded glossy paper with colour inks is deprecated for growing vegetables because of the heavy metal content of the inks.

Nice try, tho’. I like the way you are thinking – practical, trying to save something from the wreckage in a way that might save the face of the organic sponsors, Organix who paid for this data analysis and who provided a foreword for this report…

On a usability testing note, the questionnaire included unclearly worded questions and did not provide explanatory footnotes. E.g., whether I cook from scratch or cook for the freezer, it is not unusual for my preparations to start with frying an onion. You will understand that this is not deep-frying and I am not referring to cooking battered onion rings, tempura or pakora in recycled fat. Nonetheless, Q. 60 asks how many times a child “Eat(s) fried food, takeaway food or foods cooked in heated fat?” Is sweating down onions or other vegetables in olive oil prior to making a soup, casserole, dhal or pasta sauce really equivalent to (say) a deep-fried, battered fish or chips? Does a stir-fry or frittata count or not? If the way in which somebody cooked the food, or its quantity, is relevant, then the question needs to be expressed differently and with appropriate nuance.