We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Smaller Portions At Eateries Might Help Solve The Food Waste Problem

March 25, 2019: 12:00 AM EST
Washington Post food critic Tom Sietsema says that in an era of global malnutrition – and, ironically, rampaging obesity – and burgeoning food waste, the nationwide restaurant practice of serving “dishes that practically call for building permits” is especially disturbing. For example, Gibsons Bar & Steakhouse in Chicago serves full-size fruit pies cut into “a mere four slices;” a sandwich at the Smith in Washington, D.C., comes with what looks like four cups of French fries; and New York’s Bistro Pierre Lapin serves a cote de porc a la "shake & bake" that weighs in at about a pound. Doggie bags are not the answer to waste because they often get tossed out at home. Reversing this trend requires the cooperation of restaurants and patrons. Restaurants could offer smaller portions of a dish while letting diners order more of it and pay for the privilege. Lastly, diners faced with huge plates of unwanted food could "share, share, share" with dining companions.[Image Credit: © RitaE from Pixabay]
Tom Sietsema, "In an era of excessive food waste, a plea to restaurants: Cut down your portions; Sure, we can ", Washington Post Blogs , March 25, 2019, © Washington Post
Company News
North America
United States of America
Companies, Organizations
Developed by Yuri Ingultsov Software Lab.