Perspective: In an era of excessive food waste, food critic TomSietsema issues a plea to restaurants. 'Cut down your portions.'
By Tom Sietsema Tom Sietsema Food critic Email Bio Follow Food critic March 25 at 10:15 AM The rules for “Outta Control” on the food site of the Minneapolis Star Tribune are simple: The dish has to be over the top in some way and preferably something customers can actually order off a menu.
From left: Lamar Roberts, Nikki Miraflor and Zach Vraa with a 15-pound ice cream sandwich at the Seventh Street Truck Park in St. Paul, Minn. At Gibsons Bar & Steakhouse in Chicago, one of the highest-grossing independent establishments in the country, gimlets are poured as if patrons requested doubles, and full-size fruit pies are cut in a mere four slices.
Maybe the now-entrenched, tapas-like way we’re eating around the country can help? Not necessarily. Anyone who holds up small plates as a force for good should know they represent more food than you think when servers recommend three or more plates per person, as is often the case.If this sounds like a first-world rant, the numbers suggest Americans should take heed. About 40 percent of adults are considered obese.
Taking home leftovers is an obvious strategy for waist/waste control — “pack up, pack up, pack up,” coaches Young, the dietitian — provided we actually end up eating them. Mine can’t be the only household with a refrigerator that needs to be cleared periodically of restaurant remains that are past their prime and need to get tossed. Sadly, the USDA reports that as much as 40 percent of food in the country goes to waste, with the single biggest source being our own homes.
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