Experience as a Flashlight: As I move into my senior years, I am learning there is a way to save on food which could be significant.
Most restaurants these days serve portion sizes that are way beyond most appetites. My step-daughter, for example, ordered meatloaf and was served 5 large pieces along with a heaping pile of potatoes and gravy. She couldn’t believe it.
When you’re on vacation, and you get a large portion, you are faced with either throwing out the extra food because you really can’t take the leftovers with you (no refrigeration) or stuffing yourself. Neither option seems good.
When you’re eating out and going home afterward, you don’t want to waste food either.
What my wife and travel we try splitting our meal. This cuts the cost of the meal in half and eliminates the leftover. When we’re going home afterward, we order two meals, but then save half of each for a second meal at home.
The bigger picture of course is food not wasted leaves a little bit more in the food supply chain. That extra meal not ordered will stay in the refrigerator. This cuts into the profits of the restaurant owner, but if thousands of people start doing this, it may get those owners to reduce the portions to realistic amounts. And this will put food back into the food supply chain. Saving food saves money and may even save lives.