Comments on: Kong-sized waste http://www.wastedfood.com/2007/05/10/kong-sized-waste/ a look at how America squanders nearly half of its food Wed, 08 Feb 2012 07:04:29 +0000 hourly 1 By: Maynard Balerio http://www.wastedfood.com/2007/05/10/kong-sized-waste/comment-page-1/#comment-263459 Maynard Balerio Mon, 26 Jul 2010 17:16:36 +0000 http://www.wastedfood.com/2007/05/10/kong-sized-waste/#comment-263459 It's a very important topic and overlooked by so many writers, even professionals. I appreciate your help getting people more aware of that subject. It’s a very important topic and overlooked by so many writers, even professionals. I appreciate your help getting people more aware of that subject.

]]> By: An http://www.wastedfood.com/2007/05/10/kong-sized-waste/comment-page-1/#comment-120692 An Sat, 11 Apr 2009 11:15:43 +0000 http://www.wastedfood.com/2007/05/10/kong-sized-waste/#comment-120692 Being from HK, I can definitely sympathise with the over exuberant amounts of food available, even on a single plate of food. The pay for what's left over charge is nothing new, although it's probably not picking up as much as we'd like for other reasons. Culturally, there is not-so-good (negative) connotation with doggy-bagging food from a meal, especially on business meals. So it's fairly often to see a large amount of food left over from a restaurant set course meal, and to see it thrown away. I know within my extended family there's rarely waste and we doggy-bagging, but still there are just large amounts of food leftover still. I wonder if they'd offer 2 size meals - a regular and a mega size. So there's a chance for most of the people to eat the smaller portion. Another thing I notice is a abundance of "set" meals - so you can get a 3 course meal cheaper than an a la carte (menu) based main. When I mean 3 course I mean daily soup/appetiser, main and a drink (usually popular non-alcohol drinks). That's a pretty good deal - but unless you have a giant stomach, some of it is going to waste. Being from HK, I can definitely sympathise with the over exuberant amounts of food available, even on a single plate of food.

The pay for what’s left over charge is nothing new, although it’s probably not picking up as much as we’d like for other reasons.

Culturally, there is not-so-good (negative) connotation with doggy-bagging food from a meal, especially on business meals. So it’s fairly often to see a large amount of food left over from a restaurant set course meal, and to see it thrown away.
I know within my extended family there’s rarely waste and we doggy-bagging, but still there are just large amounts of food leftover still.

I wonder if they’d offer 2 size meals – a regular and a mega size. So there’s a chance for most of the people to eat the smaller portion.

Another thing I notice is a abundance of “set” meals – so you can get a 3 course meal cheaper than an a la carte (menu) based main. When I mean 3 course I mean daily soup/appetiser, main and a drink (usually popular non-alcohol drinks). That’s a pretty good deal – but unless you have a giant stomach, some of it is going to waste.

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