When I used to work at McDonald’s (2001-2005) we always threw out a lot of food. When I first started there we used to keep a “buffer” of two of each popular sandwich (Big Mac, Quarter Pounder, cheeseburger, McChicken) ready in the warmer. They were good for 10 minutes and then we had to throw them out (of course sometimes we just changed the timers), but thankfully they moved towards making them only after being ordered.

However, thre was still a lot of waste generated by having to have the patties cooked in advance. Each tray had a timer of 20 minutes or so depending on the product and was supposed to be thrown out when the timer beeped. And the fries are only good for 7 minutes.

The restaurant did a good job at determining how many of each product to have ready during certain times and on certain days. Each area had charts posted of how much to have prepared. Clearly this was an issue of reducing the cost more than reducing wastefulness.

I like Tex-Mex beans and rice, even the next day, and always take them home. But a quick look around me at the restaurant shows I’m the exception. I’m with you on the second bowl of chips, and especially the part about not being able to stop munching on.

I think a $.25 fee for rice, the second bowl of chips (I don’t think it would fly for the first bowl), and asking for bread would be a great start. Having waited tables, I know that asking then bringing is more than twice the work (two trips to the table, two opportunities to be interrupted, an additional opportunity for the customer to think service has been delayed) but I’m for asking first anyway.

I realize there will always be some plate waste. Restaurants & customers want the plate to look nice: some carrot, some lettuce, a tomato, the color of beans & mex rice, salsa fresca, etc.

I do wish kitchens would compost. I drool at the thought of all those inputs that could go into my compost pile instead of the trash.

There are also more and more restaurants boasting that they use only local produce, or as much as possible, in their meals, which cuts down on both loads of waste (as they have to buy tighter) and transportation emissions.

And finally – and most noticeably different from other cities – every restaurant here composts. Some casual places (like pizzerias) even have the compost bin right near the trash and recyclables bins by the door, so patrons can dispose of their own waste properly.

Great website, I have you bookmarked now!

I was just talking with a chef about free bread–when and how much is supposed to be brought. He was lamenting how his restuarant used to give a quarter loaf, enabling the patron to fill up on that and a bowl of soup. Lost sales for the eatery.

On a separate facet, we agreed that asking a simple ‘Would you like some bread?’ would be wise to avoid the waste. Same goes for other freebies–white rice and the chips n salsa. Perhaps charging a nominal fee for these items would help separate those who wanted to eat them from those who do so just because it’s there (and they don’t want it to go to waste).

A pet peeve of mine is when the waiter plops down another bowl of free chips (that are impossible to stop munching on), especially when you’ve not even finished the first. Same goes for the unrequested free refill in another glass.

I disagree on rice and beans, though. That’s almost always specified on the menu–at least where I live–and enjoyed by yours truly.

2. Bringing food that the customer hasn’t asked for. Bread, butter, and glasses of water are the most common. The bread and butter lead to wasted food, the glasses to wasted water and dishwashing. In Tex-Mex restaurants it’s often beans and rice with a dish, in Chinese places it’s white rice. FYI, I’m not including the little treats that fancy restarants sometimes send out.

3. Having inadequate containers (styro clamshells don’t work for Tex-Mex beans and rice) and snobby attitudes to takeout.

4. Bringing another cup for a beverage refill instead of refilling the cup you have. Some places compound the waste by removing the cup you have before it’s empty.

5. Bread bowls. ‘Nuf sed.

All this is what the customer sees. There’s a whole nother conversation to have about what goes on in the kitchen.

As she said, it’d only work with free salads included in the price of the meal.

Bellen and Allie, I like the idea you both mention of having restaurants–either through waiters or web sites–give tips on how to use leftovers.

Also, the idea of having waiters encourage doggie bagging is huge. If taking leftovers home becomes the norm, that will really help.

Of course, it will help the most if that’s done in paper/recyclable containers (NOT styrofoam), as Ben and Bellen mentioned.

Allie, there has been a mini movement to offer smaller portions. Many chains, notably TGI Friday’s, now have smaller versions for a cheaper price. About time, too! One size fits all–poorly.