While it is more commonly known that French people tend to take their time when dining (with a regular one hour or two for lunch break), dining etiquette rules in some countries might surprise you. In Scotland, it is not common and sometimes even considered unforgivable to ask for a doggy bag. Certain restaurants will refuse to pack away leftovers due to food poisoning concerns (Wasserstrom). According to the FDA guidelines, cooked leftovers should be refrigerated or frozen two hours after preparation. And they should be eaten within the next three to four days to avoid the increasing chance of food poisoning (Huffpost).
According to a recent report, about half a pound of food is wasted per meal in restaurants (GreenBlue). Buffets are one of the largest food wastes as people tend to overload their plates and can finish just over half of the food put out. Sadly, only 10 to 15 percent of the leftovers could be donated or repurposed, while the rest ended up in landfills (The New York Times). And of course, any request for a doggy bag or carryout container is most likely to be turned down.
To minimize food waste and manage portion sizes, businesses with buffets can consider eliminating trays, using plates with less surface area, and providing smaller serving cutleries to encourage customers to claim less food while still keeping customers satisfied (RecyclingWorks). Food donations from businesses such as hotels and restaurants to food banks can also play an important part in this. When donating prepared food, it is recommended to avoid dishes containing potentially hazardous foods that have been heated, chilled, and reheated; store dishes in shallow, single-use recyclable aluminum pans or clear plastic food-grade bags; package donations in smaller containers rather than larger ones; etc. (Urban waste)
At SOS, we have partnered with several notable organizations in Thailand – for example, Big C, CRG, MK, and CP Freshmart – in redistributing their surplus food to needed communities. In 2020, we have provided 1 million kgs of surplus food, or an equivalent of 4.2 million meals served to 235 communities from the network of 199 donors/collaborations across Thailand.
Writer: Ms. Panicha Opastirakul
Editor: Ms. Nantaporn Thirapongphaiboon
Banner Creator: Mr. Supachai Mongkolnit
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