I’ll start with traditional spinning and singing before I get to the point.
First of all, I am not a vegetarian. I was single for about seven many years. It all started after the Jewish holiday season, during which we eat nine meals of chicken and/or breast meat, with leftovers on weekdays. This is the best time to become a vegetarian because one feels like the Israelites in the desert after they demanded from Moses to provide them with meat. As I recall, God rained breast meat and potatoes, and even after a long nap the Israelites felt sick and followed a strict manna diet for 40 days and 40 nights.
Also, I wasn’t really a vegetarian. I ate fish. And I ate old leftovers of chicken on the grounds that the only thing worse than killing something to eat is killing something and throwing it in the trash. You can read more about this in my post, Shut Up and Eat (How to Quietly Become Triple).
Enough singing and spinning. Let’s leave the Israelis with their bloated bellies in the desert, and quickly move to a kosher steakhouse in the Tel Aviv port. A group of us were there for a business sponsored dinner. We were both about to order what we wanted to eat when the waiter suggested we get Carnivores’ Comestibles Carnival, a plate of two types of steak, lamb chops, chicken and squash or three.
We also ordered three to five “appetizers”, and from now on we call them “appetizers”, because all they do is kill your appetite. Appetizers are two slices of apple washed with cinnamon. Al Mana is a whole eggplant dipped in tahini and served with a loaf of bread. Add to this a plate of beef with rolls, focaccia with minced meat, and a chopped salad, and let your appetite.
After the meal, accompanied by a bottle of wine served by a bearded man still dripping from a disinfectant dip in a ritual bath (and not by our unclean servant), I wiped away the leftovers. Half a mince pie, half an eggplant with tahini, a third of a beef carpaccio with a roll, a whole chopped salad, a slice of lamb, two small slices, a chicken nugget, two emblematic squash and partridge in the pear tree remained. I estimate that each of us left over 400 grams (about a pound) of food on the table.
The restaurant is large and was crowded. I estimate they served 150 meals that night. If each recipient left 300g of food on the table, that would add up to 45kg of food (about 100lb), and much of the meat, chicken or fish would go to the trash. criminal.
I know my area and my calculations are a bit far away. Many people take leftovers home with them. Others force themselves to finish everything on their plate. However, you go out to eat, and you know how that works. You get hungry and order a little of everything on the menu, and after five or six bites your hunger starts to wane.
So, as a general good, here are three ways to eat fine dining while reducing waste.
Gradient consumption: Order one portion of your meal at a time, eat it, and then order more if you’re still hungry. Therefore, you can order concealers, finish them or almost finish them, and then politely order one or more main dishes. You’ll likely order less food when it’s time for the main course. Even if you’re stuffed, you should probably order dessert, but at most, order one dessert for every two people.
duty-unoItalian for two. This is an approach that my wife and I use frequently, and it involves ordering two disetizers and one master.
Register au serveur (Rae-Z-tae oh secretimmediately) means “waiter’s resistance”. Remember, the waiter wants to sell you more food than you can consume. Don’t let this piss you off, it’s their job, and it also increases the size of their tip. But during working hours they are not friends with your body or the environment and cause you to overeat or waste food or both.
Order less, eat less, waste less, straw more, and feel better.