Smaller Portions Benefit Diners And Help Reduce Food Waste

A new fast-casual, “farm fresh” eatery opened recently in Washington, D.C., that operates on a novel business model. It offers smaller portions – half sandwiches, half pizzas, etc. – to people looking for less than “a ton of food” when they dine. The co-owner of Unum in Georgetown – it has sister restaurants elsewhere in the U.S. – said half portions allow customers to create “more of a tasting-menu experience:” they get to try more dishes than the usual appetizer and entrée. Diners have more control over the number of calories they consume, as well and, as an added and significant benefit, send less uneaten food to the trash barrels. That means a reduction in food waste, which the USDA says affects 30 to 40 percent of the food supply.  [Image Credit: © UnumDC.com ]