Imagine, for a moment, that you get your lunch from the same café every day. You get a turkey sandwich that’s a little too big for you to finish, but it’s a good value. Then one day, you come in and notice your turkey sandwich is a little bit smaller. Would you be annoyed? Or relieved that you weren’t wasting food?
As simple as it seems, issues like this one are the heart of the fight to end food waste. While we in the food service industry continue to make changes to reduce waste, many fear that those changes could disappoint customers.