Read the Conservative Treehouse link in my post No. 254.
Ok, I understand about packaging hang-ups (restaurant suppliers don’t use the same packaging we see in grocery stores) and so on, but per the article a lot of what’s going on is simple lack of demand. That brings up interesting questions the article does not address.
People still have to eat.
Are they literally eating less? (I suppose that is possible, as “portion control” may be easier at home than at the buffet, etc. I know I used to have a tendency to “try to get my money’s worth” if I went to a buffet, but then I was a very active skinny guy who never put on any weight until I was in my late 40’s. When I went to trade shows in Las Vegas, I’d hit those breakfast buffets and be good until supper (usually around 8-9 pm), then would be ready for another huge meal. Yeah, I know, it was probably not a good pattern, but I didn’t start putting on weight until I started eating on a more regular “normal” schedule!
Are people wasting less food? Now, me, I’m a “Scrooge” and if I (my family) splurges by going to a restaurant, anything left over (except in the very rare case of some serving not liked) goes home in the “doggie bag” to be eaten later. Usually not by the dog! At home, leftovers go in the fridge. (My daughter does not eat a lot and is really bad about dishing up more food that she will eat — Mom or I usually end up with the leftovers to eat at the next meal, if the leftovers are still palatable, anyway.) However, I know huge amounts of restaurant food are typically left behind by patrons, and I’ve seen a lot of that at homes, parties, etc., as well.
How much does the shift away from restaurants affect peoples’ diets? I can see this as being significant, but would it result in less dairy and meat consumption if the above factors are already accounted for? Literally, are people eating more salads & veggies and less dairy and meat because it’s recognized being overweight is a CV risk factor?