Tom Douglas plans to cut restaurant portions to fight waste
Tom Douglas says he’s looking to cut portions to fight waste at his dozen Seattle restaurants (AP file photo)
While restaurant meals keep getting super sized, millions of Americans continue to go hungry. Seattle resterauter Tom Douglas says that needs to change.
The host of Seattle Kitchen is looking to cut portions and feed the hungry at the same time.
Douglas tells Q13 he’s regularly stunned by how much food goes to waste at his numerous Seattle restaurants.
“I just want the best for our customers and yet still, naturally in a restaurant you give them enough so they’re not hungry. But it’s often a little bit too much,” Douglas says.
A recent CDC study found the average restaurant meal grew four times larger than it was in the 1950’s, and 40 percent larger than meals in other countries. Douglas says it’s time to cut back.
“I think that we’re going to have to change our portions a bit and go to mostly separate things.”
Douglas says while he hasn’t worked out all the details, he’ll likely start with smaller portions at his Palace Kitchen, then do the same at all of his restaurants. He says he plans to start serving more meals “family style”, so that everyone can get enough but not overeat or waste left over food.
The issue is personal to Douglas. He’s worked tirelessly to fight hunger, serving on the board of Food Lifeline for over 20 years.
“The clean plate club is an axiom from way back. People just don’t eat everything anymore,” says Douglas.
By JOSH KERNS, MyNorthwest.com Reporter.