We decided to go to a cafeteria to experience a common meal and observe the interactions between clients and the food they order.
We noticed that the dishes were served with ornaments made from food (vegetables, creams, sauces, etc.), the customers did not eat them and ended up wasted. A second thing was related to small portions of the order that people left behind and also ended up wasted.
Our conclusions are related to our cultural issues. First, the gourmet style exposes people to an esthetic-eatable dichotomy. Next, there is a consumer behavior to avoid social judgment of being seem as starving person for eating everything on the plate.