Better restaurant meals: one idea for starters

SIR – I agree with Dr Nigel Downes (Letters, September 16) about large meal sizes in restaurants. I usually choose one or (if they are small) two starters instead of a main dish.

Mary Wright Amersham, Buckinghamshire

SIR – The simplest way for restaurants to improve our health would be by including “seasonal vegetables” in the cost of a course.

Most eateries charge extra for a “side order” of vegetables, as though they were an optional part of our diet.

Lesley Drew Shrewsbury

SIR – Dr Downes need not worry about a waste of food if restaurant customers do not finish their meals.

I was recently served a delicious meal about twice the size that I could eat. Without batting an eyelid, the waitress took away what I had left and returned it to me in a plastic container. “Too good to waste,” she said.

She was right. I put it in the freezer when I got home.

A week later, when I didn’t want to cook myself a meal, I heated it up and enjoyed it as much as the original.

Myra Spalton Macclesfield, Cheshire