I'm not sure that eating out solves the food waste problem. I'll agree that in theory centralizing food preparation could lead to increased efficiency, but in practice eating out is most often either a luxury or convince experience and emphasizes those two things much more than cost or efficiency. Maybe one day automation can reduce labor costs allowing restaurants to sell cheaper food, but no one has seemed to figure out that problem yet.

In addition to price (which is a function of efficiency), I wouldn't shift any more of my eating behavior to out of the house until the following problems are solved.

* Portion sizes. I usually eat 600-800 calories in a sitting at home. This portion size is considered a light meal in restaurants, and generally has less appealing options and ordering it sends weird social signals.

* Healthier food. Most restaurants use more oils and salt than my preference. The vegetables and fruit are usually less fresh than even Walmart/Kroger offers.

* Time investment. I can cook and clean maybe 25 different dishes in less than 20 minutes of focused work at home. Much more if you count semi-prepared foods that come frozen or in boxes. The only thing that competes with time investment is hot food delivery, which comes at about a 8x price premium compared to cooking.