[cf100clunk]

Restaurants in the U.S.A. belonging to large franchise chains have portion sizes that are astonishingly large in comparison to those I've typically seen in my world travels, and the ingredients tend to be heavily processed.

Even quick snacks found at U.S. gas stations (when I'm running late) consist chiefly of mass-produced, sugary, heavily processed desserts like Twinkies and HoHos, whereas options for fresh fruit and locally made goods with natural ingredients are often not to be found. I take a pass and look for an open supermarket instead. I doubt that it is a supply chain issue: in the north of Scandinavia and Canada, the outback of Australia, and especially through Asia it is almost always possible to get somewheat healthy quick snacks of a local variety at roadside petrol stations.

[HEmanZ]

The cultural attitude about appropriate portions in America bothers me a lot. People blame restaurants but just anecdotally from my own life, Americans will refuse to eat at restaurants that serve “European size” portions. Restaurants in most of the US go out of business if they don’t serve a 3k calorie meal, American patrons won’t go there.

[nradov]

Europe isn't a monolith. Restaurant portions in the Balkans don't seem any smaller. Maybe even larger on average.

As a large man who exercises a lot I do refuse to patronize restaurants that serve tiny portions (unless I'm specifically intending to order multiple small plates for tapas or sushi or something). And you're exaggerating with the "3k calorie meal" thing. That rarely shows up on real restaurant menus. Most of them top out at around half that much for a regular entree and a customer would have to add beverages, appetizers, and dessert to reach 3k.

[cf100clunk]

Agreed, portion size expectations by U.S. patrons presents a chicken-and-egg (worse if both are fried) problem for restaurateurs.