my guess is that the lawmakers are responding to consumer requests.... some diners lack confidence in the ability of a server to package food in an appropriate manner. Not my experience at all, but I've heard...

not a surgery candidate, but I have a small-ish appetite and like to try many things...
so often will place the portion I am taking home on a side plate before eating my meal.

dinner leftovers; hot or cold noodle soup; cake; apple pie; cookies. Basically, everything that I eat (or most things that my kids had) would cause my MIL angst.

Actually, I've not seen any non-stick pans which would work on induction. Most of the pans, in my neck of the woods, are aluminum, and therefore not induction-friendly. What brand of pans are you using?

deboned turkey roasts
stuffed rolled beef roast
stuffed cabbage
buttermilk brined fried chicken
hand rolled tortelloni/tortellini
perogies/varenyky

pretty sure that the bundles are made up at random, for a specific weight (i.e., 3/4 lb). So, in the same philosophy as breaking bananas from the bunch, or splitting a bunch of grapes, yes, I would split up an asparagus bunch, if needed.

definitely not snap peas :)

Basic technique will go far! Also, work with your friend to understand food labels, so that she can purchase items with confidence. The celiac associations often have published lists or guides available for purchase.
That said, if your friend doesn't like to cook, then she could do well by going to talk w/ the GF specialists at her local Whole Foods.

but the stems can also be used :) I peel and then use the same as florets, or use for making soups

mostly, it sounds (to me) as though your dough needs a bit more moisture. 3 parts flour, 2 parts fat, 1 part water (by weight)

and yet... I make my dough with a stand mixer :)
Personal trick... freeze the butter/shortening, then grate with a coarse grater. Then toss or quick mix with cold water in a stand mixer or food processor.

herb jelly, from the Bernardin website (homecanning.ca) or Jardin (homecanning.com) to serve with roast lamb, or to mix with lemon and use to glaze roast chicken

and could use coconut oil instead of olive oil

mint, oregano, marjoram and basil are all related plants :)

use instead of butter or shortening in a biscuit dough; replace 1/2 of the fat in flaky pastry; melt and brush on whatever other protein you're roasting or grilling; poach garlic in it and then brush on bread; start sauteed aromatics for any dish with pork... I just keep it in a jar in the fridge.

A little kneading is in order. Think smear the dough across the worktop, and then gather together again. Then rest/chill to let the gluten relax again.
And if you think the dough needs a bit more liquid, use vodka; the alcohol (mostly) evaporates in cooking, but holds the dough together for workability.

If I need to be at a 10am event, I usually don't have time for more than coffee before I'm out the door. As a guest, I'd appreciate some sort of protein... cheese cubes or sliced meats, and some fruit (depending upon the cocktails) Croissants/rolls/biscuits are on my no-go list if I'm out in public.
How thoughtful of you, kjonyou, to consider providing some sustenance for your guests. Morning cocktails rather call out for a bite to eat :)

frankly, in order to reduce personal household waste, I recommend purchasing pre-washed salad greens for smaller households. The pre-washed greens are more likely to be consumed than any sort of lettuce which needs to be washed, dried and torn. And at $2.99/head for lettuces, a box of mixed greens is good value.

my kids use a saucepan on the stove to boil water. One of them does not have a microwave in her flat. Just a stove/range.

Waffles require a special piece of equipment. If one's apartment is tight on space, a waffle iron takes up valuable real estate. Which could possibly be used for a hand mixer, extra skillet, coffee maker (so that one can avoid buying a daily coffee), or electric kettle. And frozen toaster waffles are just so darned convenient :) I don't eat a lot of wheat product, and whenever my husband makes waffles, I want to have one, just to keep him company. But really, I'd like to get him some great quality frozen ones, and then just eat an egg or something else instead.

Slice and saute with garlic, olives, capers, halved cherry tomatoes. Toss with hot pasta, some cheese, and butter. Grind of pepper; maybe a squeeze of lemon.

Quick soup: Cook quinoa in a 4x volume of chicken stock with chopped onion. Add finely diced chicken and handful of frozen peas. Heat through. Garnish with lemon zest.

At 5'6", I would hardly consider myself "petite". But on banquettes, I often need a bit of a boost or back support. Cushions, or patio blankets, are very much appreciated.

My most recent flight was 14 hrs in the air, 2 hrs pre-flight at the airport, plus 2 hrs getting to the terminal. I completely appreciated the snack, purchased at the terminal, plus the 3 meals offered inflight. Also, I had some meal bars in my hand bag, "just in case". While I rarely pack shareable food, if I have extra, on the homebound leg, and the flight is delayed... of course I offer to my rowmates.

Even though refrigerating is "not a great idea", I firmly believe that storing food in ways which enables us to eat said food is better than allowing food to spoil. So, if your kitchen, like mine, stays "hot" (by North American standards) then to ahead and refrigerate food. Some items, such as tomatoes, will taste better if allowed to come to 15-20º before consuming. Basically, chilling is one method to slow down spoilage. Less spoilage = less waste.

use in small amounts, i.e. similarly to stock concentrate... to flavour poaching liquid for more salmon

and here I thought you were talkin' about bars that serve ice cream...

As a personal chef, with lots of dishwashing, this is just the sort of gift I would appreciate, especially if unscented...

We live in the PNW, and ambient temp of our southeast-facing kitchen averages 75-85º year-round, although much warmer on a sunny day. The double-walled butter dish houses about 1/2 stick of salted butter at any time. I tried a butter bell, but the dish got too hot in the sun, even w/ the water... and we ended up with butter floating in the lower chamber. Ick.

Clarified butter is nearly all fat, and much less of the "milk solid" content which actually spoils at room temp.

If you had a wine cooler, then you could put the spices in there :) But fridge sounds good to me. Cooler temps slow down oxidation. If you choose to store those "annual use" spices in the freezer, I would overwrap the package with a double layer of ziplock bag or something, to reduce condensation on the actual product.