A study supported by ReFED and produced by a group of university and industry researchers finds that letting customers choose portion sizes is a largely untapped way to cut plate waste, the largest source of food waste in restaurants and other foodservice settings. The research suggests the approach can also help operators control costs and meet rising consumer demand for more control over what they eat when dining out.
Why uneaten food on the plate adds up
Plate waste refers to food that has been sold and served but never eaten. The study, titled "Customizable Portions: A Cost-Conscious Approach to Reducing Plate Waste," drew on expert interviews, industry surveys, waste audits, plate-level measurement and menu analysis. Researchers found that oversized portions, complex menus and diner behavior were among the most promising places to intervene. Several of the researchers' takeaways point to indulgent items, starches and default sides as the dishes most often left behind.
What consumers are asking for
Few operators currently offer flexible portions as a menu strategy, yet consumer data points to strong interest in greater control. The researchers link that interest to several overlapping pressures: cost-consciousness during an affordability squeeze, growing use of GLP-1 medications, a continued preference for snacking, and a broader sense of what "customization" should mean. A ReFED report cited in the study found that 59 percent of consumers said they would be more likely to visit restaurants that offer flexible portion sizes, and nearly half said they would pay slightly more for right-sized meals.
Practical steps for operators
- Set measurable food waste reduction targets, which the study describes as critical to success.
- Track front-of-house waste and use the data to inform portion and menu decisions.
- Train staff to talk with diners and gather feedback that can reduce waste and improve satisfaction.
- Present flexible portions as a benefit for both the business and the customer, since no single approach will suit every operation.
Limits of the findings
The research was based on expert interviews, an analysis of dozens of menus, a survey and in-house waste audits at four foodservice locations, so its sample is limited. Most operators surveyed did not view front-of-house waste as a problem, and only about one in five surveyed restaurants measure plate waste. The researchers plan further waste audits across more restaurant types and real-world portion trials, which will show whether the benefits hold across a wider range of settings.