Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste

Abstract

ObjectiveLarge portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.DesignConsumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.SettingA worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.SubjectsAdult worksite employees and restaurant patrons.ResultsReduced-size entrées accounted for 5·3–12·8 % and 18·8–31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.ConclusionsA relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

Food plate waste: factors influencing insinuated intention in a university food service setting

“…Males are more likely than females to continue eating when they are full and clear their plate and this is statistically significant at p <0.05. The results indicate that plate size positively influences the plate waste, it concurred with previous studies (Ferreira et al, 2013;Cohen et al, 2014;Berkowitz et al, 2016;Lorenz et al, 2017). Further, this research indicated that females strongly suggested that they are more influenced by plate size and more likely to waste food if they have a bigger plate.…”

Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home

“…Exemplarily, there are different intervention studies in this review which took place with reference to policies such as the National School Lunch Program in the United States which formulates general requirements for school lunch composition or with reference to general political discussions on nutrient labelling for food in out‐of‐home settings in different countries such as Canada or the United Kingdom. Moreover, different studies that will be discussed below have applied their findings to more general settings and thereby relate specific behavioural influences back to potential macrolevel improvements for healthier (i.e., Hakim & Meissen, ; Pulos & Leng, ) and more resource efficient food practices (i.e., Berkowitz, Marquart, Mykerezi, Degeneffe, & Reicks, ; Cohen, Richardson, Parker, Catalano, & Rimm, ). In this regard, also the activities mentioned in the introduction to ensure more sustainable consumption practices will provide a change within the macro‐environment.…”

“…A different way of applying portion sizes for influencing food intake is to offer different portion sizes openly at the point of food ordering. In a worksite canteen, Vermeer, Steenhuis, Leeuwis, Heymans, and Seidell () as well as Berkowitz et al () analysed the additional offer of small portion sizes for hot lunch meals. At consumer level, it appears that in both studies a reasonable share of guests, mainly female, was willing to choose a smaller portion when possible which resulted in reduced calorie intake.…”

Daily cost of consumer food wasted, inedible, and consumed in the United States, 2001–2016

“…Several strategies are available to help consumers navigate these complexities. For example, when eating meat and seafood dishes prepared outside of the home (at restaurants, for example), consumers can strive to match their hunger level with meal portion size by sharing meals and ordering smaller portions [31,32], and most eating establishments will provide containers for leftover portions [33]. Enhancing consumer educational efforts to reduce fruit and vegetable waste in the household will also be critically important.…”