Customizable Portions: A Cost-Concious Approach to Reducing Plate Waste

Our new white paper examines how flexible portion options in restaurants can reduce waste, improve cost performance, and strengthen the guest experience.

Flexible Portions, Stronger Margins

 Customizable Portions: A Cost-Conscious Approach to Reducing PlateWaste, a new white paper examining how flexible portion options in restaurants can reduce waste, improve cost performance, and strengthen the guest experience.

Developed by the Portion Balance Coalition at Georgetown University and The Earth Commons Institute, the Culinary Institute of America, the Menus of Change University Research Collaborative, and ReFED.

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  • “The true cost of plate waste goes beyond just what’s being scraped into the trash. There are labor and ingredient costs related to preparing, selling, serving, and disposing the food left behind, for example. Customizable portion sizes offer a significant opportunity not just to reduce waste, but also to boost restaurants’ bottom lines.” — Abby Fammartino, MCURC co-chair