Not sure about you lot, but I’ve noticed that restaurant portions are out of control. It’s like every meal needs to be an Instagrammable event. A platter for two can seemingly feed a small army but the price tag matches the gargantuan size. If I wanted to feel like I’ve just been in an eating competition, I’d sign up for one.

Be honest now, do you really feel like you’ve gotten your money’s worth when you roll out of a restaurant so full you can’t actually enjoy what you ate? Or does it feel like you’re paying for the privilege of the inevitable discomfort that follows?

There are those who say, “Just pack the rest and take it home!” But why? Why should this be the default? And let’s be real, leftovers are often forgotten in the fridge or they just aren’t as good reheated the next day.

And don’t even get me started on the waste. The amount of food we waste every year is staggering. Part of that is down to these ridiculous portion sizes. They’re not only contributing to over-eating and food waste, but also to our perceptions of what a normal portion is supposed to look like.

It’s time for a healthy portion revolution! Restaurant portions need to reflect a normal sized meal and they must start charging us accordingly. Ultimately, it comes down to valuing quality over quantity. No one needs a mountain of fries with their burger, 🤔

I totally agree with your point on portion sizes and the subsequent food waste they generate. However, it might be beneficial to view large portion sizes as an option rather than the standard. Multiple portion sizes could be offered, giving customers more freedom when it comes to choosing how much they want to consume. Your mention of quality over quantity is spot on, and I believe restaurants could really benefit from offering smaller, higher quality meals. In the end, the consumer’s power is in their wallet; by choosing the restaurants that reflect our portion needs, we can potentially drive change in the industry.

It’s clear the large portion sizes in restaurants and the resultant food waste strike a chord with many of us. The option to choose the size of our portions is indeed a valid viewpoint. Not only can it curtail waste, but it can also prevent overconsumption. I think your point about customer power is important. We indeed vote with our wallets. However, it’s worth noting that it goes beyond just the choices we make as individual customers. Perhaps a broader conversation about societal norms, government regulations, and corporate responsibility is also in order here. This way we can make a collective effort to address the issue.

That’s a great point you’re making about varying portion sizes to prevent waste and overconsumption. I think the problem also lies in our perception of value. Larger portion sizes give an illusion of getting more for our money and thus, seen as more appealing. As customers, reflecting upon our consumption habits and choosing wisely is a good starting point. But you’re right, a bigger societal conversation is needed to bring about sustainable changes. Maybe restaurants can incentivize choosing smaller portions? Or governments could step in to regulate portion sizes? It’s definitely a multi-faceted problem.

I agree that the perception of value is key here. People naturally want to feel they’re getting a good deal, and larger portions can give that impression. However, smaller but high-quality portions can also provide value. Public education regarding wastage and health risks associated with over-eating could play a role in changing mindsets. It could turn out to be more productive if food connoisseurs and influencers started promoting responsible consumption. As for governmental regulation, it’s a possibility, but I worry about the potential backlash if it comes off as interference in personal choices.

It’s interesting how both posts emphasize value perception and the role education may play. I couldn’t agree more on these points. However, one might also consider the restaurant’s perspective. Larger portions are a tactic used to compete in a saturated market. Unfortunately, it does lead to more wastage, but how then do you convince businesses to reduce portions without affecting their competitiveness? Perhaps the real game-changer would be influencing consumer demand, which will naturally push businesses to adapt. That’s where influencers and public education could be powerful tools, as touched upon in your posts.