Food waste remains a major concern for foodservice operators, creating both  financial loss and environmental guilt. While many businesses track kitchen waste using technology, less attention has been given to “plate waste,” or the food customers don’t eat. New research highlights that a significant portion of waste comes from these uneaten servings, with many consumers admitting they regularly leave food behind. The study suggests that offering smaller portions could reduce waste, as many customers prefer right sized meals and may even pay more for them.

https://www.foodservicedirector.com/sustainability/research-shows-right-sizing-portions-can-stop-profit-margins-from-getting-trashed