A Matter of Portions - An Opportunity on the Plate

Monday, August 20, 2018

It’s your dilemma as a chef: how to balance what your guests want with responsible choices in terms of nutrition, costs, and waste.

 

An important role for chefs

Because, as chefs, you set the standards for portion sizes outside of the home, you have the opportunity to have a positive impact on the way people in our communities eat. By leveraging culinary know-how, focusing on quality over quantity, and modelling appropriate portion sizes in every dish, you can shift people’s behaviour to healthier choices whilst keeping guests satisfied.

 

A healthier way to eat

Restaurant meals are often higher in sugar, fat and salt with larger portion sizes than meals prepared at home1 —but that doesn’t have to be the case. By taking steps such as increasing the amount of vegetables in a dish and preparing suitable portion sizes, you can improve the nutritional value of the meals you provide to your customers, and make a positive impact on their dietary intake.

 

A more sustainable approach

A further benefit of paying attention to portion sizes is the possibility of decreasing food waste, as smaller servings are likely to reduce the amount of uneaten food destined for the landfill. Reducing waste is important to a growing number of socially conscious restaurants and diners. Furthermore, cutting back on waste may also help reduce food costs and keep menu prices more stable.

There’s no time like the present to rethink portion sizes. Let’s head to the kitchen and get started.