Using smaller-sized plates in all-you-can-eat dining establishments to minimize consumer food waste
Cornell Professor Brian Wansink’s research on food psychology found that consumers given larger bowls took (and consumed) 16% more cereal than those with smaller bowls. Consumers generally find a 70% fill rate to be &ladquo;visually pleasing&radquo;, so smaller plates reduce the amount of food consumers serves themselves.
Conducting large-scale advocacy campaigns to raise awareness and educate consumers about ways to save money and prevent wasted food.
Eliminating trays in all-you-can-eat dining facilities to reduce over-portioning by consumers
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