Fact Sheets

Building the Business Case for Customizable Portions

ReFED | May 15, 2026

Two recent research projects from ReFED and partners show that restaurant owners and operators who offer portion customization have an opportunity to cut costs and attract new segments of customers who are looking for more control over their portions and menu options. This one-pager highlights key takeaways from this research, including that ReFED’s modeling estimates offering different portion sizes at restaurants has the potential to reduce 2.35 million tons of food waste annually while saving the foodservice sector $547 million.

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