Reports

Customizable Portions: A Cost-Conscious Approach To Reducing Plate Waste

ReFED | March 9, 2026

Food waste is a significant and costly challenge for the U.S. foodservice industry, driven largely by front-of-house plate waste—food sold but not consumed—despite many reduction efforts targeting back-of-house and supply chain optimization. Portion customization presents a key solution, offering untapped potential to enhance profitability, support sustainability goals, and improve customer satisfaction.

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