More (or Less) for Your Money? The Case for Customizable Portions at Restaurants

The majority of food waste at restaurants comes from what consumers leave behind. Meanwhile, new research from ReFED and Datassential shows that consumers not only feel guilty about that, but nearly 60% would be more likely to visit a restaurant that offers customizable portions on their menu.

Join us for a conversation to explore why restaurant owners and operators who offer customizable portions may gain a competitive advantage in 2026 and beyond. Presenters will discuss new research from ReFED, Datassential, Georgetown University’s Portion Balance Coalition and The Earth Commons Institute, and Menus of Change University Research Collaborative that makes the business case—and the food waste reduction case—for letting consumers choose how much food they’re served.