Restaurant menus can reduce waste with clearer portion cues.

Research from Thompson Rivers University led by Assistant Professor Yaou Hu finds unclear portion information can lead diners to over-order and contribute to avoidable restaurant food waste; the study tests contrast-based menu communication and was published in March 2026.

Assistant Professor Dr. Yaou Hu at Thompson Rivers University is researching how clearer menu communication can reduce unintentional food waste in restaurants and digital ordering. The work began from a real-world experience where unclear portion descriptions led to unexpected leftovers. The research draws on concepts such as information asymmetry and contrast effects and focuses on practical menu design changes rather than major operational shifts. The project is positioned within wider sustainability concerns and references the United Nations' Sustainable Development Goal 12.3. Key points: - The article reports that unclear portion information at the point of ordering can cause diners to order more than they can finish, contributing to avoidable food waste. - The research is led by Assistant Professor Yaou Hu in the Faculty of Adventure, Culinary Arts and Tourism at Thompson Rivers University. - One tested approach is contrast-based menu design, which shows portion size alongside familiar reference objects (for example, utensils) to make size easier to judge. - The related article, "Reducing portion size misperception and food waste in restaurants through contrast-based menu communication," was published in the March 2026 edition of the Journal of Hospitality and Tourism Management. - The ongoing project is supported by the Social Sciences and Humanities Research Council of Canada through an Insight Development Grant. Summary: The research indicates that clearer portion cues on menus could help reduce avoidable restaurant food waste and aligns with broader sustainability goals. Undetermined at this time.