NEWS & ANNOUNCEMENTS
“Restaurant Portions Are About to Get Smaller. Are Americans Ready?”
by Kim Severson Published on September 24, 2024
Portion sizes in American restaurants shot up in the 1980s and never came down. The average serving of spaghetti and meatballs doubled. Bagels ballooned into six-inch-wide monstrosities. Burritos started to weigh more than a Harry Potter hardcover.
Nutritionists and policymakers haven’t had much success fighting portion creep, which has been linked to health problems associated with obesity. Attempts to legislate soda sizes were shot down. Calorie counts on menus have largely gone ignored and might even be harmful. Even celebrity-dusted public health campaigns from the White House didn’t move the needle much.
NEWS & ANNOUNCEMENTS
“New Report Highlights The Sweet Side Of Ultra-Processed Foods”
by Hank Cardello Published on September 26, 2024
With ultra-processed foods (UPFs) replacing “junk food” as the new bogeyman for public health advocates, a new study published by the Georgetown University Business for Impact Center (full disclosure: I am one of the authors) reveals that all UPFs are not created equal. The report spotlighted that candy in particular was the exception, since that category contributes only 6.4% of added sugars and less than 2% of our calories. The most surprising discovery is that the “healthiest of the healthiest” consumer cohort in the study purchased candy 26% more frequently than the general population.
NEWS & ANNOUNCEMENTS
“Power of Portions” report finds smaller portions can help tackle obesity and food waste
by Hank Cardello Published on Mar 28, 2024
A new report released last week by Georgetown University’s Portion Balance Coalition spotlights the growing importance of smaller portions to consumers. The study, which was supported by six Coalition members – the American Beverage Association, the American Frozen Food Institute, General Mills, Kraft Heinz, Mondelēz International and the National Confectioners Association – illustrates that more and more consumers want smaller portions, that they are confused about how much they should eat, and that smaller portions should be part of the toolbox to help turn the tide on the US’s obesity and food waste crises.
NEWS & ANNOUNCEMENTS
Portions play pivotal role in promoting consumer health, reducing food waste, Georgetown University reports
March 25, 2024 By Ryan Daily
Reducing portion sizes across the food and beverage industry, including foodservice, can have a profound impact on consumer health and help combat food waste, Georgetown University's McDonough School of Business shared in a recent report.
NEWS & ANNOUNCEMENTS
The Power of Portions: How Reducing Portion Sizes Can Cut Food Waste & Tackle Obesity
By Anay Mridul Published on Mar 26, 2024
Reducing portion sizes of food and beverage offerings in both the foodservice and packaged goods spaces can address the United States’ growing food waste and obesity problems, according to a new report.
In 2014, the McKinsey Global Institute pinpointed portion control as the best intervention to prevent long-term health disabilities and reduce obesity rates. Building on that work a decade later, the Portion Balance Coalition (PBC) at Georgetown University’s McDonough School of Business has produced a new report that links portion sizes to food waste and obesity.
NEWS & ANNOUNCEMENTS
Portion Balance Coalition to Participate in the White House Challenge to End Hunger and Build Healthy Communities
Washington, D.C. — The Portion Balance Coalition (PBC), led by Business for Impact at Georgetown University’s McDonough School of Business, was recognized by the Biden-Harris Administration as one of 141 participants in the White House Challenge to End Hunger and Build Healthy Communities, a key initiative of the administration’s National Strategy on Hunger, Nutrition, and Health.
Watch the replay of the February 27th, 2024 White House announcement.