Research

In early 2018, a Delphi study designed and administered by public health researchers at CUNY resulted in a Collaboration Roadmap with an article published in spring 2019.

Tools

The Portion Balance Coalition held workshops in fall 2018 to develop Consumer Experience Maps representing four Millennial personas.

Research & Reports

There has been extensive scientific research and reports conducted on the topic of portions and on obesity prevention in general. Below are a number of links to research that the PBC has referenced to inform its overall strategic plan and 2019 focus.

Consumer Behavior:

Consumer Attitude and Behaviour Towards Food Waste

A Systemic Review of Calorie Labeling and Modified Calorie Labeling Interventions: Impact on Consumer and Restaurant Behavior

Why is changing health-related behaviour so difficult?

Obesity Research:

Personal Responsibility and Obesity: A Constructive Approach to a Controversial Issue

Portions Research:

Chef’s Opinions of Restaurant Portion Sizes

Doggy bags and downsizing: Packaging uneaten food to go after a meal attenuates the portion size effect in women

Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before- and after-study in British Fish & Chip shops

Menu-engineering in restaurants – adapting portions sizes on plates to enhance vegetable consumption: a real-life experiment

Mitigating the Health Risks of Dining Out: The Need for Standardized Portion Sizes in Restaurants

Opportunities and barriers for smaller portions in food service: lessons from marketing and behavioral economics

Potential Moderators of the Portion Size Effect

Reports:

Portion size of pre-packaged food and drink and consumption behaviour, August 2012