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Serve like the French

Smaller portions lead to lesser inputs and lesser 'wastage & waist age'

Photo of Namita sethi
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The portion sizes that are served across restaurants in USA are generally 2x to 3x that I have seen across Europe and some countries across Asia. 

The extra large mindset is a cause of wastage, obesity and diseases. 

What is a provocation or insight that might inspire others during this challenge?

Reducing the size from the 2000+ calorie plates to a 400 caloric meal lead to several benefits from reduction in wastage, storage capacity, reduction in waist size and a healthier world.

Tell us about your work experience:

Attended the student led Design Bootcamp at Stanford

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Hi Namita, thanks for the post! Any chance you could find an image to go along with it? Images help grab attention and tell a story. You should be able to use the Edit Contribution button on the top of your post and follow the instructions to add images from there. Looking forward to seeing more of your inspiring insights on OpenIDEO.

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