N06: Portion Size

(1 point)

INTENT

Promote healthy portion sizes and reduce unintended overconsumption.

SUMMARY

This WELL feature requires reduced-size food options when food is sold or provided and limits dishware sizes when food is self-serve.

ISSUE

The portion and packaging sizes of many foods have increased significantly over the last 30 years alongside rising global obesity rates. Larger packaging, meal sizes and dishware sizes are possible contributors to growing portion sizes, especially when portion and serving sizes do not align. Research suggests that individuals consistently consume more food and drink when offered larger-sized portions, packages or tableware than when offered smaller-sized versions.

SOLUTIONS

Smaller (half-size or reduced-size) portion size options for meals and individual food items can encourage reasonable portions without infringing on individual choice. Reducing the portion size of foods and beverages that are not nutrient dense, such a processed foods, can help individuals maintain calorie balance and reduce added sugar consumption. Dishware sizes can also be adjusted to promote healthier portion sizes. Larger dishware is associated with larger self-served portions and greater energy intake in both adults and children. Individuals also tend to underestimate the quantity of food when it is presented on a larger plate and overestimate the quantity when it is presented on a smaller plate. Though the effect of plate size may vary based on an individual's body weight or gender, it may have more influence when purposely used to guide appropriate portions.

IMPACT

Optimizing meal and dishware sizes can help guide appropriate portion sizes.

REQUIREMENTS

Part 1

Promote Healthy Portions (1 point)

Verified by Policy Document

For All Spaces

Employee dining areas:

Where food is sold or provided on a daily basis within the project boundary, the following requirements are met (as applicable):

1. Where meals are sold or provided for employees or visitors, at least one of the following is available for at least half of all offerings:

   1. Individual items offered in reduced-size or half-size portions (e.g., half-sandwich) and at a lower cost compared to the larger, regular version.
   2. A version of the main course offered in a reduced-size or half-size portion and at a lower cost compared to the larger, regular version.

2. Where meals sold or provided for employees or visitors are self-serve (e.g., buffet) and require the use of a serving plate, bowl or cup, each of the following is met (as applicable): 

   1. Circular plates: the diameter of a plate is no larger than 25 cm [10 in].
   2. Non-circular plates: the total surface area of a plate does not exceed 507 cm² [79 in²].
   3. Bowls (except at salad stations) are no larger than 473 mL [16 oz].
   4. Cups (except for water) are no larger than 473 mL [16 oz].

Student dining areas:

Where meals sold or provided for primary or secondary school students are self-serve (e.g., buffet) and require the use of a serving plate, bowl or cup, each of the following is met (as applicable):

1. Circular plates: the diameter of a plate is no larger than 20 cm [8 in] for primary and 25 cm [10 in] for secondary school students.

2. Non-circular plates: the total surface area of a plate does not exceed 314 cm² [49 in²] for primary and 507 cm² [79 in²] for secondary school students.

3. Bowls (except at salad stations) are no larger than 240 mL [8 oz] for primary and 355 mL [12 oz] for secondary school students.

4. Cups (except for water) are no larger than 240 mL [8 oz] for primary and 355 mL [12 oz] for secondary school students.

© International WELL Building Institute