Migros implements portion controls to reduce food waste

Swiss retailer Migros has initiated retraining for restaurant staff to ensure strict adherence to defined portion sizes. This measure follows a four-week analysis conducted across 118 Migros restaurants, which revealed that approximately one-fifth of food waste is generated by leftovers on customers' plates.

The company stated that in some instances, kitchen personnel were serving larger portions than the official recipes prescribed. To combat this, Migros has defined clear serving amounts and sensitized employees to better meet actual demand.

Despite the change in serving practices, Migros spokesperson Tobias Ochsenbein clarified that meal portions have not been reduced; rather, the goal is to prevent the over-serving that previously led to excess waste. Prices for fixed menus and buffet items remain unchanged.