The Daily Mail featured research by UBC Sauder School of Business professor Yann Cornil and INSEAD’s Pierre Chandon that linked portion size and thinking about food.
Researchers found that people who imagined how their food would taste chose smaller portions.
“Having more descriptive menus or product labels that encourage customers to use their senses can lead to positive outcomes for consumer satisfaction and health, but also for profits,” Cornil said.
Radio Canada also featured an interview with Cornil.
