India is currently facing a twin challenge—an alarming rise in both obesity and food wastage. While large portions at restaurants are often seen as a sign of good value, they can unintentionally promote overeating and contribute to lifestyle diseases. Among all this, one suggestion from Edelweiss Mutual Fund CEO Radhika Gupta around food culture, portion sizes, and the obesity crisis in India has struck a chord with many.
Her practical recommendation to introduce “half plate” options at restaurants has received widespread support and sparked a flood of reactions across social media platforms.
In LinkedIn her post, Gupta wrote, “I am glad we are talking about obesity as a problem so widely. It is critical.” She acknowledged the many approaches being promoted by health experts, including eating at home and opting for healthier ingredients like alternative grains and sugars. But she then shifted focus to the restaurant industry.
“I have one basic suggestion to restaurants - introduce half plate options on all your meals,” Gupta said. “Many of us eat small portions, and eat a little extra because we as Indians don’t like to waste food. Sharing is not always an option when ordering individually.”
She also addressed the economic concerns restaurants might have: “Price the half meals at more than 50% of the full meal, if that makes economic sense. Create options to eat a little less, without wasting food or money!”
Support and Praise Pour In
Her idea found strong backing from professionals and social media users. One user praised the suggestion as “practical” and further added, “Restaurants can promote idea of food bank – to be maintained by contributions of guests.”
Another user offered a wider perspective: “Imagine menus where the default is reasonably portioned, and ‘upsizing’ is opt-in. We’ve done it with coffee—why not meals? Small changes, big health dividends!”
Some even noted how smaller portions were the norm in the past. One person tweeted, “Traditionally, in north India, half plate was a norm, as restaurants or dhabas were run for providing routine diet to people. Whereas these days eating out is more for amusement, or out of boredom, than for filling up the tummy.”
Constructive Criticism and Concerns
While many appreciated Gupta’s idea, some users raised concerns. A user warned, “Mam, they will keep prices same and reduce portions by half. Firstly we don't know the quality of oil they use.”
Another one offered a more systemic critique, saying, “All restaurants promote bad food, bad for health, good for shareholders… Restaurants have to charge for the ambience correctly and charge for food separately.”
Other users pointed out that such ideas are already being practiced in other parts of the world, writing, “Usually exists in Europe.”
Some users reflected on how restaurant habits have shifted over time. One person mentioned, “Earlier there were half plate options, but something changed.” The post also sparked debate over food culture and commercial motivations, with a user noting, “You are giving suggestions to people whose business it is to encourage their clients to eat heartily!”
Despite a few sarcastic or dismissive remarks, the majority of the feedback stayed focused on the core issue: promoting healthier food habits.
Her practical recommendation to introduce “half plate” options at restaurants has received widespread support and sparked a flood of reactions across social media platforms.
In LinkedIn her post, Gupta wrote, “I am glad we are talking about obesity as a problem so widely. It is critical.” She acknowledged the many approaches being promoted by health experts, including eating at home and opting for healthier ingredients like alternative grains and sugars. But she then shifted focus to the restaurant industry.
“I have one basic suggestion to restaurants - introduce half plate options on all your meals,” Gupta said. “Many of us eat small portions, and eat a little extra because we as Indians don’t like to waste food. Sharing is not always an option when ordering individually.”
She also addressed the economic concerns restaurants might have: “Price the half meals at more than 50% of the full meal, if that makes economic sense. Create options to eat a little less, without wasting food or money!”
I am glad we are talking about obesity as a problem so widely. It is critical.
— Radhika Gupta (@iRadhikaGupta) April 4, 2025
There are many solutions to this - alternative grains-sugars, healthier foods, eating at home, and many others that doctors, nutritionists suggest.
I have one basic suggestion to restaurants -…
Support and Praise Pour In
Her idea found strong backing from professionals and social media users. One user praised the suggestion as “practical” and further added, “Restaurants can promote idea of food bank – to be maintained by contributions of guests.”
Another user offered a wider perspective: “Imagine menus where the default is reasonably portioned, and ‘upsizing’ is opt-in. We’ve done it with coffee—why not meals? Small changes, big health dividends!”
Some even noted how smaller portions were the norm in the past. One person tweeted, “Traditionally, in north India, half plate was a norm, as restaurants or dhabas were run for providing routine diet to people. Whereas these days eating out is more for amusement, or out of boredom, than for filling up the tummy.”
Constructive Criticism and Concerns
While many appreciated Gupta’s idea, some users raised concerns. A user warned, “Mam, they will keep prices same and reduce portions by half. Firstly we don't know the quality of oil they use.”
Another one offered a more systemic critique, saying, “All restaurants promote bad food, bad for health, good for shareholders… Restaurants have to charge for the ambience correctly and charge for food separately.”
Other users pointed out that such ideas are already being practiced in other parts of the world, writing, “Usually exists in Europe.”
Some users reflected on how restaurant habits have shifted over time. One person mentioned, “Earlier there were half plate options, but something changed.” The post also sparked debate over food culture and commercial motivations, with a user noting, “You are giving suggestions to people whose business it is to encourage their clients to eat heartily!”
Despite a few sarcastic or dismissive remarks, the majority of the feedback stayed focused on the core issue: promoting healthier food habits.
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