We eat with our eyes, the theory goes. In fact, many restaurant owners learned long ago that simply changing the size of a plate can make portions appear much larger to the consumer (up to a point!).
So, changing the perception of eating healthy food in K-12 cafeterias may come down to a few optical illusions!
SEE CORNELL’S BRIAN WANSINK’S TRAY DESIGN
Wansink’s idea features large and shallow compartments to make those regular-sized entrees and starches that students crave appear as bigger portions.
Deeper tray compartments make full servings of vegetable and fruit portions look smaller and less daunting to students.