Portion distortion: How the food industry convinced us to upsize

Serving sizes have increased dramatically in recent decades. It’s happened so subtly that many of us simply don't realise, but it’s having a serious impact on our health and our planet. So, how can we reverse it?

Pierre Chandon is the L'Oréal Chaired Professor of Marketing, Innovation and Creativity at INSEAD in France, and the Director of the INSEAD-Sorbonne University Behavioural Lab. He explains why portion sizes have become so large and what we can do about it.

(Photo shows: Two different sized portions of pasta. Credit: Getty Images)