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Another way to provide more balanced portions is to consider how you plate your dishes.

Let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.

The restaurant industry faces a new challenge: how to join in the fight for better public health without compromising on the pleasures of eating out.

Protein-foods (e.g. meat) has traditionally been the centre of many dishes. Protein a critical part of a healthy diet, but many protein food sources can also be high in calories and fat, which makes it particularly important to plan appropriate serving sizes when developing main course items that revolve around the protein source.

Carbohydrate-rich foods are the major source of calories in the diet. However, they are also an important source of the fibre, vitamins, and minerals that our bodies need. This group includes simple carbohydrates, complex carbohydrates or starches, and dietary fibre.

Fats and oils are part of a healthy diet and contribute to both the flavour and texture of many foods. However, health authorities recommend limiting the amount of fat we consume – particularly saturated fats.

To feed the larger, wealthier, urban population that is predicted by 2050, food production needs to increase by 70%.

While meat, eggs, and dairy milk are easy to identify, there are other foods where the presence of animal products is not so obvious.

There are multiple reasons to follow a plant-based diet.

There are many different approaches to plant-based eating, from people who simply want to eat meat less often to people who consume no animal products or by-products of any kind.

Here are some ideas to expand your plant-based options:

Putting protein on the plate drives satiety and delays digestion.