Your long-term plan might involve reducing the volume of food by 10-15% in the first year, choosing lighter ingredients or redistributing ingredients on the plate in the second year, and finally reducing the volume of food again to meet your portion-size goals in the third year.
This approach allows you to cut calories without compromising on the flavour and texture of your recipes. And… when you serve more reasonably sized dishes, you may find that you benefit from reducing cost of ingredients and reduce food waste.
Read more on the evolution of portion sizes through the years:
Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco (review)