Hank Cardello, a portion size expert and executive director at Georgetown University, joins the conversation about our evolving relationship with food portions. He reveals how restaurant meals have doubled since the 1970s and the negative impact on obesity and the planet. The discussion covers the psychological factors behind our consumption habits and examines the effectiveness of food labels. Cardello also emphasizes the need for smaller, healthier portions in response to consumer trends, especially in the wake of rising weight-loss medication use.