Carry out countermeasures against food waste

Answer 1

Here are some countermeasures to counter food waste:

** 1. Catering unit **
1. ** Promotion and Reminder **
- Anti-food waste labels should be posted or placed in eye-catching places, and anti-food waste publicity should be done well so that customers could receive the message of saving when ordering.
- Don't induce consumers to order too much. For example, when recommending dishes, they should be based on the principle of moderate amount to avoid over-promotion.
- When customers had leftover food, it was convenient for them to take the food away, thus reducing food waste.
2. ** Fulfill the main responsibility **
- Food producers and operators should implement food safety management systems, strictly implement production processes, control key points in the production process, improve food storage, transportation, and processing conditions, prevent food deterioration, and reduce losses during storage and transportation.

** Second, consumers **
1. ** When eating out **
- Cultivate a sense of thrift, rational consumption, scientific ordering, and civilized dining. For example, the "N - 1" ordering mode was adopted. According to the number of diners, the order was reasonable. It was advocated to order small dishes and half dishes. The dishes were matched reasonably to avoid overordering.
- Try to finish all the food on the table, try not to leave any leftovers or leftovers, and form the habit of packing leftovers. Make sure that people walk away from the table and consciously practice the "CD Operation".
2. ** During family meals **
- Do a good job in food procurement, storage, processing, etc. Pay attention to the balance of meals, reasonably match the dishes, and avoid waste.
- Pay attention to the appropriate amount of take-out food. Don't be greedy, don't leave any leftovers, and don't throw them away at will.
3. ** Civilized etiquette **
- The system of separate meals is encouraged, using public chopsticks and spoons instead of disposable tableware.
- Don't eat wild animals and plants protected by the state, keep the environment clean and tidy, and don't pollute the dining environment at will.
4. ** Family education **
- Parents should play an important role, starting from their children, strengthen their words and deeds, educate and guide their children to cherish the hard-won food, and establish a thrifty family style. The parents demonstrated first, and through the "big hand" holding the "small hand", they led the children to develop the good habit of diligence and thrift, firmly established the family concept of thrift as glory and waste as shame, guided the family members to consciously cultivate the virtue of thrift, and formed a simple, moderate, green and low-carbon family lifestyle.
5. ** In terms of publicity and guidance **
- They should actively publicize the importance of hard work and thrift to their family, relatives and friends, urge their family and friends to practice thrift and stop wasteful behavior in time.

** 3. Supervision **
1. ** For takeout restaurants **
- The market supervision department should focus on inducing food ordering, full reduction, excessive supply and other food and beverage waste issues to strengthen supervision and enforcement. For example, supervise and inspect the platform enterprises and take-out merchants, order the problematic merchants to rectify and give warnings, etc., publicize typical cases, take the regulation of food and beverage take-out marketing as the entry point, compact the responsibilities of the platform enterprises and take-out merchants, and jointly create a good social atmosphere of "practicing economy and opposing waste".
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