What measures have been introduced in various places to curb food waste?

Since the 18th National Congress of the Communist Party of China, with the great attention of the Party Central Committee and the State Council, various localities have taken measures such as issuing relevant documents, launching frugality and moral education, and carrying out "Operation CD-ROM" to vigorously combat waste. wind. At present, all localities and units should actively implement the spirit of the General Secretary’s important instructions on resolutely curbing food waste, and some places have already made active explorations on how to combat food waste. In Hebei, a waiter at Tangshan Yong Mama Restaurant was skillfully packaging leftovers. General Manager Mao Xun said: "We have included proactive reminders after meals to pack as an important part of our service standards." In the Northeast, large portions of dishes have quietly transformed into smaller portions. At lunch time, more than 20 customers were dining in a restaurant called Sha Tang Ju in Changchun. Small plates of stews and stir-fried vegetables were placed on each table. Upon closer inspection, there was only a little soup left on the dish after the customer left. In Hangzhou, some restaurants have updated their mobile ordering systems in a timely manner so that each dish can be made into small portions. In Chengdu, more than 20,000 restaurants in the central city have launched half-portion services. In Harbin, Sun Limei, the front office manager of a hotel, was persuading guests to order less. According to her, the hotel implements the "N-1" ordering method. Customers order dishes according to the number of diners minus 1. If the guests order too much, the waiter will remind them in time. In Nanjing, some hotels have launched a new position called "order master". The order master will make reasonable suggestions based on the number of diners, preferences, favorites, age, taboos, and other conditions to help customers complete their orders. In Taiyuan, customers at the De Dexuan self-service barbecue restaurant were happily participating in the lottery. Store manager Zheng Cuiping said that there is a lot of waste in cafeterias. In the past, a deposit deduction system was implemented, but now the restaurant proposes "disc bonuses". If the customer has no leftovers, the restaurant will give away a small gift through a lottery. In Shanxi, the Shanxi Guild Hall strictly controls the kitchen. Fu Yanfei, manager of the branch, said that the Guild Hall adjusts its purchasing plan at any time and in a timely manner based on operations and customer reservations every day. For the kitchen, the water is not turned off when washing vegetables, and the fire is not turned off after cooking. The waste phenomenon has also been strengthened to assess and prevent such phenomena from happening in the future.

In Sichuan, Haidilao Catering Co., Ltd. requires all stores across the country to actively respond to local garbage classification policies, uniformly pour the bottom of the pot after customers eat into the oil-water separator, and squeeze the upper residue into the The kitchen waste trash can separates oil and water, and clean root vegetables and leafy vegetables are processed and distributed in a central factory, which reduces the generation of food waste to a certain extent.