Solicitation of opinions on catering waste regulations! Do you have any ideas for this?

Soliciting opinions on food waste regulations! Do you have any ideas for this? Let’s discuss this issue together today!

As the Spring Festival of 2021 is getting closer and closer, everyone has begun to prepare various delicacies, and the phenomenon of food waste has also appeared. So how should we take measures against the phenomenon of food waste? First, we need to strengthen legislation, strengthen supervision, take some necessary management measures, and establish a long-term mechanism. In terms of attitude, we must resolutely oppose food waste. It is necessary to strengthen publicity and education, effectively cultivate the habit of thrift, and create an atmosphere in the whole society where waste is shameful and thrift is proud.

At present, my country's current laws already have some provisions on curbing waste. For example, the Constitution clearly stipulates that the state practices economy and opposes waste; the Agricultural Law also stipulates that the state advocates cherishing and saving food. The spirit of "strict economy and opposition to waste" is reflected in the National Security Law, Consumer Rights Protection Law, Environmental Protection Law, Fixed Waste Pollution Prevention and Control Law, Food Safety and other laws. The Civil Code enacted this year stipulates that civil subjects engaging in civil activities should be conducive to saving resources and protecting the ecological environment. With the improvement of people's living standards, the pursuit of material life has also increased, so everyone's pursuit of catering is no longer a simple daily meal. The level of hospitality consumption continues to increase. Although it shows one's hospitality, it also causes serious waste. With the continuous development of urbanization, more and more people are pouring into cities. We have also found that today’s young people rarely have the awareness to “save food”, so food waste is almost common among them. Most young people think that wasting food is not serious, so they are accustomed to this phenomenon.

So for the phenomenon of waste, I think there are other than legal restrictions. During daily operations, restaurants should first train employees to have a sense of economy, including how to promptly stop and provide suggestions when customers are wasting food. Employees can be trained to advise customers to order based on the actual number of people and appetite when ordering, and provide some suggestions for customers' reference. Then when checking out, when you see that there is leftover food on the customer's table, you should ask the customer to take it home. It is best not to charge a packaging fee, so as to better encourage customers to take it home.

Cherishing food is what each of us must do. We have known since childhood how hard it is for farmers to grow crops, so we should start from ourselves and not waste food.