Recently, the China Consumers Association, together with seven industry associations, societies and chambers of commerce, issued an initiative, which mentioned that by subdividing catering units, we should actively promote "small dishes" and "half dishes". In view of the waste of staple food in the scene of selling meals, consumers should choose to accelerate the promotion of "small dishes" and "half dishes". Catering operators shall implement the standards and norms for anti-kitchen waste formulated by the state, industry associations and enterprises, and incorporate anti-kitchen waste into the training content of employees; While stopping food and beverage waste offline, short video and live broadcast platforms should resist unhealthy and uncivilized live broadcast methods such as overeating and false exaggeration, and drain over-consumed food and beverage.
The purpose of this initiative is good. In order to save and eliminate waste, we should advocate small dishes and half dishes, but we are faced with many practical problems.
As a diligent office worker who often wants to eat fast food and order takeout, I don't think the main reason for food waste is too much food. On the contrary, most migrant workers now have two biggest pain points when ordering takeout. One is that the food is so bad that it is difficult to swallow in one bite. Throw it away. I feel sorry for my money. Don't throw it away. I ate it all. I'm sorry for my stomach. So I can only choose a few barely edible ingredients in the food, handle a few mouthfuls of rice casually, and then throw away the rest. The other is contrary to this suggestion, that is, eating too little. I thought two servings was enough for me. As a result, I sent it to have a look, and each dish was only two teaspoons. After three bites, the rice was gone, and the rice could not be sent down, so we had to throw it away. Then, you can only give up this takeaway next time, because ordering three copies of money has exceeded your budget.
On the other hand, considering the labor cost, we have to make a dish, a half dish, a big dish and a small dish. The same is true of labor. However, the income price is different, which will increase the cost of the restaurant and reduce the income; Once the income price is the same, it will be reduced if the price is not reduced, which will increase the burden of the people invisibly.
Finally, if consumers really can't eat, how can the catering industry's inherent cost control ability make so many dishes directly dumped and wasted? According to the truth, they should reduce the quantity by one third, then reduce the price by a quarter, and then get a profit increase of about 8%. I don't think restaurant owners who are most likely to close down in the market fight are not so cost-conscious.