Since the 18th CPC National Congress, under the high attention of the CPC Central Committee and the State Council, localities have taken measures to introduce relevant documents, launch the Frugal and Virtuous National Saving Action, and carry out the ? CD-ROM action? and other measures to vigorously rectify the wind of waste.

At present, all units around the world should actively implement the General Secretary on resolutely stopping the important spirit of food and beverage wasteful behavior instructions, and for how to oppose food and beverage waste problem, some places have made a positive exploration.

In Hebei, Tangshan Yong mother restaurant waiters are skillfully packing leftovers, general manager Mao Xun said: ? We take the initiative to remind the packing after the meal as an important content included in the service norms?

In Northeast China, large dishes quietly changed into small dishes. Just in time for lunch, a Changchun restaurant called ? Sand Tangju? The restaurant, more than twenty customers are dining, small dishes of stewed and fried vegetables placed on each table. A closer look, customers left after the dish only a little soup.

In Hangzhou, some restaurants update their cell phone ordering system in time, and every dish can be made into a small portion.

In Chengdu, more than 20,000 restaurants in the center of the city have launched half-portion service.

In Harbin, a hotel lobby manager Sun Limei is persuading guests to order less. By her introduction, the hotel to implement? N-1? ordering method, the customer in accordance with the number of diners minus 1 of the number of dishes ordered, such as guests point more than the waiter will be timely reminder.

In Nanjing, some hotels have introduced a new position? The point of order division?

In Nanjing, some hotels have introduced a new position of "point of order division", which is based on the number of diners, preferences, favorites, age, contraindications, and other conditions, to make rationalized recommendations to help customers complete the point of order.

In Taiyuan, De De Xuan self-service barbecue store, there are dining customers are happy to participate in the lottery. Store manager Zheng Cuiping said, buffet restaurant waste phenomenon is more, before the implementation of the withholding system, now the restaurant proposed? CD-ROM on the prize money? If customers do not have leftovers, the restaurant will give a small gift in the form of a raffle.

In Shanxi, Shanxi Club on the back of the kitchen to carry out strict control, the branch manager Fu Yanfei said, the Club daily according to the operation and customer booking at any time to adjust the procurement plan, for the back of the kitchen to wash dishes do not turn off the water, fried dishes do not turn off the fire of the phenomenon of waste to strengthen the assessment, the future to eliminate such phenomena.

In Sichuan, Haidilao Catering Co., Ltd. requires all stores across the country to respond positively to the policy of garbage classification around the customer after eating the bottom of the pot uniformly poured into the oil-water separator, through the extrusion process, the upper layer of residue into the food waste bin, to achieve the separation of oil and water, and on the roots and stems of the leafy vegetables by the centralized processing of the centralized plant after distribution to a certain degree, to reduce the generation of kitchen garbage.