Whether cooking is "small" or "half" will not increase the cost. I think the introduction of "small dishes" and "half dishes" is very popular with consumers. For female consumers and children with small appetite, usually one dish is enough, and half a dish can meet their needs. If two or three people have dinner, small dishes can not only eliminate waste but also satisfy different tastes.
Saving is a kind of moral character, and it is also one of the main themes of our country in recent years. "A drop of rice is hard to come by, and a little balance is difficult." In some restaurants, employees' salaries are linked to the number of orders. When employees sell one more dish, the turnover of the store will be higher, and the bonus of employees will be higher, which leads to the phenomenon that "the boss advocates CD-ROM and the employees persuade the dishes privately". In addition, there are still a few consumers who don't understand. Some people invited guests, talked about ostentation and extravagance and saved face. They only ate half the food they ordered, and some didn't even use chopsticks. Attendants occasionally encounter some unexpected difficulties when reminding them to order food in moderation or provide packaging services. These problems exist objectively and need to be paid enough attention by the government and relevant departments.
Nowadays, businesses in the catering industry are more and more aware of saving, and more and more businesses are joining the ranks of selling side dishes. Preventing waste is not only reflected in the design of dishes and dining services, but also integrated into the whole process of food procurement, storage and processing. The introduction of small portions of dishes and single-person set meals can not only help consumers reduce the selection cost, provide reasonable choices of dishes, and reduce the waste of leftovers at the consumer end, but also help businesses to reasonably evaluate the stocking quantity, reduce waste from the supply end, and realize "no pit, no waste, and benefits" at the consumer end and the supply end. Wherever you are, "CD" is a virtue.
In order to reduce waste, our school reformed the canteen and provided small portions of staple food. In the past, the meals in the canteen were unified, but now 0.3 yuan and 0.5 yuan are set according to the quantity; The corn and steamed bread in the staff canteen are also divided into small portions in advance to avoid multiple meals. "This change has been affirmed by teachers and students, and it has also effectively rejected waste." Every meal, each restaurant has more volunteers wearing red armbands, who are mainly responsible for publicity and supervision, guiding students to eat according to the quantity and civilized dining.
The school has worked out a work plan to stop food and beverage waste, and organized a series of activities with the theme of "practicing economy and opposing waste", such as issuing a proposal to all teachers and students, holding a theme group of "Youth CD Action, Start with Me", carrying out a punch-in message activity of "Love Food and Cherish Food" CD Action for all students, and holding a poster design and theme of "Carry forward traditional virtues, Start with Me" for all students.