One is "quantification", that is, advocating operators to quantify the weight and volume of the food sold, labeling the main flavor characteristics, transportation and storage requirements, focusing on promoting the "network ordering express food weight (volume)", to better protect consumers' right to know;

The second is "split", through the breakdown of food units, and actively promote the right of consumers to know.

The second is "able to split", through the subdivision of catering units, and actively promote "small portions of food" and "half portions of food", in order to address the phenomenon of waste of staples in the takeaway ordering scene.

Thirdly, it is "to be able to clearly mark the price", i.e., not to induce consumers to overspend, and to better protect consumers' right to choose. The third is "to be able to clearly mark the price", that is, not to induce consumers to overspend, to better protect consumers' right to fair trade.

Second, restaurant operators should fulfill the obligation to stop wasteful reminders. Operators can post the "disc action" logo and other prominent ways to prompt consumers to moderate ordering, rational consumption, in the buffet pick-up table, school and institutional cafeteria entrance and other necessary links to prompt. Encourage the catering takeaway platform combined with dynamic ordering data information, in the whole process of consumer ordering to issue a reminder message, advocating moderate ordering, green consumption.

Three, catering operators to improve the ability to save and guide the level of service. Catering operators should implement the state, industry associations, enterprises to develop anti-food waste standards and norms, to oppose food waste into the training content of practitioners, to enhance the catering industry processing and other aspects of the anti-waste capacity to enhance the service level of humane guidance to prevent food and drink waste tips to consumers.

Four, improve the quality of catering in the takeaway scene and reduce food waste. Catering takeaway platforms and platform operators should pay close attention to consumer feedback and food characteristics. Takeaway platforms should make use of the catering platform's big data function to guide merchants to reasonably improve the delivery range, meal packaging and other conditions based on consumer feedback and food characteristics, so as to enhance the catering quality of takeaway scenarios and the consumers' dining experience, and to prevent food waste. Encourage conditional platforms and catering operators to launch the "automatic reminder of the amount of food" function in the online ordering process, after consumers set the number of people to eat according to different dining conditions to give tips on the amount of food, to help consumers make choices.

V. Wedding banquets, buffets, unit canteens and other dining scenes should be strengthened to stop waste of fine-tuned, humane management. Timely monitoring and evaluation of buffet and unit cafeteria personnel dining information, according to the need to feed, scientific meal preparation. Wedding banquet dining scenarios to prepare a reasonable proportion of meals, to encourage the sharing of meals or part of the dishes to share meals, to provide public spoons, public chopsticks, public folder, in view of the limitations of the use of public spoons, public chopsticks are easy to confuse, and it is recommended that more configuration of public multi-functional folder.