legal analysis: catering operators should engage in business activities in strict accordance with the relevant provisions of laws, regulations and rules, establish and improve various systems, and actively implement national and industry standards on business management, products and services. Catering operators should do a good job in energy conservation, emission reduction, resource conservation and comprehensive utilization. Catering operators shall establish a thrifty consumption reminder system, and post a thrifty logo in a conspicuous position, and implement the standards of thrifty and civilized dining.

legal basis: article 7 of the law of the people's Republic of China against food waste shall take the following measures to prevent food waste: (1) establish and improve the management system of food procurement, storage and processing, strengthen the professional training of service personnel, and include cherishing food and opposing waste in the training content; (two) take the initiative to remind consumers to prevent food waste, post or put anti-food waste signs in eye-catching positions, or be prompted by service personnel to guide consumers to order food as needed; (3) Improve the quality of catering supply, make food according to standards and specifications, reasonably determine the quantity and weight, and provide different specifications such as small meals; (four) to provide group dining services, the concept of preventing food waste should be incorporated into the menu design, and the dishes and staple foods should be rationally allocated according to the number of people dining; (five) to provide buffet service, it should take the initiative to inform the consumption rules and prevent food waste requirements, provide different specifications of tableware, and remind consumers to take appropriate meals. Catering service operators shall not induce or mislead consumers to order too much food. Catering service operators can enrich the menu information by marking the food weight, specifications and suggested number of consumers on the menu, provide ordering tips for consumers, and provide public spoons and chopsticks and packaging services according to consumers' needs. Catering service operators can reward consumers who participate in the "CD Action"; Consumers who cause obvious waste can also be charged the corresponding fees for treating kitchen waste, and the charging standards should be clearly stated. Catering service operators can use information technology to analyze the demand for meals, and scientifically manage food procurement, transportation, storage and processing by building central kitchens and distribution centers.