1, calling on the public to dine out, to cultivate "not enough and then add" the habit of ordering to reduce food waste.

2, to severely stop the food service staff to customers to induce ordering behavior, and constantly standardize the code of conduct of service personnel.

3, called on the catering units to introduce "small portions of food", "half of the dishes" mode of serving, to promote the development of CD-ROM action.

4, the end of the customer meal, the service staff can recommend customers to the remaining meals packed away, and constantly strengthen the consumer's awareness of saving.