1. Pay attention to advocacy and guidance. On the basis of full investigation and demonstration, it is suggested that commercial departments and market supervision departments should formulate practical incentive and support policies as soon as possible to encourage catering enterprises to provide "half dishes" and "small dishes" (including take-away); The catering industry association issued an initiative to catering enterprises and operators, calling for the provision of "half-serving" and "small-serving" to gradually become the "mandatory action" and "standard configuration" of hotels and restaurants in accordance with the principle of classified implementation and steady progress, so as to guide healthy new consumption and form a new trend of "tongue-biting" frugality.

2. Pay attention to standard guidance. For catering enterprises, providing "half dishes" and "small dishes" is not as simple as simply reducing the size of dishes, which will inevitably lead to an increase in processing and manufacturing costs, an increase in the price of finished products and a change in the existing kitchen operation mode and management concept. Therefore, it is suggested that catering enterprises should explore and try, innovate ideas and measures, find a balance point in standardizing operation and ensuring consumer experience, and set standards, standardize operation and operate in an orderly manner from the perspectives of reasonably adjusting the weight of dishes, scientifically designing menu structure and accurately quantifying the weight of ingredients, so as to make the company's efficiency (operating efficiency) rise steadily and make consumers not only "less" but also "less" Resolutely avoid consumers' feeling that the amount of food has been reduced by half, but the price has increased, and that "ordering half (small) food is a loss", otherwise, providing "half" and "small" food will lose its significance and become a form of decoration over time.

3. Pay attention to consumption. Catering enterprises take various forms to guide consumers to gradually abandon the misconception of ostentation, face-saving and comparison, and actively accept and consume "half-serving dishes" and "small-serving dishes" by setting up illustrated warm tips in prominent positions of hotels and restaurants and various online platforms (whether on the menu of physical stores or on the menu of take-away platforms). At the same time, strengthen the training of service personnel, who, according to the actual number of people's dining needs, advocate consumers to order food by "N-1" (ordering food by one person less than the number of people dining) or "half-serving food" ("small-serving food"), so as to guide consumers to order food reasonably and avoid food waste.