Diligence and thrift are the traditional virtues and fine style of the Chinese nation. In order to implement the Law against Food Waste in People's Republic of China (PRC) and actively implement the food saving action plan, the General Administration of Market Supervision recently instructed China Cuisine Association, China Hotel Association, China Chain Store & Franchise Association and China Self-employed Workers Association to issue a joint initiative to catering service providers, employees and consumers nationwide:

First, implement the main responsibility and enhance the sense of self-discipline. Conscientiously implement the relevant provisions of the Anti-Food Waste Law of People's Republic of China (PRC), actively implement the requirements of the Food Saving Action Plan, constantly enhance the sense of self-discipline, and put "strict economy and opposition to waste" throughout the whole process of catering service consumption. The establishment of catering service enterprises of party organizations should give full play to the role of party organizations in stopping catering waste and standardizing the use of food additives.

Second, perfect management measures and scientific catering. Advocate all kinds of catering service providers to use data analysis and other means, combined with business characteristics, accurate procurement, scientific storage, moderate processing and reasonable catering, strengthen professional training for employees, improve skills and product quality, and avoid food waste in the catering process.

Third, refine the saving measures and guide the rational ordering. Display tips such as "CD Action" and "Save Food" in a conspicuous position, and enrich menu information by marking the weight of food in the menu and prompting the number of consumers. Let employees master the dishes skillfully and prompt consumers to order food in moderation. Encourage more consumers to stop food waste by means of "CD discount" and "CD points".

Fourth, focus on key areas and optimize feeding methods. Encourage wedding service providers to optimize menu design, reasonably match dishes and staple foods, and provide public chopsticks, spoons and packaging services. Advocate business banquet providers to provide separate meals and single-course meals. Encourage group meal enterprises to update the menu regularly and adjust the dishes in time to meet the taste and nutritional needs of the dining crowd.

Fifth, extend the field of civilization and innovate the service model. It is encouraged to describe the taste and weight of dishes on the ordering page of the food and beverage take-out platform, and publicize small or half dishes to facilitate consumers' choice. Advocate buffet providers to patrol tables and order food. Adjust the number of dishes in time and guide consumers to take a small amount of dishes many times. Encourage catering service providers to promise consumers to standardize the use of food additives, and advocate the use of food additives in an appropriate way in catering food processing and production. Sixth, practice CD-ROM action and advocate rational consumption. Advocate consumers to establish a civilized, healthy, rational and green consumption concept, and order and take meals reasonably according to their personal health, eating habits and dining needs when eating out and ordering food online. Actively participate in the "CD Action" and promote the virtue of thrift.