Legal analysis: Catering service operators should 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;

(2) Proactively remind consumers to prevent food waste, post or place 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 standard specifications, reasonably determine the quantity and weight, and provide different specifications such as small meals;

(4) If group dining service is provided, the concept of preventing food waste should be incorporated into the menu design, and the dishes and staple foods should be reasonably allocated according to the number of diners;

(5) Where buffet service is provided, consumers should take the initiative to inform consumption rules and requirements for preventing food waste, provide tableware with different specifications, and remind consumers to take appropriate meals.

(6) catering service operators shall not induce or mislead consumers to order too much food.

(7) 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.

(8) 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.

(9) catering service operators can use information technology to analyze dining demand, and scientifically manage food procurement, transportation, storage and processing by building central kitchens and distribution centers.

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 vocational training of service personnel, and include cherishing food and opposing waste in the training content;

(2) Proactively remind consumers to prevent food waste, post or place 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 standard specifications, reasonably determine the quantity and weight, and provide different specifications such as small meals;

(4) If group dining service is provided, the concept of preventing food waste should be incorporated into the menu design, and the dishes and staple foods should be reasonably allocated according to the number of diners;

(5) Where buffet service is provided, consumers should take the initiative to inform consumption rules and requirements for preventing food waste, provide tableware with different specifications, 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, suggested consumption number, etc. 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 dining demand, and scientifically manage food procurement, transportation, storage and processing by building central kitchens and distribution centers.