1, accurate control of raw material procurement, saving the gate forward, the center of the cafeteria dining staff, a large number of complex structure, not only the unit employees, but also the stationing department window staff and other auxiliary personnel. In order to strictly control the daily supply of food, first of all, from the control of raw material purchases, raw material purchases to implement the total amount of control, according to the daily amount of 180 people's food as a benchmark for the purchase of food materials. At the same time, the amount of meat and vegetarian dishes purchased is differentiated, with 2.5 taels of leafy vegetables per person and 2 taels of meat dishes per person as the target for purchasing. In addition, for ingredients that cannot be easily preserved, they are processed and made into net dishes for sale to employees to reduce raw material waste. Through a series of initiatives, saving 17% of the procurement of food materials, from raw material procurement to build the first line of defense to stop food waste.

2, multi-pronged measures to promote civilized consumption, and strive to "CD-ROM action", the center of the cafeteria dining staff, difficult to adjust, the daily dining staff is not fixed, how to solve the problem of the remaining dishes is to reduce the waste of the key. On the one hand, according to the eating habits of the staff, the center canteen produces more dishes welcomed by the staff to reduce the surplus of food due to incompatible tastes; on the other hand, after lunch time every day, the remaining dishes in the canteen are sold at a discounted price to encourage the majority of the staff to pack. At the same time in the center hall, cafeteria through the video scrolling, posters and other forms of increasing publicity and education, guide employees to moderate ordering, packing leftovers, and effectively cultivate saving habits, create saving honor, waste shameful atmosphere.

3, personalized to create fashionable light food, to promote healthy eating, in order to meet the diverse dining needs of the dining staff, while advocating green low-carbon consumption, eating habits, the center cafeteria regularly launched a low-oil, low-fat, low-sugar light food. The introduction of light meals not only reduces the portion size of dishes, but also increases the diversity of cooking methods, saves food and prevents waste in the whole process from dish selection to production. At the same time, light meals adopt a reservation system and are made according to the booked quantity to avoid wastage caused by over-preparation. It is estimated that the promotion of light meals has reduced the purchase of ingredients by about 5% and cooking accessories by about 7% while ensuring the nutrition of employees.