The second is "can be split", through the breakdown of catering units, and actively promote "small portions of food", "half portions of food", the phenomenon of waste of staple food for takeaway ordering scenarios. The third is "to be able to clearly mark prices", i.e. not to induce consumers to over-consume, to better protect consumers' right to choose;
The third is "to be able to clearly mark prices", i.e. not to induce consumers to over-consume, to better protect consumers' right to choose. The third is "to be able to clearly mark the price", that is, not to induce consumers to over-consumption, to better protect the consumer's right to fair trade.
Second, restaurant operators should fulfill the obligation to stop wasteful reminders. Operators can post the "disc action" logo and other prominent ways to prompt consumers to moderate ordering, rational consumption, in the buffet pick-up table, school and institutional cafeteria entrance and other necessary links to prompt. Encourage the catering takeaway platform combined with dynamic ordering data information, in the whole process of consumer ordering to issue a reminder message, advocating moderate ordering, green consumption.
Three, catering operators to improve the ability to save and guide the level of service. Catering operators should implement the state, industry associations, enterprises to develop anti-food waste standards and norms, to oppose food waste into the training content of practitioners, to enhance the catering industry processing and other aspects of the anti-waste capacity, enhance the service level of humane guidance to prevent food and drink waste tips to consumers.
Four, improve the quality of catering in the takeaway scene and reduce food waste. Catering takeaway platforms and platform operators should pay close attention to consumer feedback and food characteristics. Takeaway platforms should make use of the catering platform's big data function to guide merchants to reasonably improve the delivery range, meal packaging and other conditions based on consumer feedback and food characteristics, so as to enhance the catering quality of takeaway scenarios and the consumers' dining experience, and to prevent food waste. Encourage conditional platforms and catering operators to launch online ordering links "automatic reminder of the amount of food" function, in the consumer set the number of people after the meal according to the different dining conditions to give the amount of food tips, to help consumers to choose.