In this year's World Food Day and National Food Safety Publicity Week, the "small portions of food" that catering enterprises continue to launch are very popular. According to Xinhua News Agency, the sales volume of Wangshunge Fish Head Bubble Cake has increased significantly since the launch of "Small Dishes". For example, "Zhulin Chicken" sold more than 1,111 copies per month when it was in large portions, and sold more than 3,111 copies per month after the launch of small portions. The sales volume of small portions of fish head bubble cakes accounted for 55%. According to the data of Meituan, the number of in-house merchants offering "small dishes" and "small dishes" increased by more than 51% year-on-year, the number of take-away merchants increased by 25.43% year-on-year, and the order volume increased by 18.94% year-on-year.

consumers are the direct beneficiaries of "small dishes"-the logic of benefiting is very simple, that is, they spend almost the same money, eat more kinds of dishes and get a better consumption experience. In addition, there is a link that people don't pay much attention to, that is, because there are few choices, the total amount is easy to exceed the actual demand. Although the leftovers can be packed and taken away (eaten in the hall) or stored (taken out), the leftovers are more likely to be thrown away in the end; Ordering "small portions of vegetables" is not easy to overdo, which is conducive to saving food. Consumers are God, so that consumers can directly benefit in a visible and calculated way. In this regard, "small portions of vegetables" is a successful model innovation.

For catering enterprises, providing "small portions of food" first means increasing responsibility and cost. The Anti-Food Waste Law promulgated on April 29 this year stipulates that catering service operators should make food according to standards and specifications, reasonably determine the quantity and weight, provide small meals and other different specifications, and must not induce or mislead consumers to order too much. In order to fulfill the responsibility of providing small meals, catering enterprises should actively explore and innovate in food design, food selection, reasonable pricing, publicity and marketing, and therefore increase actual costs in production, management and service. This is the requirement for catering enterprises to implement anti-food waste laws and regulations, and it is also the need to advocate food saving fashion and fulfill corporate social responsibility.

in this process, on the whole, catering enterprises are also the beneficiaries of "small portion dishes"-the logic of benefiting is also very simple, that is, the efforts of enterprises are conducive to improving the quality of catering consumption and expanding the scale of catering, and the profits obtained from the innovation of "small portion dishes" mode will sooner or later outweigh the increased costs. According to Meituan data, users have actively searched for keywords such as "half dish", "small dish" and "set meal for one person" on Meituan platform for nearly 4.4 million times this year, with the search volume increasing by 52.5% year-on-year. Although the "small portion of food" is small, the "cake" of the catering industry has become bigger. Like "small profits but quick turnover", "small portions and quick turnover" can both produce the effect of increasing income and profits.

in addition to catering enterprises, the catering take-out platform is also an important subject of the innovation of the "small dish" model. The Anti-Food Waste Law stipulates that the catering take-out platform should prompt consumers to order food in a significant way. If catering service operators provide services through the catering take-out platform, they should provide consumers with information such as food weight, specifications or suggested consumption numbers on the platform page. Therefore, the catering take-out platform should use advanced technologies such as Internet, big data and artificial intelligence to give full play to the characteristics and advantages of the platform economy, provide services and convenience for catering merchants to sell "small dishes" and consumers to buy "small dishes", and become a guide and supervisor for catering enterprises and consumers to participate in the "small dishes" model. After doing these jobs well, the catering take-out platform will also be the beneficiary of "small dishes".

The "small portion dish" that came into being and became popular quickly vividly explained the "great truth" of cherishing and saving food and opposing food waste. It is expected that consumers, catering enterprises and catering take-out platforms will actively participate in the innovation of "small portion dishes" mode, which can provide more beneficial practices and experiences for all sectors of society, food enterprises, functional departments, Internet platforms and other parties to jointly perform their anti-food waste duties, continuously strengthen the consumer culture atmosphere of "shameful waste and proud saving", and promote civilized, healthy, rational and green consumption in the whole society.