Things have two sides, there are advantages and disadvantages, the promotion of small dishes, half a dish, can effectively stop food waste, but at the same time will certainly increase the cost of time and manpower, material resources.

Recently, the China Consumers' Association, in conjunction with seven industry associations, societies, chambers of commerce **** with the initiative, which mentioned that, through the breakdown of the catering units, and actively promote the "small portions of food", "half portions of food", for the take-away ordering scenarios, there are staple food In response to the phenomenon of food waste in the take-away ordering scene, we will speed up the promotion of "small portion rice" and "half portion rice", which are chosen by consumers; catering operators should implement the anti-food waste standards and norms formulated by the state, industry associations and enterprises, and incorporate the fight against food waste into the training content of practitioners; offline Stop food and beverage waste at the same time, short video and live broadcast platforms should resist binge drinking, false and exaggerated propaganda and other unhealthy and uncivilized way to live bandwagon, diversion of excessive consumption of food and beverage.

For this initiative, the purpose is good, in order to save, eliminate waste, should advocate small portions of food, half a portion of food, but faced with many practical problems.

As often have to eat fast food, call takeout bitter working people, I do not think the main cause of food and drink waste is the amount of food is too much, on the contrary, now most of the hit workers, in the order of takeout, there are two biggest pain points. One is that the dishes are too difficult to eat, eat a mouthful of it is difficult to swallow, throw it, heartache of their own money, do not throw it, eat it all, and sorry for their own stomach, so you can only pick a few barely edible material inside the dish, casually deal with a few mouthfuls of rice, and then throw the rest of them away. The other is the opposite of this proposal, which is that the portion size of the dish is too small. Think they eat two servings is enough, the result of delivery of a look, each portion of the dish, are only two small spoons, three bites eaten, the dish is gone, the rice can not be sent down, it can only be thrown away. Then, next time, you can only give up this takeaway, because the money for three servings is already out of your budget.

On the other hand, taking into account the cost of labor, start the pot, pour oil .... This set goes on, one serving of food is also done, half a serving of food is also done, a large serving of food is also done, a small serving of food is also done. The labor is the same. But the revenue price is not the same ah, will increase the cost of the restaurant, reduce income; once the revenue price is the same, then it becomes a reduction in the amount of price, invisible increase in the people's burden.

Finally, if consumers really can't eat, then how can the innate cost-control ability of restaurant operators allow so many dishes to be dumped and wasted? It stands to reason that they should have reduced the volume by a third, then reduced the price by a quarter, and in turn gotten a profit boost of about 8%. I don't think any of the restaurant owners whose market fights are most likely to go out of business don't have that kind of cost consciousness.