Recently, the topic of school food waste has attracted widespread attention. According to relevant reports, food waste among primary and secondary school students is significantly higher than the average level of urban catering waste. Surveys show that 216 grams per capita are wasted in students' nutritious meals, accounting for about one-third of the supply. In other words, one-third of every nutritious meal is dumped.

To this, how to do? Must be from the supply and demand ends. From the supply point of view, simply to make the nutritious meals more delicious. For example, to strengthen the screening of meal preparation enterprises, the introduction of competition mechanism, prompting enterprises to enrich the types of meal preparation, and at the same time as far as possible to provide accurate, personalized services to meet the diverse needs of students. Even if some of the meal preparation enterprises can not do this, then at least try to set the size of the portion, supply on demand, reduce food waste; can try to optimize the process from production, transportation to distribution, enhance the speed of meal preparation, improve the taste of the dishes. In addition, the current school has taken the market operation, home and school supervision mode, so that the family council and teacher representatives through site visits, voting and other selection of enterprises, by the parents' representatives every day to check the appearance of the dishes, taste, etc., so that the relevant enterprises do not dare to have a little bit of ambiguity, through enhanced supervision to force the enterprises to provide students with safe and tasty meals. This model is worthy of reference.

From the demand side, primary and secondary school students do not like to eat campus meals and their eating habits, dietary concepts are closely related. Many children are picky eaters, partiality and other problems, it is necessary to "silent" way, and gradually cultivate children's healthy eating habits, so that more children learn to cherish the food, and then take the initiative to say "no" to food waste.