Why is it forbidden to waste takeout?

In recent years, relevant regulations against food waste have been issued in various places, and many businesses strictly abide by them. However, the phenomenon of take-away waste is still outstanding. Experts believe that this reflects some problems facing the current platform governance and the development of the catering industry.

Operating pressure of catering enterprises. Li, president of Tianjin Catering Industry Association, and Han Yunfeng, founder of a catering brand. It is said that there are few selling platforms and many businesses, and businesses are often in a weak position. Intensified competition and increased cost pressure have made businesses try their best to increase sales, but they are still worried when implementing measures such as side dishes. "Sometimes you have to participate in some free shipping discount activities, and the expenses are still borne by the merchants. The profit of take-away is suppressed very low. " Mr. Yang, a catering self-employed, said.

The food quantity label is not clear enough. The reporter randomly selected 20 Chinese restaurants on a take-away platform and found that 1 1 restaurants did not indicate the raw materials, weight or incomplete labels in the food descriptions. "Most consumers don't want to waste food, but compared with in-store food, consumers can't see the real thing when ordering takeout, and it is difficult to estimate the amount of food from the food pictures given by the merchants, which objectively leads to' over-demand' ordering." Wang Xiaobo, an associate researcher at the Institute of Sociology of Tianjin Academy of Social Sciences, said.

The popularization rate of side dishes needs to be improved. The data shows that in 2022, the average daily search volume of the keyword "small portion" on a take-away platform exceeded 6.5438+0.3 million times, and the demand for consumers to sell small portions of vegetables was very strong. Zhu Lin and other consumers said that the order rate of side dishes was high, and the customer evaluation was generally good. However, many merchants still don't have the option of setting small dishes, and some merchants offer limited varieties of small dishes, which still need to be continuously promoted.

Personalized service still needs to be improved. A consumer in Hebei said that sometimes personal needs such as not putting onions, ginger, garlic and peppers were indicated, but the merchants didn't read it and didn't know how to deal with it after the meal was delivered. Experts pointed out that at present, some businesses still have shortcomings in meeting the individual needs of consumers of different ages and tastes, which objectively easily leads to food waste.