The concept of green catering is to alert people to enhance their awareness of environmental protection, control and reduce the pollution and damage to the environment caused by various ways, and purify the living space on which we live; The second is to remind people to pay attention to saving increasingly scarce resources, so that limited resources can create as many products and wealth as possible for mankind and play a greater and more lasting role; The third is to warn people to use scientific, reasonable, economical and simple processing and production methods to stimulate and protect the nutrition of raw materials, reduce and eliminate pollution and harm to human body, and provide consumers with simple and natural catering services as much as possible.
The proposal of green catering is a manifestation of social progress. The promotion and benefit of green catering depends on the active role of catering operators and consumers, and as catering practitioners, they are duty-bound to assume the leading role of propaganda, mediation and practice of green catering production and consumption.
The green catering project should start with the menu formulation, fully consider the number of guests dining, age structure and professional characteristics, and combine the guest consumption standards to arrange the varieties and quantities in a targeted manner, so as to not only make the guests eat well, but also prevent the waste of raw materials and finished products, and actively use the valuable information in the guest history files to formulate dishes that meet the taste and nutritional needs of the guests.