catering service operators should provide public spoons and chopsticks and packaging services according to the needs of consumers.

1. establish and improve the management system of food procurement, storage and processing, strengthen the vocational training of service personnel, and include cherishing food and opposing waste in the training content.

2. Proactively remind consumers to prevent food waste, post or place anti-food waste signs in eye-catching positions, or be prompted by service personnel to guide consumers to order food as needed.

Do not induce or mislead consumers to order too much food. Catering service operators can enrich the menu information by marking the food weight, specifications and suggested number of consumers on the menu, provide ordering tips for consumers, and provide public spoons and chopsticks and packaging services according to consumers' needs.

propose to reward consumers who participate in the "CD Action"; Consumers who cause obvious waste can also be charged the corresponding fees for treating kitchen waste, and the charging standards should be clearly stated.

third, improve the quality of catering supply, make food according to standards and specifications, reasonably determine the quantity and weight, and provide different specifications such as small meals.

4. In providing group dining service, the concept of preventing food waste should be incorporated into the menu design, and the dishes and staple foods should be rationally allocated according to the number of people dining.

5. Those who provide buffet service should take the initiative to inform the consumption rules and requirements for preventing food waste, provide tableware with different specifications, and remind consumers to take appropriate meals.

according to the law of the people's Republic of China against food waste, the market supervision and management department shall supervise the implementation of anti-food waste by catering service providers according to law, and urge catering service providers to implement anti-food waste measures.