1, curb dining waste, to cultivate a culture of saving. It should be seen, to put an end to catering waste is not only the promotion of civilized catering, but also the reshaping of the catering civilization. For a long time, people are affected by the "face" culture, there is indeed an unhealthy trend of comparison. To a variety of banquets, for example, if the point of the dishes less, not only seems to host petty, it seems to the guests of the degree of respect is not enough, which is obviously not in line with the "hospitality" way. In addition, some consumers take pride in "extravagance and waste", that as long as the money spent, wastefulness becomes their own business, others can not control. In fact, this is not only a private matter, but also a waste of important resources. Food security is a top priority for the people's livelihood. At present, China's 9% of arable land to feed nearly 20% of the world's population, to stabilize China's rice bowl, to ensure food security, is not taken for granted, easy. To change this situation, the need to give new connotation to the dining civilization, so that the whole society to not waste food, dining moderation as a pride, the culture of saving internalized in the heart.

2, catering waste can not only look at the consumer side, but also focus on the "supply side" reform. In addition to the service process to remind consumers to order the right amount of food, the operator should stop the catering waste into the catering production, processing process, to provide consumers with more scientific, more sophisticated services.

3, catering providers should focus on improving the quality of food. At present, with the continuous improvement of the quality of consumers, many people already have the "on-demand ordering" "not waste food" consciousness, but sometimes because of the poor quality of food, bad taste and passive waste. Different chefs make the same ingredients taste very different. Making good ingredients into unpalatable dishes is also a waste of food.

4, catering providers should carry out more refined service. On the one hand, to avoid consumer "blind spots". In different restaurants, a bowl of rice, a dish's portion varies, the operator can display dishes in the window, easy for consumers to order; on the other hand, to take into account the diversified needs of consumers. For different number of diners, a dish can be introduced in different portion sizes **** consumer choice. In addition, a variety of portion sizes can be developed for different groups of people, more fine-tuned nutritional matching. Some netizens said, some restaurants in the introduction of small dishes, "reduce the amount of not reduce the price", which is clearly borrowed "savings" in the name of "price increases" in fact. This practice will obviously save the wind blowing askew, should attract the attention of the regulatory authorities.

5, curbing the waste of food and beverage need to be *** with the efforts of all social parties, both consumers need to form a "saving for pride, to waste for shame" concept and habits, but also need to provide more fine dining services, more scientific services, with the customer's value *** vibration, emotional **** Ming, and ultimately find the food saving and Respect for consumers, better meet the needs of diners balance. Need to be reminded that the cultivation of a good culture, civilized fashion, is by no means an overnight success; curbing waste, thrift, to be a continuous effort, a long time for success.