1, strengthen industry supervision and leadership, organize and carry out special actions to prohibit food and beverage waste, and actively guide scenic spots, hotels and lodgings, tourism and catering to effectively fulfill their social responsibilities, strengthen industry self-discipline, advocate civilized tourism, and curb food and beverage waste phenomenon in cultural and tourism activities

2, give full play to all kinds of cultural and tourism positions, and widely carry out a variety of forms of strict frugality and oppose Waste publicity activities, in literary and artistic creation and various cultural and tourism activities to promote the Chinese people's fine tradition of diligence and thrift, abstaining from extravagance and thrift.

3, starting from themselves, to strengthen the Ministry of the system of cadres and workers education, strict implementation of the spirit of the eight provisions of the Central Committee, will be practicing diligence and thrift as an important element of style building, from the small, from the day-to-day grasp, and physically put an end to waste.

Expanded:

Wuhan City Catering Association issued an initiative to implement the "N-1" The N-1" ordering model, that is, 10 guests to order 9 people's dishes, not enough to increase the dishes. Subsequently, Liaoning Province, Hubei Xianning, Fujian Fuzhou, Henan Xinyang and other places have followed, advocating that the number of people than the number of meals less than one person's food order, not enough and then add.

Many restaurant managers introduced, compared to the individual consumer's daily dining out, the number of people in the party, banquet and other scenarios are more likely to appear in the phenomenon of food and beverage waste. Promoting ordering fewer meals can also reduce this wastefulness at the source.

China.com - Ministry of Culture and Tourism: anti-food waste to be included in standards for tourist accommodations and tourist attractions