1. In order to reduce food waste, we should cultivate a culture of economy. It should be noted that putting an end to food waste is not only the promotion of civilized diet, but also the reshaping of food civilization. For a long time, people have been influenced by the "face" culture, and there is indeed an unhealthy trend of comparing and showing off. Taking various banquets as an example, if you order a few dishes less, it will not only appear that the host is stingy, but also show insufficient respect for the guests, which obviously does not conform to the principle of "hospitality". In addition, some consumers are proud of "extravagance and waste" and think that as long as they spend money, waste becomes their own business and others can't control it. In fact, this is not only a private matter, but also a waste of important resources. Food security is a top priority related to the national economy and people's livelihood. At present, it is neither natural nor easy for China to feed nearly 20% of the world's population with 9% of cultivated land, stabilize China's rice bowl and ensure food security. In order to change this situation, we need to give new connotation to the catering civilization, make the whole society proud of not wasting food and eating moderately, and internalize the culture of saving.

2. Food waste should not only look at the consumption side, but also focus on the "supply side" reform. In addition to reminding consumers to order food in moderation during the service process, operators should also incorporate the prevention of food waste into the food production and processing process to provide consumers with more scientific and refined services.

3. Catering providers should pay attention to improving the quality of dishes. At present, with the continuous improvement of consumers' quality, many people have the consciousness of "ordering food on demand" and "not wasting food", but sometimes passive waste occurs because of poor quality and bad taste of food. The same ingredients, different chefs make different flavors. It is also a waste of food to make good ingredients into unpalatable dishes.

4. Catering providers should provide more refined services. On the one hand, we should avoid the "blind spot" of consumers. In different restaurants, the weight of a bowl of rice and a dish is different. Operators can display the dishes in the window to facilitate consumers to order. On the other hand, we should take into account the diverse needs of consumers. Depending on the number of people dining, different kinds of weights can be introduced for consumers to choose from. In addition, a variety of packages can be developed for different groups of people, and the nutritional mix is more refined. Some netizens said that some restaurants "reduce the quantity without reducing the price" after launching side dishes, which is obviously a "price increase" in the name of "saving". This practice will obviously distort the wind of saving and should attract the attention of the regulatory authorities.

5. Curbing food waste requires the joint efforts of all sectors of society. It not only requires consumers to form the concept and habit of "being proud of saving but ashamed of wasting", but also requires catering service providers to provide more detailed and scientific services, so that customers' values and emotions can resonate, and finally find a balance between saving food and respecting consumers to better meet the needs of diners. It should be reminded that the cultivation of good atmosphere and civilized fashion is by no means a one-time achievement; We must make long-term efforts to curb waste and practise economy.