reasonable.

In the draft anti-food waste law, members suggested adding specific provisions to prohibit catering service providers from setting minimum standards for box fees, so that consumers would not have "leftover banquets" to meet the minimum consumption standards, which could curb food waste.

the author believes that legislating against "minimum box consumption" at the national level is conducive to saving food. Not only do the regulatory authorities strengthen supervision and strictly enforce the law, but also consumers need to resolutely resist and vigorously advocate the table civilization of putting an end to food waste, and many prohibitions in the anti-food waste law can be truly implemented and achieved results.

In real life, some catering operators set the minimum consumption standard of boxes for consumers in order to earn economic profits.

Although setting this minimum consumption is a business activity explicitly prohibited by the state, the phenomenon of setting the minimum consumption of boxes in catering enterprises still exists after putting on various "vests".

for example, service fee, seat selection fee, etc., which is equivalent to setting the minimum consumption of the box.

Because changing the vest is hidden, it often escapes punishment.

In order not to suffer losses, consumers will order meals with minimum consumption, which will eventually become a "leftover feast" and cause a lot of food waste.