■ Ye Jinfu
Reporters from the Market Supervision Bureau in Anqing City, Anhui Province, was informed that, so far, the city has 737 large and medium-sized food service units to actively adjust the amount of dishes, the implementation of "small portions of food" reform, the coverage rate of 30%, the first phase of the established target has been completed. (According to the February 13 "Anqing Evening News" reported)
Has always been, canteens, hotels and other places is the worst disaster area of food and beverage waste. Especially in hotel restaurants, the phenomenon of waste is very alarming. On the one hand, there are customers' personal reasons. For example: some customers in the hotel banquet guests, for fear of "losing face", so no matter how many people to the banquet less, a brain on a table full of dishes, the results of the end of the banquet is still left half, watched the waiter leftovers are all poured into the slop bucket. This is typical of the "swollen face," not only to save face and suffer, but also caused a great waste. On the other hand, there is also the hotel's reasons. Hotels have the obligation to remind customers to "order according to need", but many hotels are afraid of customers ordering less impact on the economic benefits, allowing customers to "excessive ordering", resulting in a large amount of food waste.
In recent years, with the introduction of the "Anti-Food Waste Act", although the various regions have launched a variety of new initiatives against food waste, such as on-demand ordering, CD-ROM rewards, leftovers packaged, etc., but because only based on the "advocacy" level, and thus the unit canteen or, hotel restaurants, waste phenomenon still can not be eliminated.
Cafeterias, hotels, according to consumer demand for the introduction of "small dishes" for consumers to choose from, is not a good strategy to reduce waste. "Small portions of food" allows diners, especially when the number of diners is small, not only can taste a few dishes, but also not too large portions and waste, in line with the current "thrifty, against waste" initiative, but also makes the consumer's food and drink civilization to be This is in line with the current initiative of "practicing frugality and opposing waste", and also makes consumers' dining civilization greatly improved. Providing "small portions of food" is a win-win situation that deserves praise and promotion