Anti-waste handbook content

I. The Impact of Waste

1. Devouring the Fruits of Development

"The cost of extravagance is even greater than a natural disaster." China currently has a population of more than 1.3 billion people, any small waste, and finally can be converged into a huge astronomical figures. For example, China's annual waste at the dinner table alone is as high as 200 billion yuan, and the value of discarded packaging is even higher at 400 billion yuan.

2, corrupting the social atmosphere

The wind of extravagance not only destroys the material achievements of mankind, but also corrodes the social atmosphere. Whether living in the temple or the body out of the hut, pleasure, extravagance and waste, will not only wear down the will, dilute the ideals and beliefs, but also the formation of materialistic hustle and bustle of the undesirable atmosphere, promote gold worship, hedonism, individualism and other bad social trends.

3, damage to the image of the party and the government

A few party members and cadres are talking about ostentation than the vast; some poor areas of the construction of high-grade office buildings and so on. Affect the party members and the people's flesh and blood contact.

Second, measures to prevent waste

1, the establishment of a sound food procurement, storage, processing management system, to strengthen the vocational training of service personnel, will cherish food, against waste into the training content;

2, take the initiative to consumers to prevent food waste tips reminders, in a conspicuous position posted or placed in the anti-food waste signs, or by the service personnel tips instructions Buffet services, should take the initiative to inform the rules of consumption and food waste prevention requirements, to provide different specifications of tableware, to remind consumers to take the right amount of food;

6, catering takeaway platforms should be a conspicuous way to prompt consumers to order the right amount of food;

7, catering service operators shall not induce, mislead consumers to order more than the right amount of food;

8, the catering service operators can by labeling the portion of food, the amount of food on the menu, the amount of food, the amount of food, the amount of food, the amount of food and the amount of food. 8, food service operators can mark the menu food portions, specifications, suggested number of consumers and other ways to enrich the menu information, to provide consumers with ordering tips, according to the needs of consumers to provide public spoons, public chopsticks and packing services;

9, food service operators can participate in the "CD-ROM action" of the consumer to give incentives.

Three, anti-waste slogans

1, into the hard work and thrift defeat by luxury.

2, cherish the fruits of labor against the waste of food.

3, love food, from me!

4, a porridge and a meal sweat beads for.

5, the benefits of the body, suffering with money.

6. If you don't eat well, you will be sick, and if you don't eat well, you will be fly.

7, food is blood and sweat!

8, saving food is honorable, wasting food is shameful.

9, save food meals, save wear new day.

10, pearl for treasure, rice for king.