Split-meal is a model of restaurant management driven by environmental consciousness. In this model, restaurants plate food separately, with each portion serving only one person. Compared to the traditional restaurant model, portioning reduces food waste and ensures that everyone can enjoy the food, which is good for the environment.

Split-meal is a sustainable practice that is in line with the concept of recycling and resource conservation. As the global population continues to grow, food shortage and environmental pollution have become big problems facing the world. The implementation of meal portioning helps to save food and reduce environmental pollution, thus alleviating social pressure to a certain extent.

The implementation of meal portioning requires the active cooperation of the catering industry, and therefore requires the ****together efforts of the government and all sectors of the community. In addition, the meal portioning system faces some practical problems in the course of promotion, for example, it is a higher demand for food safety and hygiene, and businessmen need to bear more costs and responsibilities. However, with the increasing awareness of environmental protection, meal portioning will become a trend that is bound to be more widely used in the future.