Anything has two sides, there are advantages and disadvantages, the promotion of small portions of food, half-portion dishes, can effectively stop the catering waste, but at the same time will certainly increase the cost of time and manpower, material resources.

Recently, the China Consumers' Association (CCA), together with seven industry associations, societies and chambers of commerce*** issued an initiative, which mentions that, by subdividing the catering units and actively promoting "small portions of food" and "half portions of food", and by speeding up the promotion of "small portions of food" and "half portions of food", in view of the wastefulness of food ordering in take-away scenarios. In response to the phenomenon of food waste in the take-away ordering scene, we will speed up the promotion of "small portion rice" and "half portion rice", which are chosen by consumers; catering operators should implement the anti-food waste standards and norms formulated by the state, industry associations and enterprises, and incorporate the fight against food waste into the training content of practitioners; offline Stop food and beverage waste at the same time, short video and live broadcast platforms should resist binge drinking, false and exaggerated propaganda and other unhealthy and uncivilized way to live bandwagon, diversion of excessive consumption of food and beverage.

For this initiative, the purpose is good, in order to save, eliminate waste, should promote small portions of food, half a portion of food, but faced with many practical problems. As often have to eat fast food, order takeout bitter working people, I do not think that the main reason for food and drink waste is too much food, on the contrary, now most of the hit workers, in the order of takeout, there are two of the biggest pain points. One is that the dishes are too difficult to eat, eat a mouthful of it is difficult to swallow, throw it, the heartache of their own money, do not throw it, eat it all, and sorry for their own stomach, so can only be inside the dish to pick a few barely edible material, casually deal with a few mouthfuls of rice, and then throw the rest of it.

The other is the opposite of this proposal, which is that the portion of the dish is too small. I feel that I eat two is enough, the result of the delivery of a look, each portion of the dish, are only two small spoons, three bites eaten, the dish is gone, the rice can not be sent down, it can only be thrown away. Then, next time, you can only give up this takeaway, because the money for three servings is already out of your budget. On the other hand, considering the labor cost, start the pot, pour the oil .... This set goes on, one serving of food is also done, half a serving of food is also done, a large serving of food is also done, a small serving of food is also done. The labor is the same. But the price of earnings is not the same ah, will increase the cost of the restaurant, reduce income; once the price of earnings is the same, that does not become a reduction in the amount of price, invisible increase in the people's burden. Finally, if consumers really can't eat, then the restaurant business innate cost control ability, how can let so many dishes are dumped and directly waste? By all rights, they should have reduced the volume by a third and then reduced the price by a quarter, and thus gained a profit boost of about 8%. I don't think any of the restaurant owners whose market fights are most likely to go out of business don't have that kind of cost-consciousness.