The Anti-Food Waste Law stipulates that organs, people's organizations, state-owned enterprises and institutions shall, in accordance with the relevant provisions of the State, refine and improve the norms for official receptions, meetings, training and other official activities and meals, and strengthen their management, and take the lead in practicing economy and opposing waste.

Article 6 of the Anti-Food Waste Law Organs, people's organizations, state-owned enterprises and institutions shall, in accordance with the relevant provisions of the State, refine and improve the norms for official receptions, meetings, training and other official activities and meals, strengthen management, and take the lead in practicing economy and opposing waste.

Official activities need to arrange meals, should be based on the actual situation, thrifty arrangements for the number of meals, the form, shall not exceed the prescribed standards.

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Article 7 Catering service operators shall take the following measures to prevent food waste:

(1) establish and improve the management system of food purchasing, storing, processing, and strengthen the vocational training of service personnel, and incorporate the value of food and the fight against waste into the content of the training;

(2) take the initiative to consumer (ii) take the initiative to remind consumers of food waste prevention tips, post or place anti-food waste signs in conspicuous locations, or prompt instructions by service personnel to guide consumers to order according to need and in moderation;

(iii) improve the quality of catering supplies, make food according to the standard specifications, reasonably determine the number and quantity of portions, and provide small portions and other choices of different specifications;

(iv) provide group dining services, which The concept of food waste prevention should be incorporated into the menu design, according to the number of diners reasonable allocation of dishes, staple food;

(e) provide buffet services, should take the initiative to inform the rules of consumption and prevention of food waste requirements, to provide different specifications of tableware, to remind consumers to take the right amount of food.

Catering service operators shall not induce or mislead consumers to order more than necessary.

Catering service operators can enrich menu information by labeling food portions, specifications, suggested number of consumers, etc., to provide consumers with ordering tips, according to the needs of consumers to provide public spoons and chopsticks and packing services.

Catering service operators can participate in the "CD-ROM action" to reward consumers; can also cause obvious waste of consumers to charge the appropriate cost of handling food waste, the charges should be expressed.

Catering service operators can use information technology to analyze the demand for meals, through the construction of central kitchens, distribution centers and other measures, food procurement, transportation, storage, processing and other scientific management.