At present, in the free and rich platform ordering experience, it is often accompanied by huge waste. Some dishes, after being delivered, are out of taste and become a waste; Some dishes are too big to eat, and they are wasted. There are also some traditional operating unit canteens and some hotel restaurants, which have the problem of waste caused by large meals.
The practice of "small portions" and "half portions" will curb food waste, but it will not affect consumption. For operators, consumers may order one or two more dishes when they see that the weight of the dishes is less, but in fact the cost does not necessarily decrease.
But for consumers, on the one hand, the increase of choices will avoid waste, on the other hand, if they can continuously strengthen their awareness of environmental protection and conservation by ordering "half dishes", they will also reap endless benefits to society and the environment.
In fact, more than half of food waste is produced in catering service industries such as large restaurants and canteens. Put an end to the waste of wedding banquets and large dining places, and introduce more refined and humanized management methods. In addition to method management, there should also be tool management, such as specifying the capacity of the staple food "small bowl", such as the diameter of the plate and so on.
In the demonstration of saving food and beverage consumption, public figures and public officials must set an example. If short videos broadcast in public places advocate excessive consumption through overeating, the platform should be cleaned up and the management department should supervise the platform.
It is necessary to put an end to catering waste through refined and humanized management, but at the same time, the judgment that waste is a shameful act should be widely accepted by the public.